Prune Bread

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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 150.7
  • Total Fat: 2.2 g
  • Cholesterol: 15.2 mg
  • Sodium: 179.1 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.3 g

View full nutritional breakdown of Prune Bread calories by ingredient
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Number of Servings: 28


    *Prune, dried, pitted, 2 cup
    *Wheat flour, white, all-purpose, unenriched, 3.5 cup
    Baking Soda, 2 tsp
    Granulated Sugar, 1.5 cup
    Salt, 1 tsp
    *Shortening, Crisco, 4 tbsp
    Egg, fresh, 2 large


Makes 2 loaves, each loaf yields 14 slices
1. Soak pitted prunes for 2 hrs., covered in cold water,
2. Drain off 1 1/2 cups of prune water and boil ( toss the rest of liquid)
3. Chop prunes and cover with boiled liquid, set aside
4. Sift together flour, sugar, baking soda, salt, set aside
5. In Large Mixing Bowl, with electric mixer, beat eggs
6. Beat in prune mixture
7. Beat in flour mixture, making sure all ingredients are well mixed and wet

Pour into 2 greased (original Pam) loaf pans
Bake 325-350 (ovens vary) for 1 hour or until toothpick inserted in center comes out clean. Outside should be an even dark brown. If top is blackened, your oven is too hot.

Let Cool in pan for 5 minutes, then remove to wire cooling rack. Will hold 5 days at room temp. Freezes extremely well. Once totally cool, first wrap in plastic wrap, then in foil, keeps in freezer for 3-4 mos. Set out overnight to unthaw.
Margaret J. Ausman's Recipe. This recipe is wonderful for holiday gift giving. Use small foil baking pans, filling slightly more than half full, bake as directed. Wrap with colored plastic wrap, add a bow & tag.

Number of Servings: 28

Recipe submitted by SparkPeople user GREYPAWS1.

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