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Prune Loaves

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Ingredients
  Water 2 Cup (32 tbs)
  Dried prunes 1 Cup (16 tbs), snipped (8 ounces)
  Sugar 1 Cup (16 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Egg 1
  Buttermilk 1 Cup (16 tbs)
  All purpose flour 2 Cup (32 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Baking powder 1⁄4 Teaspoon
Directions

In a small saucepan combine the water and snipped prunes; bring to a boil.
Cover and simmer 3 minutes.
Drain, reserving 1/3 cup liquid.
Set aside.
Cream together the sugar and shortening till light and fluffy; beat in egg.
Combine the buttermilk and the reserved prune liquid.
Stir together thoroughly the all-purpose flour, whole wheat flour, baking soda, salt, and baking powder; add to the creamed mixture alternately with buttermilk mixture.
Fold in cooked prunes.
Turn batter into 2 greased 7 1/2 x 3 1/2 x 2 inch loaf pans.
Bake at 350° till done, about 1 hour.
Cool in pans 10 minutes.
Remove from pans; cool on wire racks.
Wrap and refrigerate overnight.

Recipe Summary

Method: 
Baked

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