Dried Plum-And-Port Bread Recipe

Name: Dried Plum-And-Port Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped pitted prunes (dried plums); 1 3/4 cups port or other sweet red wine; 1 1/2 cups all-purpose flour; 1/2 cup whole-wheat or all-purpose flour; 3/4 cup packed brown sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 cup vegetable oil; 1/4 cup plain low-fat yogurt; 2 teaspoons grated lemon rind; 1 teaspoon vanilla extract; 2 large eggs, lightly beaten; Cooking spray; 1 tablespoon turbinado sugar or granulated sugar

Servings: persons

2 cups chopped pitted prunes (dried plums)
1 3/4 cups port or other sweet red wine
1 1/2 cups all-purpose flour
1/2 cup whole-wheat or all-purpose flour
3/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup plain low-fat yogurt
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
2 large eggs, lightly beaten
Cooking spray
1 tablespoon turbinado sugar or granulated sugar

1
Combine prunes and port in a small saucepan; bring to a boil. Cover and remove from heat; let stand 30 minutes.
2
Preheat oven to 350u00b0.
3
Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 5 ingredients (all-purpose flour through cinnamon) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Drain prunes in a colander over a bowl, reserving liquid. Combine reserved liquid, oil, and next 4 ingredients (oil through eggs); stir well with a whisk. Stir in prunes. Add to flour mixture, stirring just until moist.
4
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with turbinado sugar. Bake at 350u00b0 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups chopped pitted prunes (dried plums), 1 3/4 cups port or other sweet red wine, 1 1/2 cups all-purpose flour, 1/2 cup whole-wheat or all-purpose flour, and more.

Yes, Dried Plum-And-Port Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dried Plum-And-Port Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions