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5 from 2 votes

Quick Raspberry Prune Bread

This delicious loaf is studed with fresh raspberries for a delicious sweet and tangy combination. Part of the sugar is replaced with prune puree which adds a nice depth of flavor to the bread.
Prep Time25 mins
Cook Time1 hr 15 mins
Total Time1 hr 40 mins
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 346kcal

Ingredients

Prune Puree

  • 1/2 cup California prunes
  • 1 cup boiling water

Raspberry Prune Bread

  • 1 3/4 cups (248 grams) all-purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon kosher salt
  • 3/4 cup (150 grams) granulated sugar
  • 6 tablespoons vegetable oil
  • 2 large eggs
  • 1/4 cup prune puree
  • 3/4 cup buttermilk
  • 8 ounces fresh raspberries
  • 2 tablespoons turbinado sugar

Instructions

Make the Prune Puree

  • Place 1/2 cup prunes in a small bowl and pour boiling water over the prunes just until they are covered. Let the prunes sit for 1 hour.
  • Place the prunes in a mini food process with half of the water and process until the prune mixture is smooth and looks like jam. It's okay if there are visible chunks of prune left. If the prunes are still too thick and not breaking down add additional water 1 tablespoon at time.
  • If making the quick bread the same day the prune puree can sit at room temperature.

Make the Quick Bread

  • Grease and flour an 8.5 x 4.5-inch loaf pan. Preheat the oven to 350°F.
  • Prep the raspberries by washing them and then patting them dry. If they are large cut them in half for better dispersal in the quick bread. Place them in a small bowl.
  • Measure out all the ingredients. Measure 2 tablespoons of flour in a small bowl. This flour will be combined with the raspberries in a later step. Place the remaining flour, baking powder, baking soda, and kosher salt in a medium sized bowl and whisk for 30 seconds to combine.
  • Place the vegetable oil, sugar and eggs in a large bowl and whisk for 1-1/2 to 2 minutes to combine and partially dissolve the sugar. Add the prune puree and whisk until thoroughly combined.
  • Add the buttermilk and whisk to combine. Toss the raspberries with the reserved flour. Add the flour mixture and the raspberries to the wet ingredients. Use a large spatula to gently fold the dry ingredients and the raspberries into the wet ingredients by stirring from the bottom.
  • The batter will still be lumpy. Scrape the batter into the prepared loaf pan. Even out the batter but it doesn’t need to be perfectly smooth. Sprinkle the turbinado sugar across the top.
  • Bake for 55 to 65 minutes until the center is done of the temperature in the center is 202°F.
  • Remove the quick bread from the oven and let it cool in the pan for 10 minutes. Use a metal spatula to make the bread is loose from the sides and then gently turn it out onto a cooling rack and set it right side up. Let the cake cool for at least 45 minutes before slicing it.

Storing the Quick Bread

  • The bread will keep at room temperature for 1 days and can be refrigerated for up to 7 days.

Notes

If making a large batch of prune puree use 2 parts of prune to 1 part of boiling water
When replacing sugar with the prune puree I recommended replacing no more than 1/3 of the sugar, but you will need to experiment with your recipe.

Nutrition

Calories: 346kcal | Carbohydrates: 54g | Protein: 6g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 293mg | Potassium: 200mg | Fiber: 3g | Sugar: 28g | Vitamin A: 191IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 2mg