Best 6 Orange Prune Bread Recipes

Indulge in a delightful culinary adventure with our orange prune bread, a symphony of flavors that will tantalize your taste buds. This classic quick bread recipe is a match made in heaven, where the vibrant citrus notes of orange zest and juice harmoniously blend with the natural sweetness of prunes, resulting in a moist and flavorful loaf. Whether you're looking for a comforting breakfast treat, an afternoon snack, or a delightful dessert, this orange prune bread is sure to satisfy your cravings. With its tender crumb, zesty aroma, and the perfect balance of sweetness and tang, this bread is guaranteed to become a favorite in your kitchen.

Let's cook with our recipes!

ORANGE PRUNE BREAD

Orange Prune Bread image

Make and share this Orange Prune Bread recipe from Food.com.

Provided by grandma2969

Categories Quick Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup pitted prune
water, to cover prune
2 large eggs
3 tablespoons vegetable oil
1 cup granulated sugar
1 tablespoon grated orange rind
1 teaspoon orange extract
1/2 cup orange juice
2 1/4 cups all-purpose flour
1/4 teaspoon cinnamon
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup chopped nuts

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.

ORANGE PULL-APART BREAD

Orange Pull-Apart Bread image

"The recipe for this appealing breakfast loaf came from my sister, who's an excellent cook," relates Kristin Salzman of Fenton, Illinois. "Brushed with a sweet orange glaze, the bread is so popular I usually double or triple the recipe."

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons butter, softened
2 tablespoons honey
1/2 to 1 teaspoon grated orange zest

Steps:

Open tube of crescent rolls; do not unroll. Place on a greased baking sheet, forming one long roll. Cut into 12 slices to within 1/8 in. of bottom, being careful not to cut all the say through. Fold down alternating slices from left to right to form a loaf. , Bake at 375° for 20-25 minutes or until golden brown. Combine butter, honey and orange zest; brush over the loaf. Serve warm.

Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 336mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.

PRUNE QUICK BREAD

Prune Quick Bread image

I bake this bread weekly and use a variety of fruits available in the junior baby food lines. The recipe came from a friend, who made it for our Christian Mothers' Club. When I'm asked to bake for lunches, bake sales or other benefits, I usually make this bread. -Shirley Kmiotek, Northbridge, Massachusetts

Provided by Taste of Home

Time 45m

Yield 2 mini loaves.

Number Of Ingredients 9

Ingredients

2 tablespoons shortening
1/2 cup sugar
1 egg
1/2 cup milk
2 jars (2-1/2 ounces each) prune baby food
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans

Steps:

In a small bowl, cream shortening and sugar. Add the egg, milk and prunes; mix well. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Stir in nuts., Pour into two greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack.

Nutrition Facts :

QUICK PRUNE BREAD

Quick Prune Bread image

This is from the Woman's Home Companion Cook Book, the 1944 edition. It was my grandmother's cookbook. I find it fascinating; it covers everything from wartime rationing to canning what you've grown in your Victory Garden.

Provided by Stephanie in Pittsb

Categories Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 12

Ingredients

2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
1/2 cup sugar
1 cup whole wheat flour
1 egg, slightly beaten
1 cup sour milk or 1 cup buttermilk
1 cup prune, stewed and chopped
1/2 cup prune juice
2 tablespoons shortening or 2 tablespoons butter, melted and slightly cooled

Steps:

Preheat oven to 350 F.
Sift flour; measure; add baking powder, soda, cinnamon, salt and sugar; sift again, add whole wheat flour and mix thoroughly.
Combine egg, sour milk or buttermilk, prunes, prune juice and melted shortening or butter; pour into flour mixture and stir just enough to moisten the dry ingredients.
Do not beat.
Turn into a greased loaf pan (about 9-1/2"x5-1/2") and bake for about an hour, until a knife comes out clean when inserted in the middle.
*Note on stewing prunes: Wash prunes and place in a saucepan with several lemon or orange slices; cover with cold water.
Bring to a boil and boil briskly for 45 minutes to 1 hour.
Sweeten to taste by adding up to 1/4 cup of sugar for every 1 cup of prunes in the last 5 minutes of cooking.

Nutrition Facts : Calories 2653, Fat 43.9, SaturatedFat 13.4, Cholesterol 235.9, Sodium 5115.7, Carbohydrate 521.6, Fiber 35.4, Sugar 200.2, Protein 61

GREAT-GRANDMA'S PRUNE ROLL

Great-Grandma's Prune Roll image

Here's an old-fashioned favorite that's sure to bring back memories of home cooking. The vanilla glaze adds a perfect hint of sweetness.-Marci Kulla, Brush Prairie, Washington

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 slices each).

Number Of Ingredients 19

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/2 cup shortening
3 large egg yolks
3 tablespoons sugar
1 teaspoon salt
4 cups all-purpose flour
FILLING:
2 cups pitted dried plums (prunes)
1/2 cup water
1/2 cup sugar
2 tablespoons lemon juice
1/4 cup butter
1/2 teaspoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons water

Steps:

In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight., In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate., Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 3-in. x 9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each. , Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.

Nutrition Facts : Calories 257 calories, Fat 11g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 163mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

ITALIAN FRESH PRUNE PLUM BREAD

Italian Fresh Prune Plum Bread image

When fresh prune plums are in season, you won't find a better quick bread. You can freeze the second loaf.

Provided by Olha7397

Categories Quick Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 13

Ingredients

1 cup butter, at room temperature
2 cups granulated sugar
4 eggs
1 teaspoon grated orange rind
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cream of tartar
1/2 teaspoon baking soda
3/4 cup sour cream
1 cup chopped hazelnuts or 1 cup walnuts
3 cups diced blue Italian plums

Steps:

Preheat the oven to 350°F
Lightly grease two 9 x 5 inch loaf pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, and beat well after each addition. Add the orange rind and vanilla.
In a separate bowl, combine the flour, salt, cinnamon, cream of tartar and baking soda. Add the dry ingredients and sour cream alternately to the creamed mixture, beginning and ending with the dry ingredients.
Stir in the nuts and plums. Divide the batter between the two loaf pans.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the pans cool on a rack for 10 minutes, then turn the loaves out of the pans and cool completely on the rack. Makes 2 loaves.
Lucy Waverman's Cooking School Cookbook.

Tips:

For a sweeter bread, use dark brown sugar instead of granulated sugar.
If you don't have orange zest, you can substitute lemon zest.
Be sure to chop the prunes finely so that they distribute evenly throughout the bread.
Don't overmix the batter, as this can result in a tough bread.
Bake the bread until a toothpick inserted into the center comes out clean.
Let the bread cool completely before slicing and serving.

Conclusion:

Orange prune bread is a delicious and moist quick bread that is perfect for breakfast, lunch, or a snack. It is also a great way to use up leftover prunes. With its simple ingredients and easy-to-follow instructions, this bread is a great choice for beginner bakers. So next time you're looking for a tasty and nutritious treat, give orange prune bread a try!