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Layered Orange-Prune Bread |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Layered Orange-Prune Bread recipe on the web!!
_ 1/3 cups flour
___ cup sugar
_ teaspoons baking powder
_ teaspoon salt
_ cup pitted prunes prunes
_ tablespoons flour
_ teaspoon cinnamon ground
___ teaspoon cloves ground
_ egg
_ tablespoons orange rinds grated
___ cup orange juice concentrate
___ cup milk
___ cup butter or margarine, melted and cooled
1 vanilla extract
_ tablespoons molasses dark
___ teaspoon baking soda
Heat oven to 350° F. In a medium bowl, combine 2 1/3 cups flour, sugar, baking powder and salt; set aside. In a small bowl, combine prunes, 2 tablespoons flour, cinnamon and cloves; toss together and set aside. In a large bowl, beat egg; add orange rind and juice, milk, butter or margarine and vanilla. Mix well. Stir flour mixture into egg mixture and blend well. Place half the batter in the medium bowl; set aside. To remaining batter, add molasses and baking soda; mix well. Fold in prune mixture and blend thoroughly. Spoon dark and light batters alternately into a greased and floured 9 x 5 x 3-inch loaf pan. Cut through batter several times with a spatula to marble layers; smooth top with spatula. Let stand 10 minutes. Bake for 50 to 60 minutes or until tests done. Cool in pan for 10 minutes; remove from pan and cool on a wire rack. When cool, wrap in foil and refrigerate. Slice and serve the following day.
Note: Letting the batter set for 10 minutes before baking allows the baking soda to start working.
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