Old Fashion Prunella Quick Bread

Over the years I have seen recipes in old cookbooks for Prunella Cakes and Breads.  It is a recipe that doesn’t show up in modern cookbooks.  Originally prunes were chopped and added to the batter but this is a version that was popular in the mid 20th century made from using 2 jars of plum or prune baby food.  This is an easy recipe to add to your Christmas baking list that reminiscent of traditional plum pudding and breads.

I chose to add a crumb topping to the bread because I had some left over from some muffins I made.  A vanilla glaze would be more traditional made from confectioner’s sugar and cream. I baked this in my mother’s vintage loaf pan that is a little smaller then a standard loaf pan but this vintage recipe can be baked in two small loaf pans that is used for gift giving baking (5 x 3 inches.)  A slice of this quick bread is perfect with some cream cheese to enjoy while drinking a cup of coffee.   

On the top is my mother’s old loaf pan that is smaller then today’s standard loaf pan.  It is stamped with PY – O – MY Baking Mixes. It was a promotional pan that could be purchased with a bread mix.  It was probably purchased in the late 1940’s or early 1950’s.

• Servings: 2 loaves
• Time: 30  minutes
• Difficulty: easy
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Ingredients:

• 2 tablespoon shortening
• 1/2 cup sugar
• 1 egg
• 2 jars 2 1/2 ounces baby food prune 
• 1/2 cup milk
• 1 1/2 cup all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts

Directions:

 Preheat oven 350 degrees.  Prepare 2 loaf pans 5 1/2 inches x 3 inches x 2 inches with vegetable spray.  

In a bowl cream shortening, sugar and egg.  Add prune baby food and mix until blended.  Sift flour, baking soda and salt together.  Add flour mixture alternating with milk until batter is smooth.  Stir in walnuts.  Bake at 350 degrees.  Small loaf pans 30 – 35 minutes.  Larger loaf pan 55 minutes or until done.  Cool for 10 minutes before flipping out of pan.  Cool completely before cutting.