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Italian Prune Nut Bread recipe

A lemon-scented sweet quick bread madewith fresh Italian prunes. Fresh plums may be used in place ofthe prunes.

Recipe: Italian Prune NutBread

1 cup butter or margarine
2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
3 cups all-purpose flour
1 teaspoon each salt and cream of tartar
1/2 teaspoon baking soda
3/4 cup plain yogurt
2 teaspoons grated lemon peel
2 cups diced Washington Italian prunes or plums, cut in1/2 inch pieces
1 cup chopped nuts

  • Cream butter, sugar and vanilla untilfluffy. Add eggs, one at a time, beating after each addition.
  • Sift together flour, salt, cream of tartarand baking soda.
  • Blend yogurt and lemon peel; add to creamedmixture alternately with dry ingredients. Stir until well-blended.Add chopped fruit and nuts; mix well.
  • Divide mixture between 2 greased and floured9 x 5 x 2 1/2-inch loaf pans.
  • Bake at 350°F (175°C) 50 to 55minutes or until wooden pick inserted near center comes out clean.

    Makes 2 loaves.

    Recipe provided courtesy of WashingtonState Fruit Commission

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