Spiced Prune Quick Bread With Carrots & Apples
Recipe: #26238
June 13, 2017
Categories: Breads, Snacks, Walnut, Plum/Prunes, Brunch, Game/Sports Day, Picnic, Potluck Oven Bake, High Fiber, Vegetarian, Quick Breads, Kosher Dairy, more
"From one of our national supermarkets and their free monthly magazine March '17. Serving size is a guestimate but yields 1 loaf."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (161 g)
- Calories 372.5
- Total Fat - 16.9 g
- Saturated Fat - 2.4 g
- Cholesterol - 62.8 mg
- Sodium - 488 mg
- Total Carbohydrate - 46.4 g
- Dietary Fiber - 3.2 g
- Sugars - 23.7 g
- Protein - 10.9 g
- Calcium - 85.3 mg
- Iron - 1.8 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 170C.
Step 2
Lightly grease and flour a 4 cup loaf pan, shaking out any excess flour.In a bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon and allspice.
Step 3
In a stand mixer fitted with a paddle attachment, mix the sugar, eggs, oil and zest on medium speed for 1 minute or until blended and then reduce the mixer to low speed and add the flour mixture in 3 batches, stopping the mixer to scrape down the sides of the bowl between additions and then fold in the carrot, apple and prunes.
Step 4
Pour batter into prepared loaf pan.
Step 5
Evenly sprinkle the walnut pieces on top and bake for 1 hour or until the top of the bread is golden brown and a cake tester inserted into the centre of the bread comes out clean.
Step 6
Cool for 15 minutes and then run a butter knife around the edges to loosen the bread and invert the pan onto a cooling rack and then turn the bread over so the walnut side is up, and let the bread cool completely before serving.
Tips
No special items needed.
0 Reviews
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