Italian Fresh Prune Plum Bread
Discover the irresistible charm of Italian Fresh Prune Plum Bread, a moist and flavorful treat that beautifully balances the sweetness of ripe prune plums with warm spices like cinnamon and nutmeg. This rustic quick bread is elevated by the zest of fresh orange and a splash of orange juice, adding a vibrant citrusy note to every bite. Perfectly textured with a tender crumb, this recipe offers the option to include chopped walnuts or pecans for added crunch. Simple to make yet irresistibly satisfying, it’s ideal for breakfast, an afternoon snack, or a comforting dessert. With just 20 minutes of prep time and a heavenly aroma that fills your kitchen as it bakes, this easy loaf is a must-try for fruit bread enthusiasts.
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Recipe Information
Ingredients
- 2 cups (pitted and diced) Fresh prune plums
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (melted)
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 whole Zest of one orange
- 0.25 cup Orange juice (freshly squeezed)
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easier removal.
Pit and dice the fresh prune plums until you have 2 cups. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate medium bowl, whisk the melted butter, eggs, vanilla extract, orange zest, and orange juice until smooth.
Pour the wet mixture into the bowl of dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the diced prune plums and, if desired, the chopped walnuts or pecans. Mix gently to evenly distribute the fruit and nuts throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for later.
Nutrition Facts
Calories |
3529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1856 mg | 81% | |
| Total Carbohydrate | 522.7 g | 190% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 323.7 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 297 mg | 23% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 983 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
