QUICK PRUNE BREAD

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Quick Prune Bread image

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

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

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

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