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Prune Bread

Yield 2 loaves


  • 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

How to Make It

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

  2. 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.

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

  4. 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.

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