Spiced prune buttermilk loaf
Savor the rich, warm flavors of a Spiced Prune Buttermilk Loaf! This delightful quick bread combines dried plums, tangy buttermilk, and a medley of spices including cinnamon, nutmeg, and allspice. Perfectly moist and sweetened with both white and brown sugars, it's ideal for breakfast or a cozy afternoon snack.
- 06 Apr 2025
- Cook time 60 min
- Prep time 60 min
- 8 Servings
- 13 Ingredients
The Spiced Prune Buttermilk Loaf is a delightful combination of dried plums and warm spices, creating a moist and flavorful loaf that's perfect for breakfast or a cozy afternoon snack. The buttermilk adds a pleasant tang, while the prunes contribute natural sweetness and moisture. This is a must-try recipe for anyone who enjoys a spiced quick bread with a twist.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to prevent sticking.
Chop the prunes into small pieces. In a small bowl, combine the prunes with buttermilk and let them soak for about 10 minutes while you prepare the other ingredients.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
To the creamed butter and sugar, add the vanilla extract and eggs. Beat until well combined and smooth.
In a separate bowl, whisk together the self-raising flour, salt, cinnamon, nutmeg, and allspice.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the prune-buttermilk mixture. Start and end with the dry ingredients. Mix until just combined, ensuring not to overmix.
In a small bowl, mix together the all-purpose flour and brown sugar. This will serve as a crumb topping.
Pour the batter into the prepared loaf pan. If using the topping, sprinkle the flour-brown sugar mixture evenly over the top of the batter.
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve with a spread of your choice or enjoy plain.
Tips:
- Make sure to chop the prunes into small pieces to ensure they are evenly distributed throughout the batter.
- Don't overmix the batter; stir just until the ingredients are combined to keep the loaf moist and tender.
- Feel free to adjust the spices to your taste; if you prefer a stronger spice flavor, you can add a bit more of each spice.
- If you don't have self-raising flour, you can make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt.
- Let the loaf cool completely before slicing to prevent it from crumbling.
This Spiced Prune Buttermilk Loaf is sure to become a favorite in your household. Its moist texture and balanced spices make it a versatile treat, perfect for any time of day. Pair it with a cup of tea or coffee, and enjoy a slice of this flavorful loaf.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 370kcal | 18% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 2.41g | 6% |
| Sugar 33g | 32% |
| Fat | |
| Fat 8g | 9% |
| Saturated 3.77g | 13% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 50mg | 9% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.91mg | 6% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 0.10mg | 0% |
| Vitamin E 0.19mg | 1% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.14mg | 15% |
| Iron, Fe 0.95mg | 9% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 180mg | 5% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.72mg | 7% |
| Water | |
| Water 20g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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