Prune, Yogurt & Spice Loaf: A Delightfully Moist & Flavorful Treat
Are you looking for a comforting and flavorful bake that’s perfect for breakfast, brunch, or a cozy afternoon treat? Look no further than this prune, yogurt, and spice loaf! The combination of sweet, chewy prunes, tangy yogurt, and warm spices creates a truly irresistible flavor profile. This loaf is incredibly moist, thanks to the yogurt and the natural moisture of the prunes, and the spices add a touch of warmth and complexity that will leave you wanting more.
This recipe is relatively simple to make and requires ingredients you likely already have in your pantry. It’s a fantastic way to use up any leftover yogurt and a great way to incorporate the often-overlooked prune into your baking repertoire. Don’t let the prune’s reputation fool you; it adds a wonderful sweetness and chewiness that complements the other flavors beautifully. Plus, prunes are a good source of fiber and antioxidants, making this loaf a slightly healthier treat.
## Why You’ll Love This Prune, Yogurt & Spice Loaf
* **Moist and Tender:** The yogurt and prunes create an incredibly moist crumb that stays fresh for days.
* **Flavorful and Aromatic:** The spices perfectly complement the sweetness of the prunes and the tanginess of the yogurt.
* **Easy to Make:** This recipe requires minimal effort and simple ingredients.
* **Versatile:** Enjoy it for breakfast, brunch, dessert, or as a snack.
* **A Great Way to Use Prunes:** Transform humble prunes into a delicious and sophisticated bake.
## Ingredients You’ll Need
* **Dry Ingredients:**
* 2 1/2 cups (300g) all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon salt
* **Wet Ingredients:**
* 1 cup (200g) granulated sugar
* 1/2 cup (120ml) vegetable oil (or melted coconut oil)
* 2 large eggs
* 1 cup (240g) plain yogurt (full-fat or low-fat)
* 1 teaspoon vanilla extract
* **Prunes:**
* 1 cup (170g) pitted prunes, roughly chopped
## Equipment You’ll Need
* 9×5 inch loaf pan
* Mixing bowls
* Whisk
* Rubber spatula
* Measuring cups and spoons
* Cooling rack
## Step-by-Step Instructions
Before you begin, preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan. This will prevent the loaf from sticking and ensure easy removal after baking.
**Step 1: Prepare the Prunes**
1. Roughly chop the pitted prunes. Don’t chop them too finely; you want to retain some of their chewy texture in the finished loaf. If the prunes are very dry, you can soak them in a little warm water or rum for about 15 minutes to plump them up. Drain them well before adding them to the batter.
**Step 2: Combine the Dry Ingredients**
1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisking ensures that the ingredients are evenly distributed, which is crucial for proper leavening and even baking.
**Step 3: Cream the Sugar and Oil**
1. In a separate mixing bowl, combine the granulated sugar and vegetable oil (or melted coconut oil). Whisk them together until well combined. The mixture should be relatively smooth and uniform.
**Step 4: Add the Eggs**
1. Add the eggs one at a time to the sugar and oil mixture, whisking well after each addition. Make sure the eggs are fully incorporated into the mixture before adding the next one. This helps to create a stable emulsion and contributes to the loaf’s tender texture.
**Step 5: Incorporate the Yogurt and Vanilla**
1. Add the yogurt and vanilla extract to the wet ingredients and whisk until everything is well combined. The yogurt adds moisture and a subtle tanginess to the loaf, while the vanilla enhances the overall flavor.
**Step 6: Combine Wet and Dry Ingredients**
1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough loaf. Use a rubber spatula to gently fold the dry ingredients into the wet ingredients until there are no large streaks of flour remaining.
**Step 7: Fold in the Prunes**
1. Gently fold the chopped prunes into the batter until they are evenly distributed. Be careful not to overmix at this stage.
**Step 8: Pour into the Loaf Pan**
1. Pour the batter into the prepared loaf pan and spread it evenly. You can use a spatula to smooth the top of the batter.
**Step 9: Bake**
1. Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean or with a few moist crumbs attached. The baking time may vary depending on your oven, so it’s essential to check for doneness regularly.
**Step 10: Cool**
1. Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This allows the loaf to set properly and prevents it from sticking to the pan.
**Step 11: Slice and Serve**
1. Once the loaf is completely cooled, slice it and serve. Enjoy it plain, with a pat of butter, or with a dollop of yogurt or whipped cream.
