Prune and Port Bread Sliced
I love quick breads! They are easy to put together, usually not too sweet, keep well, and are the perfect accompaniment to a cup of breakfast or afternoon tea or coffee. It was the prunes and port description that caught my eye when I made a routine visit to My German Kitchen…in the Rockies and saw this quick bread recipe. Kirsten’s blog is filled with enticing recipes and many remind me of my German grandmother and the wonderful dishes she used to prepare for us. We had several large plum trees on the farm where I grew up and every summer my dad would take baskets full of them to a friend who had a fruit dryer. The dried prunes were used in winter cooking and were our favorite after school snack. One of my mother’s favorite Sunday dinner dishes was homemade noodles, topped with stewed prunes flavored with a little red wine and a heavy sprinkling of buttered, toasted bread crumbs. If I ask her about this now her eyes light up and she will tell my how delicious it was and how her grandmother always made it for special occasions. Food and our emotions associated with it are very powerful and can bring back wonderful memories of happy times – a real blessing and comfort when we get old.
This bread is delicious all on its own but a little butter or a bit of softened cream cheese is a nice addition. I wrapped the loaf well and thought it was even better the next day when flavors had a chance to mellow. It sliced a little easier then too. If I didn’t care how it looked in a photograph we would have cut right into it when it cooled a little bit and it never would have made it to the second day. This is a keeper recipe for sure. Prunes are good for us and the port mellows their flavor and keeps the bread moist along with the addition of plain yogurt. I thought the 1-3/4 cups of port sounded like a lot, but the prunes soaked it up and the amount was just right. I bought an inexpensive port and thought is worked perfectly. No need to use the expensive stuff here. I hope you will try this recipe, especially if you enjoy the flavor and texture of European sweets.
- 2 cups chopped pitted prunes (dried plums) preservative free
- 1-3/4 cups port or other sweet red wine
- 1-1/2 cups all-purpose flour
- ½ cup whole wheat flour
- ¾ cup packed brown sugar
- 2-1/2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup vegetable oil
- ¼ cup plain low-fat yogurt
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1 tablespoon turbinado sugar or sanding sugar
- Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan.
- In a small saucepan over medium heat bring prunes and port to a boil. Take off the heat, cover and let sit for 30 minutes. Drain prunes in a colander over a bowl and reserve the port liquid.
- Combine all the dry ingredients (flour through cinnamon) in a bowl and mix together with a whisk.
- Combine all the wet ingredients (oil through eggs) and the prune liquid in another bowl and mix well with a whisk.
- Pour wet ingredients into the dry ingredients and stir with a spatula just until combined. Don’t over mix.
- Add prunes to the dough and mix well.
- Pour dough into the prepared baking pan and sprinkle with sugar.
- Bake for 1 hour and 15 minutes (mine took about 55 minutes) or until a wooden pick inserted into the center of the bread comes out clean.
- Let cool in pan for 10 minutes. Remove and let cook on wire rack before serving.
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{ 25 comments… read them below or add one }
This sounds wonderful! You say wine, I immediately think cheese. It’s a problem I have. Pretty much I’m wanting to smoother the loaf in cheese. I want to make this and use it for grilled cheese!!!!
I bet this would make an amazing grilled cheese sandwich. What kind of cheese would you use?
“This bread is delicious” – Cathy, I’ll just have to take your word on this one.
Larry recently posted..Steak And Mushrooms
I think prunes are a “love it or hate it” thing. I grew up with them so I do think they are delicious. but I know they aren’t for everybody. In their defense, they are very good for us.
Cathy recently posted..Prune and Port Bread
This sounds great and looks delicious! I loved your story too!
I can remember my dear mom expounding over fresh beets. She just loved them. My Irish born bil said he wouldn’t eat them…in Ireland they were considered pig feed! We all burst out laughing. My poor mom!
Kathleen recently posted..You Oughta Be In Pictures! & Donuts
This is a lovely bread, I usually do breads that take ages with starter and everything, but this is so quick and easy, it will feature on my next cheeseboard.
