Delicious Prune Bread

“PRUNE bread,” you ask in astonishment?  “How can anything made with prunes be delicious?”

Ah, my friends, how little you know.  Doesn’t the 11th commandment tell us, “Thou shalt add butter to everything and make it DELICIOUS”?

Prune Bread
Butter is all it takes.

Note: Give yourself a good 2.5 hours to make this (not counting cooling time).


  • 1 12-ounce package pitted prunes, coarsely chopped (350g)
  • 2/3 cup sugar
  • 1/3 cup butter or margarine, softened
  • 1 1/3 cups water
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup whole-wheat flour
  • 1 teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • 1 cup chopped walnuts


  1. In a large saucepan, combine the prunes, sugar, butter or margarine, water and vanilla.  Bring the mixture to a boil, remove the pan from the heat, and let it stand for 30 minutes.  Transfer the mixture to a large bowl.
  2. Preheat the oven to 350° F (175° C).
  3. In a medium-sized bowl, combine the all-purpose flour, whole-wheat flour, baking soda, cinnamon, and cloves (I added the tiniest pinch of salt).  Stir the flour mixture into the cooled prune mixture.  Add the walnuts, mixing the ingredients until they are well combined.  Transfer the batter to a greased and floured 9 x 5-inch loaf pan.
  4. Place the pan in the hot oven, and bake the bread for 1 hour 10 minutes or until a tester inserted comes out clean.

This makes a perfect muchie to go with afternoon tea, or a good hearty substitute for toast in the morning.



The Brain In Jane works mainly in the rain. It's always raining somewhere. Find me on Twitter, Google+, and Pinterest.

6 thoughts to “Delicious Prune Bread”

  1. Wow. I followed directions exactly. But loaf was done in only forty minutes (and my oven has never cooked anything else in half the time allotted). Also pretty dry for a fruit loaf. Maybe more butter or add egg?
    Might be okay toasted with butter on it.

    1. Interesting! This bread has never come out dry for me. Maybe try adding the egg and see if it works? Or maybe this: I’ve seen packaged prunes that are labelled “soft” and some are labelled “hard”. So maybe that could make a difference? Sometimes if I think they seem a little hard or dry, I’ll soak them in boiling water for a few minutes before adding them to the recipe.

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