Prune Bread

Recipe from

Oxmoor House


2 (8-ounce) packages pitted prunes, chopped
4 cups water
2 cups sugar
3/4 cup lard
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
4 cups sifted all-purpose flour
2 teaspoons baking soda
2 eggs, beaten


Combine prunes and water in a large bowl; cover and refrigerate overnight. Drain prunes, reserving 2 cups liquid.

Combine prunes, reserved liquid, sugar, lard, spices, and salt in a large saucepan. Cook over medium heat, stirring occasionally, 10 minutes or until lard melts. Remove from heat, and let cool.

Sift together flour and soda in a medium mixing bowl; add prune mixture and eggs, stirring just until dry ingredients are moistened.

Pour batter into 2 greased 9- x 5- x 3-inch loaf pans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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