46 F
Healdsburg
English English Español Español
December 3, 2022

I tried making prune honey bread from an old recipe. The results were interesting.

Earlier this month, I was at the Healdsburg Museum looking through old editions of The Healdsburg Tribune to familiarize myself with Healdsburg’s Prune Blossom Tour, the subject of my latest feature article, and I came across a selection of recipes — prune nut squares, prune apricot pot roast and prune honey bread.

Since I was going to be writing about the history of the  tour, I thought it would be fun to try to make one of the prune-related recipes. Since the pot roast and the prune nut squares didn’t sound too appealing to me, I decided to try my hand at baking the prune bread.

Right off the bat I should say that I’m not a big prune or raisin fan, however, the other ingredients in the bread did sound appealing — sugar, walnuts, honey, vanilla extract — so I decided to roll up my sleeves and get to work.

The first order of business was chopping a cup and a half worth of prunes and let me tell you, it wasn’t as easy as I thought it would be. The prunes were sticking to the knife and my fingers and once in a while I came across a pit, but I eventually got them all finely chopped. I also didn’t have quite a cup and a half but I figured that the amount I had would do.

Next, I had to boil a cup of water to add to the prune mixture. I’ve never had to do this when making a loaf bread, such as banana bread, so I’m curious to know if anyone has any idea what the benefit of adding boiling water is.

As I combined the beaten egg, the prune mixture, the cup of chopped walnuts, water, vanilla extract and baking soda, I had hopes that the bread would turn out good.

After I mixed those ingredients I had to let the mixture sit covered for 20 minutes. While I waited, I sifted the flour and sugar and measured out the cup of honey.

When the 20 minutes was up, I combined the prune mixture and the honey with the sugar and flour and got out my electric mixture, which I am so thankful for because this was a thick batter and hand mixing it would’ve required a lot of muscle.

I mixed the batter for about three to five minutes on the low setting and then on the medium setting as “low” wasn’t cutting it.

It seemed that the recipe yielded a lot of batter and I wasn’t sure if it was going to all fit in my loaf pan, but nevertheless, I greased and floured my pan and prepared to fill it, which was also a more difficult task than expected.

Normally, I can bake without the help of others, but this batter was very viscous and it was pouring out into the pan at a snail’s pace and my arm was growing tired of holding the heavy bowl aloft, so, I recruited my husband to help me. He held the bowl for me while I scooped the rest of the batter into the pan.

At this point I took a whiff of the batter and it didn’t smell all that appetizing. Regardless, I put it into the oven.

As the loaf baked, it did start to smell quite good, like a warm and sweet raisin bread. When my timer was up, I pulled the loaf out to check on it. It was a lovely golden brown color and it hadn’t quite risen all the way. I poked a toothpick through the middle to see if it was done, however, the toothpick didn’t come out clean so I put the bread back in for eight minutes.

This was where it all went wrong. Perhaps I should’ve put it back in for only three minutes, or, I could’ve just listened to the recipe and taken it out at the hour mark. The bread smelled good so I thought it would taste good, but the consistency was off, it looked like a giant brick, and the taste was like, well, prunes. A lot of prunes.

The bread definitely tasted healthy and I did like the walnuts, but I think I’ll stick with banana bread. In all honesty, it probably would’ve tasted better if I hadn’t overbaked it, but as my mom says, you can only learn from your mistakes.

Prune honey bread recipe from the Tribune archives:

Ingredients:

1 egg, beaten

1 tablespoon pure vanilla extract

1 tablespoon baking soda

1 ½ cup chopped prunes

1 cup boiling water

½ cup liquid honey

2 ¼ cup sifted all-purpose flour

⅔ cup sugar

1 cup chopped walnuts

Directions:

Combine egg, vanilla, baking soda, prunes and boiling water. Cover. Let sit for 20 minutes, add honey. Sift together flour and sugar; add prune mixture and walnuts; mix well. Pour into greased floured loaf pan. Bake in the oven at 325 for one hour or until done. Cool for 10 minutes. Remove from pan and cool thoroughly.

 

 

4,780FansLike
1,242FollowersFollow
215FollowersFollow