Prune & Chocolate Tea Bread with Benefits

Provided by: Cape Fear Nutrition for the California Prune Board

Servings: 12


  • 1 cup divided California Prunes
  • water
  • 6 tablespoons sugar
  • 1 egg
  • 2 cups sifted cake flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon cinnamon
  • 1 cup buttermilk
  • 3/4 cup chopped walnuts


Preheat oven to 350°F. Grease a 30 cm bread mold and set aside. Make a Prune puree by adding 1/3 cup of the Prunes to a small saucepan. Add enough water to cover the dried fruit. Bring to a boil. Cover and simmer 10 minutes or until plums are tender. Remove dried fruit (reserving cooking liquid) and add to a food processor along with 1 1/2 tablespoons of reserved cooking liquid. Process until smooth. This should make 1/4 cup Prune purée. In a mixing bowl, cream 1/4 cup Prune purée with sugar.  Add egg and beat well.  In a separate bowl, combine flour, baking soda, salt, cocoa and cinnamon. Add to creamed mixture alternately with buttermilk, beating after each addition. Chop remaining 2/3 cup Prunes and stir them into the batter along with nuts. Scrape the batter into prepared pan and bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. If necessary, cover loosely with aluminum foil during the last 10 minutes to prevent overbrowning.  Immediately turn the loaf out of the pan and allow to cool on a wire rack. Cut into thick slices.

Optional serving: Toasted or chilled and served with unsalted butter or light cream cheese.

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