Spiced prune buttermilk loaf
This Spiced Prune Buttermilk Loaf combines dried plums and warming spices for a moist, flavorful quick bread. Ideal for breakfast or as a snack, its tangy buttermilk enhances the sweetness of prunes.
Cook time 60 min
Prep time 60 min
Ingredients:
1/2 cup dried plums (prunes)1 cup buttermilk
1/4 cup butter
3/4 cup sugar
1 tsp vanilla extract
2 eggs
2 cups self-raising flour
1 dash salt
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp allspice
1/3 cup all-purpose white wheat flour
1/3 cup brown sugar
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.
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.
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.
Spiced prune buttermilk loaf FAQ:
The loaf should be baked in a preheated oven at 350°F (175°C) for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months.
Yes, you can substitute buttermilk with a mixture of milk and vinegar or lemon juice. For every cup of buttermilk, use 1 cup of milk and add 1 tablespoon of vinegar or lemon juice, letting it sit for about 5 minutes before using.
Use a standard loaf pan, typically 9x5 inches, for best results. Ensure it's greased and lined with parchment paper to prevent sticking.
Fresh plums will alter the texture and moisture content of the loaf since they contain more water. If using fresh plums, you may need to adjust the other liquid ingredients and reduce the baking time.
Cooking 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.
Nutrition Facts
8 ServingsCalories 370kcal
Protein 7g
Carbohydrates 70g
Fiber 2.41g
Sugar 33g
Fat 8g
More recipes
Egg, spinach and bacon muffins
Make delicious egg muffins with bacon and spinach for breakfast.
20 Nov 2025Garlic and thyme scalloped potatoes
Creamy garlic and thyme scalloped potatoes, lighter and delicious.
30 Jan 2026Celery, onion and spinach soup
A comforting celery, onion, and spinach soup that's easy to make.
29 Jan 2026Horseradish mashed potatoes with parsley and black pepper
Creamy horseradish mashed potatoes with parsley and black pepper.
27 Jan 2026Grilled chicken caesar salad with parmesan cheese
Enjoy a fresh grilled chicken Caesar salad topped with parmesan.
09 Jan 2026