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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Italian Prune Bread – Jeanette Landeis Recipe

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This recipe for Italian Prune Bread – Jeanette Landeis is from We Are Abel To Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter or margarine 1 tsp ground cinnamon
2 cups sugar ½ tsp baking soda
4 eggs ¾ cup sour cream
3 cups flour 2 tsp orange peel
1 tsp salt 2 cups Italian prunes, pitted and diced small
1 tsp cream of tartar 1 cup nuts, chopped
Directions:
Directions:
Cream butter, sugar & vanilla until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, salt, cream of tartar, cinnamon and baking soda. Blend sour cream and orange peel; add to creamed mixture alternately with dry ingredients. Stir until well blended. Add prunes and nuts; mix well. Divide in half and place into greased and floured loaf pans. Bake at 350 degrees for 50-55 minutes or until pick in center comes out clean. Cool in pans for 10 minutes and move onto rack. Yield: 2 loaves!
Personal Notes:
Personal Notes:
This is hands-down on my very favorite 'specialty breads' list...super moist and so flavorful.

 

 

 

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