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
- 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
- Preheat oven to 175°C.
- Grease a 30 cm bread mould and set aside.
- 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.
- 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.
- In a mixing bowl, cream 1/4 cup California Prune purée with sugar.
- Add egg and beat well.
- In a separate bowl, combine flour, baking soda, salt, cocoa and cinnamon.
- Add to creamed mixture alternately with buttermilk, beating after each addition.
- Chop remaining 2/3 cup California Prunes and stir them into the batter along with nuts.
- Scrape the batter into prepared pan and bake for 45 to 60 minutes, or until a toothpick inserted in the centre comes out clean.
- If necessary, cover loosely with aluminium foil during the last 10 minutes to prevent over-browning.
- 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.