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Oat and Dried Plums Bread

Oat and Dried Plums Bread, fragrant with orange rind and spice.
 finally it is time for breakfast, warm with butter.

I could go on and on about the healthy virtues of prunes, but I have learned that the way to eat well, is to cook well. Cooking well means, quality ingredients, used in creative ways that will entice a meal shared. I used the word entice for that sentence because sometimes you do have to entice folks to eat a food that they have already formed a negative opinion about. And that is OK, because it is all about learning for the first time or relearning if need be. For a lot of folks relearning is usually needed with prunes.


This is such a beautiful book, it holds today's recipe. Lets get started shall we.........oh and just a reminder, quick breads toast up great in the toaster.

Cooks notes and possible words of wisdom:  For an easier to slice loaf of bread, cut the dried plums in smaller pieces that the recipe states. The large chunks of fruit while delicious, makes for a chunky and easily broken loaf of bread.


Oats and Prunes Bread
adapted from:  Herbal Breads
by, Ruth Bass
350 degree oven

2 c pitted prunes, snipped into thirds
1/2 c orange juice
1/2 t dried thyme leaves, crumbled (don't leave this out, it is delicious!)




1 c oats, whirl in a processor to chop - pulsed only - do not make flour
1 c whole wheat flour
1 c flour
1/2 c sugar
1/4 c brown sugar
1 T baking powder
1/2 t salt
1 t cinnamon

3/4 c yogurt (or buttermilk)
2 eggs
1/3 c oil

chopped walnuts for top of breads, if desire

Snip prunes into thirds, add thyme and orange juice let soak while preparing rest of the ingredients.

In a medium bowl combine flours, oats, sugars, cinnamon, salt and baking powder. Whisk to blend ingredients well.

In a large bowl, blend the yogurt, eggs and oil. Quickly stir dry ingredients into wet. Add prunes and orange juice mixture, stirring well.

Divide into two 4X8 loaf pans, top with walnuts.

 I currently do not have 8X4 inch loaf pans, I do have this lovely Danish* loaf pan that I prefer to use. 

Bake 40 - 45 minutes or until tests done in your oven. Cool in pans 10 minutes, turn out on rack or towel to cool completely.

 This danish pan takes longer than the 8X4 pan listed in the book, by about 12 minutes. A standard 9X5 loaf recipe will bake in the same amount of time.

 This is what happens in my kitchen, how about yours?

Enjoy!

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* a Danish style pan is narrower and longer than our standard 9X5 inch loaf pan, yet holds the same amount or a standard recipe.

Shared with:


Cookbook Sunday @ Brenda's Canadian Kitchen
Potluck Sunday @ Mommy's Kitchen

2 comments

  1. I love prunes - this bread looks wonderful - I definitely need to try this.
    Sue :-)

    ReplyDelete
  2. It's funny you should post this, my daughter was just making fun of me last week as I eat prune walnut yogurt. :o) LOVE IT!!! It's my new favourite kind. I would definitely love this bread as I love all things prune. Thank you so much for linking up to Cookbook Sundays and I hope you're having a lovely day!

    ReplyDelete

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