Walter recently posted..Butternut Soup with Cinnamon
I love quick breads, and this one look so good. Especially with cream cheese, sounds fantastic. The prune and port makes such a nice combination of flavor.
Carol @ Always Thyme to Cook recently posted..Korean Steak Taco’s
That looks and sounds wonderful; first time I hear of a this kind of bread; prunes and wine; gotta be Special.
Rita
Yum, I love quick breads too. That is one thing that I can actually bake. This one looks amazing! I think port and prunes were ment to be together…now I have an excuse to go out and get some pot!
Lyndsey@TheTinySkillet recently posted..Preserved Lemons
This really looks good. I love a good bread that you can enjoy with a cup of tea. My favorite is an old family recipe for Pumpkin Bread – perfect with just a little cream cheese, like you suggested for this one. Yum. The biscuits in your last post sound wonderful, too.
Eileen recently posted..Pink loveliness (and a giveaway)…
I am happy to find both quick bread and muffin recipes. I seem to find myself in a bind for time, all too often. This is a distinctive looking bread and I love the ingredients. While I don’t like prunes whole, I do like them in baked goods. Thanks for sharing this.
Casey recently posted..Herbed Spaghetti Squash – Emeril Lagasse
I have the same reaction to Kirsten’s blog…I have German grandparents, too. I think prunes are so underrated, they are soooo much better than raisins! Your bread looks scrumptious.
Sue/the view from great island recently posted..Edna Lewis’ Grits: #36 on Gourmet’s List of Women Game Changers
We add port to many things. It just seems to bring a specialness to things. Your bread would lbe delicious with cream cheese and a glass of port for cocktail hour.
Sam
Sam @ My Carolina Kitchen recently posted..Pizza – Made even better with Homemade Sauce and Dough
fun bread and Cathy enjoying your pins on pinterest
rebecca recently posted..Chicken Cacciatore with Wild Rice
I love cooking with port. It makes the most delicious pan sauces…but baking with port? Sign me up! I’m pinning this bread. I overcame my preconceived notion that prunes do not a good dessert make. Quite to the contrary. I can tell that this is a moist bread, and would be perfect for a lazy Sunday morning, with a cup of fresh coffee.
Foodiewife recently posted..Sweet Endings: Fior di Latte Panna Cotta
I know i am going to love this quick bread. I eat prunes as a snack often. but cooked in a quick bread with port must be So flavorful.
CiaochowLinda recently posted..Spiced Salmon
Two of my favourite things – even though they’re not RED!! Wait … they actually ARE kinda RED, aren’t they??!! Can’t wait to try this!!
Red Nomad OZ recently posted..Only in OZ #20 – Steel Wings, Jerilderie, New South Wales
Prune and port in a quick bread….that’s something! It looks amazing!
Angie@Angie’s Recipes recently posted..Black-eyed Pea Salad with Prosciutto
Quick breads are a favorite around here too, Cathy. But I’ve never seen a recipe for this one. I love prunes. Toasted with cream cheese was my first thought.
Barbara recently posted..Gourmet’s 50 Women Game Changers in Food: #36, Edna Lewis
What an incredibly delicious recipe – sounds wonderful – really creative ingredients
Mary
Even though I’m not a baker, I can make quick breads and this caught my eye over at Kirsten’s blog also. I’ve got it bookmarked to try soon.
Lea Ann recently posted..Cheddar, Chive and Jalapeno Biscuits, Joy the Baker Cookbook
I have never baked with prunes but this combination sounds wonderful.
Kate recently posted..Brenda’s Incredible Blueberry Muffins
Interesting sounding.
It’s very pretty!
Ramona recently posted..They don’t co-operate
I, too, have wonderful memories of prunes since for some reason they play a big role in Jewish cooking – my dad made wonderful stewed prunes and I always add prunes to tagines and meat stews. So delicious! I love making quick breads but haven’t made one adding prunes….yet. This one does look so good!
Jamie recently posted..CHOCOLATE CHIP PECAN BUTTER HORNS
oh, this combination of prune and port is wonderfull!! Thank you.