Heritage Cooking 23: Prune Bread

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Chock-ful of prunes and nuts, this is a moist and lovely cake-like nut bread. Easy to mix up and a nice afternoon snack!

1 cup pitted prunes, cut up

2 cups flour

1 cup sugar

2  1/2 teas baking powder

3/4 teas salt

2 eggs beaten

3 Tbs oil

1 teas grated orange peel

3/4 cup chopped nuts

Cook prunes in a little water. Cool, reserve  3/4 cup liquid. Mix dry ingredients well, Combine eggs, prune liquid, oil and orange peel. Stir into dry. Stir  in prunes and nuts. Pour into 1 lrg or 2 smaller loaf pans (greased and floured) Bake at 350 F for i hour 10 minutes ( small loaves for 45- 50 minutes)

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About leahmama1

I love to cook Japanese food, vegan food and all kinds of cake and bread. My sourdough rye bread is my favorite. And this year's project is taking photos of the Japanese countryside, events and people here. I have lived in Japan for 40 years this week! On thingaday2013 I am cooking recipes form the American Heritage Cookbook (1975). These are historic and ethnic and regional dishes from across the country!

One comment

  1. Pingback: TAD recipe “book” | Thing-a-Day Forever

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