Prune & Chocolate Tea Bread with Benefits
Prune & Chocolate Tea Bread with Benefits

California Prune & Chocolate Tea Bread with Benefits

Provided by: Cape Fear Nutrition for the California Prune Board

Makes: 12Prep Time: 25 minutesCook Time: 50-60 minutes


  • 1 cup  California Prunes, halved
  • Water
  • 6 tablespoons sugar
  • 1 egg
  • 2 cups sifted cake flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon cinnamon
  • 1 cup buttermilk
  • 3/4 cup chopped walnuts


  1. Preheat oven to 175°C.
  2. Grease a 30 cm bread mould and set aside.
  3. Make a California Prune purée by adding 1/3 cup of the California Prunes to a small saucepan. Add enough water to cover the dried fruit. Bring to a boil. Cover and simmer 10 minutes or until prunes are tender.
  4. Remove dried fruit (reserving cooking liquid) and add to a food processor along with 1 1/2 tablespoons of reserved cooking liquid. Process until smooth. This should make 1/4 cup California Prune purée.
  5. In a mixing bowl, cream 1/4 cup California Prune purée with sugar.
  6. Add egg and beat well.
  7. In a separate bowl, combine flour, baking soda, salt, cocoa and cinnamon.
  8. Add to creamed mixture alternately with buttermilk, beating after each addition.
  9. Chop remaining 2/3 cup California Prunes and stir them into the batter along with nuts.
  10. Scrape the batter into prepared pan and bake for 45 to 60 minutes, or until a toothpick inserted in the centre comes out clean.
  11. If necessary, cover loosely with aluminium foil during the last 10 minutes to prevent over-browning.
  12. Immediately turn the loaf out of the pan and allow to cool on a wire rack. Cut into thick slices.

Optional serving: Toasted or chilled and served with unsalted butter or light cream cheese.


Cape Fear Nutrition