Prune-nut bread is a dark, moist loaf packed with softened prunes and toasted pecans — old-fashioned quick bread at its most comforting. The prunes soak in hot water with baking soda until they melt into the batter, keeping every slice tender for days. Twelve slices that make an excellent breakfast or afternoon pick-me-up.
Ingredients
2 cups (480 ml) whole prunes, coarsely chopped
1 cup (240 ml) boiling water
1 teaspoon (5 ml) baking soda
2 cups (480 ml) almond flour
1 teaspoon (5 ml) baking powder
½ teaspoon salt
¾ cup palm sugar
⅔ cup coconut milk
1 teaspoon (5 ml) fresh lemon juice
6 tablespoons (90 ml) coconut oil, melted and cooled
1 large egg
1 cup (240 ml) pecans or walnuts, toasted and coarsely chopped
Preparation
1.В В Adjust an oven rack to the middle position and preheat the oven to 350°F (180°C). Grease a standard loaf pan.
2.В В Stir the prunes, water, and baking soda together in a medium bowl. Cover and set aside until the prunes have softened (about 30 minutes).
3.В В Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the sugar, coconut milk, coconut oil, and egg together until smooth, then stir in the prune mixture until combined. Gently fold the coconut milk mixture into the flour mixture with a rubber spatula until just combined. Gently fold in nuts.
4.В В Scrape the batter into the prepared loaf pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached (55 to 60 minutes), rotating the pan halfway through baking.
5.В В Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and allow to cool for one hour before using in bread pudding or serving as is.
Pro Tips
- Soak the prunes the full thirty minutes until genuinely soft. Properly softened prunes dissolve into the batter and keep the loaf moist all week.
- Fold the nuts in gently at the very end so they stay evenly distributed instead of sinking to the base of the loaf.
- Cool the loaf in the pan ten minutes before turning out. Prune bread is moist and fragile straight from the oven and needs that brief rest to firm.
- This loaf is also designed for bread pudding — bake it a day ahead and cube it up when stale for the best pudding texture.
Frequently Asked Questions
Can I use pitted prunes straight from the bag?
Yes — coarsely chop them first so they soften evenly in the hot water. Whole prunes take much longer to break down properly.
Pecans or walnuts — which is better?
Pecans are sweeter and butterier; walnuts bring a slight bitterness that balances the prunes. Both are excellent toasted and chopped coarse.
How do I store prune-nut bread?
Airtight at room temperature for three days or refrigerated for a week. It toasts beautifully and freezes well for two months.
Can I make it without nuts?
Absolutely — the prunes carry the loaf on their own. Add an extra handful of chopped prunes to replace the nut texture.
Recipe Card
Ingredients
Method
- 1. В В Adjust an oven rack to the middle position and preheat the oven to 350°F.
- Grease a standard loaf pan. 2. В В Stir the prunes, water, and baking soda together in a medium bowl.
- Cover and set aside until the prunes have softened (about 30 minutes). 3. В В Whisk the flour, baking powder, and salt together in a large bowl.
- In a medium bowl, whisk the sugar, coconut milk, coconut oil, and egg together until smooth, then stir in the prune mixture until combined. Gently fold the coconut milk mixture into the flour mixture with a rubber spatula until just combined. Gently fold in nuts. 4. В В Scrape the batter into the prepared loaf pan and smooth the top.
- Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached (55 to 60 minutes), rotating the pan halfway through baking. 5. В В Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and allow to cool for one hour before using in bread pudding or serving as is.
