Prune Nut Bread Recipe
Ingredients
| Prunes | 1 Cup (16 tbs), uncooked | |
| Juice of one orange | ||
| Hot water | ||
| Orange rind | 1 Teaspoon, grated | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Shortening | 1 Tablespoon, melted | |
| Eggs | 2 , beaten | |
| Nuts | 1/2 Cup (16 tbs), chopped | |
Directions
Cut prune meat from pits with a sharp knife or kitchen scissors.
Add enough hot water to the orange juice to make 1 cup of liquid.
Pour over the prunes.
Add the orange rind and let stand while preparing the remainder of the batter.
Sift flour, measure and resift 3 times with the baking powder, salt, cinnamon and sugar.
Add the shortening and eggs to the softened prunes, then add flour mixture and beat thoroughly.
Stir in nuts.
Pour into a well-greased loaf pan, 8" x 4" x 2 1/2".
Bake in a moderate oven, 350° F.
1 hour or until done.
Cool on wire rack.
1 loaf.
Add enough hot water to the orange juice to make 1 cup of liquid.
Pour over the prunes.
Add the orange rind and let stand while preparing the remainder of the batter.
Sift flour, measure and resift 3 times with the baking powder, salt, cinnamon and sugar.
Add the shortening and eggs to the softened prunes, then add flour mixture and beat thoroughly.
Stir in nuts.
Pour into a well-greased loaf pan, 8" x 4" x 2 1/2".
Bake in a moderate oven, 350° F.
1 hour or until done.
Cool on wire rack.
1 loaf.
Chef
