Pumpkin Prune Quick Bread combines the flavors of pumpkin and plums with toasted walnuts in this old-fashioned tea loaf.
Pumpkin Prune Quick Bread
By Sue Lau | Palatable Pastime
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Pumpkin Prune Quick Bread is my recipe of the day with the blogging group Sunday Funday. We group together each Sunday to share recipes on common topics. This week we are doing pumpkin recipes.
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This recipe is a delicious change of pace from the usual pumpkin bread quick loaf. The hubs is a big fan of prune in baked goods, as well as pumpkin-anything. So the combination was an instant hit with him.
Dried fruits work well in all manner of quick breads, as do nuts. Which this loaf has as well, with the walnuts. The combination gives each bite a burst of moist, sweet dried plum and a pleasing, nutty crunch. Together with the pumpkin, it’s a perfect bread for autumn.
Enjoy this as the days grow shorter and the leaves begin to turn color (or the sunsets blaze color if you’re further south). It goes great with a cup of coffee, glass of milk, or some sweet cider. Enjoy!
Sunday Funday
Pumpkin Recipes
- Almond Flour Pumpkin Muffins from Amy’s Cooking Adventures
- Chocolate Pumpkin Cupcakes from Food Lust People Love
- Pumpkin and Black Bean Quesadillas from A Day in the Life on the Farm
- Pumpkin Crème Brûlée from Culinary Adventures with Camilla
- Pumpkin Prune Quick Bread from Palatable Pastime
- Pumpkin Sweet Potato and Amaranth Patties from Cook with Renu
- Quick Pumpkin And Other Veggies Sabzi from Sneha’s Recipe
Pumpkin Prune Quick Bread
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Pumpkin Prune Quick Bread
Pumpkin Prune Quick Bread
Equipment
- 1 9"x5"x3" glass baking pan
Ingredients
- 10 tablespoons soft unsalted butter
- 1-1/3 cups granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/3 cup prune juice
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1-1/2 teaspoons pumpkin pie spice
- 1 cup chopped pitted prunes
- 1 cup chopped toasted walnuts
Instructions
- Preheat oven to 350F.
- Cream together the butter and sugar, then mix in eggs.
- Add the pumpkin puree, prune juice and vanilla, and stir until smooth.
- Separately, mix the flour, baking soda, baking powder, salt and pumpkin pie spice.
- Stir in the prune bits and nuts to coat with flour then add all that to the wet mixture.
- Spray a 9"x5"x3" glass baking pan sprayed with baker's release spray or well greased and floured.
- Bake 70-75 minutes or until a toothpick inserted in the top comes out without wet batter sticking to it.
- Cool in pan 15 minutes, then turn out and finish cooling the loaf on a wire rack.
Notes
Nutrition
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