Old Fashioned Prune Loaf
By: @plantcrazii
Have you ever eaten homemade baked goods that are so lovely and comforting that it feels like they must have been made by your grandmother, and probably using a recipe that’s been carried down through generations because it’s so delicious? This Old-Fashioned Prune Loaf delivers that kind of magic along with a beautiful aroma inside your home while it bakes. I sourced the best California Prunes to make this, and you should too!
Servings: 8 to 10
Prep Time:
Cook Time:
Ingredients
Wet ingredients
- 1 ½ cup (250g) dried pitted California Prunes (rehydrated by soaking them in hot water for 30 minutes)
- 2 large (275g) overripe bananas
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ¼ cup unsweetened dairy-free milk of choice
- 1/3 cup melted dairy-free butter
Dry ingredients
- 1 ¼ cup (227g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (227g) dark brown sugar
- 1 cup (95g) walnuts
Directions
- Preheat oven to 350F and grease a rectangular baking ban with butter.
- Cover the California Prunes with hot water; soak for 30 mins.
- Add the soaked prunes to a blender with just enough of the water they were soaked in to avoid clogging. Blend until smooth and thick.
- Empty the blended prune mixture into a medium-sized mixing bowl and mix in the other wet ingredients.
- In another medium-sized bowl, mix the dry ingredients together except for the walnuts.
- With a silicone spatula, fold the dry mix into the wet mix, being sure to not overmix Mix the two together just enough for the dry mixture to be dissolved into the wet mixture.
- Add in the walnuts, give it a gentle stir, then pour the mixture into the rectangular baking pan greased with butter.
- Place the pan on the middle rack of the oven and bake for 40 minutes or until the center of the loaf passes the toothpick or knife test (pierce one of these objects into the center of the loaf and if they come back out dry, that indicates the loaf is ready).
