"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Aunt Jo's Prune Nut Bread Recipe

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Aunt Jo's Prune Nut Bread image
Nick, Lori and Kristi (1981)

 

This recipe for Aunt Jo's Prune Nut Bread, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Long
Added: Friday, June 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Bread:
2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
2 cups sugar
1 c. cooking oil
3 eggs
1 c. buttermilk
1 c. pecans, chopped
1 c. prunes, chopped

Buttermilk Glaze:
1 c. sugar
1/2 c. buttermilk
1 T. light corn syrup
1/4 tsp. baking soda
1 tsp. vanilla
1 T. butter

Directions:
Directions:
Bread:
Preheat oven to 350F.
1. Mix together the flour, baking soda, salt, cinnamon, and allspice.
2. Cream together the sugar, cooking oil and eggs.
3. Beginning and ending with the dry ingredients: Add dry ingredients to the creamed mixture alternately with 1 cup of buttermilk.
4. Mix with beater until smooth (about 2 minutes).
5. Stir in chopped pecans and prunes.
6. Pour into greased and floured tin pans. Bake 350F for 1 hour or until toothpick comes out clean. (Start the glaze 5 to 10 minutes before the bread is fully baked.)
7. Remove from oven and turn over to cool. Poke holes into cakes with toothpick for glaze to soak through. Immediately spoon glaze over cakes.

Buttermilk Glaze:
In a saucepan combine sugar, buttermilk, light corn syrup, baking soda, pinch of salt, vanilla and butter. Bring to boil over low flame and cook for 4-5 minutes.

Tip: Freezing and thawing prior to eating helps to soak in the glaze!

Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
10-15 min
Personal Notes:
Personal Notes:
This is my Mom's 35 year old signature Christmas tradition. It should be called a glazed prune cake doughnut because it is so moist! She now comes to my house before the holidays and me and my children bake with her. It is fun to share the workload (she is known to make 10 batches at a time for gift-giving) while listening to Christmas Carols. You have never tasted anything this good!

 

 

 

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