Prune Bread

This old-fashioned prune bread is the kind of recipe that gets passed down on index cards. Dried prunes soak in cold water for two hours, then get chopped, hit with boiling water, and folded into a simple batter of flour, sugar, egg, and oil. One hour in a low oven and you’ve got a dense, deeply moist loaf.

The two-step hydration is what makes this bread so soft. Soaking softens the prunes, then the boiling water releases their natural sugars and creates a dark, jammy liquid that flavors the entire batter. That prune liquid is the secret ingredient here.

Low and slow baking at 325°F (160°C) prevents the outside from crusting over before the dense center cooks through. A higher temperature would leave you with a raw middle and a burnt shell.

Kitchen Tips

• Soak for the full 2 hours. Undersoaked prunes stay chewy and don’t release enough moisture into the batter
• Pit the prunes after soaking when they’re soft and easy to handle. Check every one since packaged prunes sometimes have stray pits
• Stir just until combined after adding the egg and oil. Overworking the batter toughens the bread
• Cool completely on a rack before slicing. Warm prune bread crumbles because the fruit is still soft and steamy inside

Variations

• Spiced version: Add a teaspoon of cinnamon and ¼ teaspoon each of nutmeg and cloves to the flour for a warmly spiced loaf
• Walnut addition: Fold in ½ cup of chopped walnuts for crunch and nutty flavor
• Orange-prune bread: Add a tablespoon of orange zest to the batter. Orange and prune is a classic French combination