Quickprunebread Recipes

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PRUNE QUICK BREAD

I bake this bread weekly and use a variety of fruits available in the junior baby food lines. The recipe came from a friend, who made it for our Christian Mothers' Club. When I'm asked to bake for lunches, bake sales or other benefits, I usually make this bread. -Shirley Kmiotek, Northbridge, Massachusetts

Provided by Taste of Home

Time 45m

Yield 2 mini loaves.

Number Of Ingredients 9



Prune Quick Bread image

Steps:

  • In a small bowl, cream shortening and sugar. Add the egg, milk and prunes; mix well. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Stir in nuts., Pour into two greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack.

Nutrition Facts :

2 tablespoons shortening
1/2 cup sugar
1 egg
1/2 cup milk
2 jars (2-1/2 ounces each) prune baby food
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans

QUICK PRUNE BREAD

This is from the Woman's Home Companion Cook Book, the 1944 edition. It was my grandmother's cookbook. I find it fascinating; it covers everything from wartime rationing to canning what you've grown in your Victory Garden.

Provided by Stephanie in Pittsb

Categories     Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 12



Quick Prune Bread image

Steps:

  • Preheat oven to 350 F.
  • Sift flour; measure; add baking powder, soda, cinnamon, salt and sugar; sift again, add whole wheat flour and mix thoroughly.
  • Combine egg, sour milk or buttermilk, prunes, prune juice and melted shortening or butter; pour into flour mixture and stir just enough to moisten the dry ingredients.
  • Do not beat.
  • Turn into a greased loaf pan (about 9-1/2"x5-1/2") and bake for about an hour, until a knife comes out clean when inserted in the middle.
  • *Note on stewing prunes: Wash prunes and place in a saucepan with several lemon or orange slices; cover with cold water.
  • Bring to a boil and boil briskly for 45 minutes to 1 hour.
  • Sweeten to taste by adding up to 1/4 cup of sugar for every 1 cup of prunes in the last 5 minutes of cooking.

Nutrition Facts : Calories 2653, Fat 43.9, SaturatedFat 13.4, Cholesterol 235.9, Sodium 5115.7, Carbohydrate 521.6, Fiber 35.4, Sugar 200.2, Protein 61

2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
1/2 cup sugar
1 cup whole wheat flour
1 egg, slightly beaten
1 cup sour milk or 1 cup buttermilk
1 cup prune, stewed and chopped
1/2 cup prune juice
2 tablespoons shortening or 2 tablespoons butter, melted and slightly cooled

QUICK RYE BREAD

No kneading is needed for this fragrant, dense bread dough. The ingredients are quickly mixed together, similar to quick-bread batters, and then baked, making these loaves speedy work.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 4 loaves

Number Of Ingredients 15



Quick Rye Bread image

Steps:

  • Preheat oven to 350 degrees. Place a baking sheet on center rack. Butter four 6-by-3-by-2-inch loaf pans, line with parchment, and butter parchment.
  • Mix flours, salt, baking powder, baking soda, and seeds. Cut butter into flour mixture with a pastry cutter or rub in with your fingers, until the mixture resembles coarse crumbs.
  • Whisk together yogurt, milk, honey, and eggs. Make a well in center of flour mixture, and pour in yogurt mixture. Stir well to combine (batter will be sticky). Spoon batter into pans, smoothing the tops. Scatter mixed seeds on top of batter.
  • Transfer pans to baking sheet, and bake until loaves are slightly cracked and golden brown, about 1 hour. (A skewer inserted into centers should come out clean.) Let cool in pans for 15 minutes. Turn out onto wire racks, and let stand for 2 hours.

4 cups rye flour
1 cup all-purpose flour
1 tablespoon coarse salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup untoasted sunflower seeds
3 tablespoons sesame seeds, toasted
2 tablespoons flaxseed
1/2 teaspoon cumin seeds, lightly crushed
4 ounces (1 stick) unsalted butter, chilled and cut into small pieces, plus more for pans
2 cups plain whole-milk yogurt
1/2 cup whole milk
1/4 cup honey
2 large eggs
2 tablespoons mixed seeds (sunflower, sesame, flax, and cumin), for sprinkling

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