Prune walnut bread is a delightful fusion of sweet and nutty flavors that has its roots in traditional European baking. Historically, prune walnut bread traces its origins to regions like France and Germany, where it was commonly made in home kitchens and small bakeries. The combination of prunes and walnuts provides a unique balance of sweetness and earthiness, making it a beloved choice for both casual snacking and elegant dining occasions.
The history of prune walnut bread can be traced back to the Middle Ages when dried fruits and nuts were often added to bread for flavor and texture. Over time, this culinary tradition evolved, and recipes for prune walnut bread began appearing in cookbooks across Europe. Prunes, with their natural sweetness, and walnuts, with their rich, slightly bitter flavor, became popular ingredients, especially in regions where these ingredients were readily available.
The flavor profile of prune walnut bread is characterized by a moist and tender crumb, punctuated by pockets of sweet, chewy prunes and crunchy, earthy walnuts. The sweetness of the prunes is balanced by the nuttiness of the walnuts, creating a harmonious taste experience that pairs well with both sweet and savory accompaniments.
Despite its humble origins, prune walnut bread has gained popularity around the world, appreciated for its unique flavor and versatility. It is often served as a breakfast or brunch item, toasted and spread with butter or cream cheese. Additionally, it makes an excellent accompaniment to cheese platters, charcuterie boards, and hearty soups. Whether enjoyed on its own or as part of a meal, prune walnut bread continues to be cherished for its rich history and delicious taste.
prune & walnut bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup pitted prunes chopped
- 1 cup walnuts chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the chopped prunes and walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely before slicing.
