PRUNE AND MOLASSES BREAD
This is such a flavorful bread..My family cannot get enough of it. It has the taste of a brown sugar and pumpkin -even though neither of these ingredients are in the bread..I just love the moistness and texture of this bread- I hope you give this recipe a try... Note this recipe will be great substituting pureed fruit,such as-...
Provided by Pat Duran
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350^. Spray 2 loaf pans 8x4-inch with non-stick spray and place a piece of waxed paper cut to size on the bottom inside pan -spray paper.( tear off piece of waxed paper, place pan on paper and trace around bottom of pan, fold paper to make and cut out 2 pattern pieces)-set aside.
- 2. Cream butter and cream cheese and gradually add the sugar and molasses and cream well. Add eggs, prunes and vanilla.Blend well.
- 3. Combine almond milk and lemon juice. Let thicken, set aside. Combine flour, baking soda,salt and baking powder. Add flour mixture alternately with the milk mixture, beginning and ending with dry ingredients.Blend well after each addition. Use low speed.
- 4. Stir in nut,chocolate chip, peanut brittle mixture. Pour batter evenly into the two pans. bake for 50 to 55 minutes or when tests done with wooden tooth pick and has pulled away from sides of pan..do not over bake. Remove from oven and loosen sides with knife ,if necessary. Remove from pans and cool on wire rack and brush top and all sides with butter. Enjoy!
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
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 :
OLD FASHION MOLASSES BREAD
Old fashioned New England flavor using a bread machine! You can mix the bread in the machine then bake it in the regular oven using your favorite pans, I do.
Provided by Julie
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 15
Number Of Ingredients 7
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start.
- If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle.
- To bake conventionally, remove the dough from the bread machine pan after the Dough cycle has completed. Shape into a loaf, and place in a greased 9 x 5 inch loaf pan. Let rise until doubled. Bake at 350 degrees F (175 degrees C) for about 40 minutes.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 6.3 g, Cholesterol 4.3 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 329.3 mg, Sugar 4.6 g
GRANDMA'S MOLASSES BREAD
"We converted some bread recipes from my husband's grandmother for use in the bread machine," writes Jeannie Thomas, Kokomo, Indiana. "This dark, slightly sweet bread is great toasted."
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (about 1-1/2 pounds).
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 120 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 249mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
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
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
QUICK WHOLE WHEAT AND MOLASSES BREAD
Provided by Mark Bittman
Categories quick, side dish
Time 1h15m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
- If using buttermilk or yogurt, ignore this step. Make soured milk: warm milk gently -- 1 minute in the microwave is sufficient, just enough to take the chill off -- and add vinegar. Set aside.
- Mix together dry ingredients. Stir molasses into buttermilk, yogurt or soured milk. Stir liquid into dry ingredients (just enough to combine) then pour into loaf pan. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Cool on a rack for 15 minutes before removing from pan.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 3 grams, Carbohydrate 57 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 303 milligrams, Sugar 18 grams, TransFat 0 grams
OATMEAL AND PRUNE MUFFINS
Steps:
- In a bowl sift together the flour, the sugar, the baking powder, the salt, and the baking soda and stir in the oats and the prunes. In another bowl whisk together the buttermilk, the butter, the molasses, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are golden and springy to the touch. Turn the muffins out onto a rack and let them cool.
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