Fond of banana bread? Fruit and nut bread? Any and all bread lightly sweetened, mainly from the fruit used to make it? This is a different version that you will love.
First, let me start my praise by saying that it’s made with nutritious brown rice flour, sweetened with pureed prunes and a hint of honey. Then, let me add that it’s super moist with a light crunch in every morsel as your teeth crack the tiny pieces of pecan. Finally, let me recommend it for breakfast with a thin spread of sweet cream butter or, even better, on its own.
I enjoy mine with a warm cup of coffee. How will you enjoy yours?
Gluten-Free Prune Bread Recipe
8 to 10 servings
- ¾ stick unsalted butter softened
- 2 tablespoons honey
- 4 eggs
- 1 ¼ cups brown rice flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups pitted prunes
- 1/4 cup water
- 1/2 cup chopped pecans
Preheat the oven to 325 degrees Fahrenheit. Grease and flour an 8×4-inch loaf pan or 9-inch cake pan.
In an electric mixer, beat the butter, honey, and eggs. In a medium bowl, gently whisk together the brown rice flour with salt, baking soda and baking powder. Add the flour mixture to the butter mixture and beat again.
Puree the punes with water in a food processor until pasty. Fold the prune puree and pecans into the batter. Pour the batter into the prepared pan and bake for 30 to 35 minutes. Cool the bread completely before unmolding.
