Ingredients with Measurements:
- 1 cup chopped prunes
- 1 cup chopped walnuts
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Special equipment needed:
- Loaf pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
2. In a medium bowl, combine the chopped prunes and walnuts. Set aside.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Using an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Mix until just combined.
6. Fold in the prune and walnut mixture.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (180°C)
Serving size:
1 loaf, approximately 8-10 slices
Nutritional information:
Calories per serving: 320
Total fat: 16g
Saturated fat: 6g
Cholesterol: 60mg
Sodium: 240mg
Total carbohydrates: 41g
Dietary fiber: 2g
Sugar: 25g
Protein: 5g
Substitutions for ingredients:
- Dried apricots or figs can be substituted for the prunes.
- Pecans or almonds can be substituted for the walnuts.
- Milk with 1 tablespoon of vinegar or lemon juice can be substituted for the buttermilk.
Variations:
- Add 1 teaspoon of cinnamon to the batter for a spiced version.
- Drizzle a glaze made of powdered sugar and orange juice over the cooled loaf for a citrusy twist.
Tips and tricks:
- To prevent the prunes and walnuts from sinking to the bottom of the loaf, toss them in a tablespoon of flour before adding them to the batter.
- Use a serrated knife to slice the loaf for clean cuts.
- Store the loaf in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the loaf in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the loaf, slice it and toast it in a toaster oven or under the broiler until warm.
Presentation ideas:
Serve the loaf on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
- Powdered sugar
- Fresh mint leaves
- Whipped cream
Pairings:
- Hot tea or coffee
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the loaf is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
- If the loaf is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
- Wash your hands and all surfaces and utensils thoroughly before and after handling food.
- Use a food thermometer to ensure that the loaf reaches an internal temperature of 200°F (93°C).
Food history:
Prunes and walnuts have been used in baking for centuries, and this loaf is a classic example of their combination. Prunes were originally grown in France and were known as "pruneaux d'Agen," named after the region where they were grown. Walnuts have been cultivated since ancient times and were prized for their nutritional value.
Flavor profiles:
This loaf is sweet and nutty with a chewy texture from the prunes and a crunchy texture from the walnuts.
Serving suggestions:
Serve the loaf as a dessert or as a sweet breakfast treat.
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