Layered Orange Prune Bread Recipes

LAYERED ORANGE-PRUNE BREAD

Steps:

• Heat oven to 350° F. In a medium bowl, combine 2 1/3 cups flour, sugar, baking powder and salt set aside. In a small bowl, combine prunes, 2 tablespoons flour, cinnamon and cloves toss together and set aside. In a large bowl, beat egg add orange rind and juice, milk, butter or margarine and vanilla. Mix well. Stir flour mixture into egg mixture and blend well. Place half the batter in the medium bowl set aside. To remaining batter, add molasses and baking soda mix well. Fold in prune mixture and blend thoroughly. Spoon dark and light batters alternately into a greased and floured 9 x 5 x 3-inch loaf pan. Cut through batter several times with a spatula to marble layers smooth top with spatula. Let stand 10 minutes. Bake for 50 to 60 minutes or until tests done. Cool in pan for 10 minutes remove from pan and cool on a wire rack. When cool, wrap in foil and refrigerate. Slice and serve the following day.Note: Letting the batter set for 10 minutes before baking allows the baking soda to start working.

ORANGE PRUNE BREAD

Steps:

• cover prunes with water and cook until tender.drain and reserve 1/2 cup prune water.
• cool prunes, then dice.
• in a bowl, beat eggs slightly with fork and add oil, sugar, orange peel, extract and reserved prune water and orange juice -- mix well.
• add flour, baking powder, salt, cinnamon.add nuts and diced prunes.
• stir only enough to moisten ingredients.
• grease and flour a 9x5" loaf pan.
• pour batter into pan and bake in 350* oven for 55-60 minutes or until it tests done when wooden pick inserted near the center comes out clean.
• cool in pan 10 minutes.
• remove from pan to rack and cool completely before slicing.