## Tips for the Perfect Prune, Yogurt & Spice Loaf
* **Use good-quality prunes:** The flavor of the prunes will significantly impact the final taste of the loaf, so choose high-quality, plump, and moist prunes.
* **Don’t overmix the batter:** Overmixing can lead to a tough loaf. Mix until just combined.
* **Adjust the spices to your liking:** Feel free to adjust the amounts of cinnamon, nutmeg, and cloves to suit your taste preferences. You can also add other spices, such as ground ginger or cardamom.
* **Add nuts or seeds:** For extra texture and flavor, add 1/2 cup of chopped nuts (such as walnuts or pecans) or seeds (such as pumpkin seeds or sunflower seeds) to the batter along with the prunes.
* **Soak the prunes:** If your prunes are very dry, soaking them in warm water or rum for 15 minutes before chopping them will plump them up and make them more flavorful.
* **Use room temperature ingredients:** Using room temperature ingredients helps the batter come together more easily and results in a more evenly baked loaf.
* **Check for doneness:** Use a wooden skewer to check for doneness. If the skewer comes out clean or with a few moist crumbs attached, the loaf is done. If the skewer comes out with wet batter, continue baking for a few more minutes and check again.
* **Cool completely before slicing:** This will prevent the loaf from crumbling and make it easier to slice.
## Variations
* **Glazed Prune, Yogurt & Spice Loaf:** Make a simple glaze by whisking together powdered sugar and milk (or lemon juice) until smooth. Drizzle the glaze over the cooled loaf.
* **Chocolate Chip Prune, Yogurt & Spice Loaf:** Add 1/2 cup of chocolate chips to the batter along with the prunes.
* **Orange Zest Prune, Yogurt & Spice Loaf:** Add 1 tablespoon of orange zest to the batter for a citrusy twist.
* **Nutella Swirl Prune, Yogurt & Spice Loaf:** Swirl Nutella into the batter before baking for a decadent treat.
* **Apple Prune, Yogurt & Spice Loaf:** Add 1 cup of diced apples to the batter along with the prunes.
## Serving Suggestions
* Serve slices of the loaf with a pat of butter or cream cheese.
* Enjoy it with a cup of coffee or tea.
* Toast slices and serve them with jam or honey.
* Make a breakfast sandwich by spreading cream cheese and layering slices of the loaf with ham or bacon.
* Crumble the loaf and use it as a topping for yogurt or ice cream.
* Serve it alongside a cheese board for a sweet and savory combination.
## Storage Instructions
* **Room Temperature:** Store the cooled loaf in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store the cooled loaf in an airtight container in the refrigerator for up to 5 days.
* **Freezer:** Wrap the cooled loaf tightly in plastic wrap and then in aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
## Nutritional Information (per slice)
*Note: This is an estimate and may vary depending on specific ingredients used.*
* Calories: Approximately 250-300
* Fat: 10-15g
* Saturated Fat: 3-5g
* Cholesterol: 40-50mg
* Sodium: 200-250mg
* Carbohydrates: 35-45g
* Fiber: 2-3g
* Sugar: 20-25g
* Protein: 4-5g
## Frequently Asked Questions (FAQ)
**Q: Can I use dried figs instead of prunes?**
A: Yes, you can substitute dried figs for prunes in this recipe. They will provide a similar sweetness and chewy texture.
**Q: Can I use Greek yogurt instead of plain yogurt?**
A: Yes, you can use Greek yogurt. It will make the loaf even more moist and slightly tangier. If using Greek yogurt, you may need to add a tablespoon or two of milk or water to thin out the batter slightly.
**Q: Can I make this recipe gluten-free?**
A: Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together.
**Q: Can I make this recipe vegan?**
A: Yes, you can make this recipe vegan by substituting the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and using a plant-based yogurt alternative.
**Q: My loaf is browning too quickly. What should I do?**
A: If your loaf is browning too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking.
**Q: My loaf is sinking in the middle. What could be the reason?**
A: A sunken loaf can be caused by several factors, including overmixing the batter, using too much baking soda, or opening the oven door too frequently during baking. Make sure to follow the recipe carefully and avoid overmixing the batter.
**Q: How do I prevent the prunes from sinking to the bottom of the loaf?**
A: To prevent the prunes from sinking, you can toss them with a tablespoon of flour before adding them to the batter. This will help them to stay suspended in the batter.
## Conclusion
This prune, yogurt, and spice loaf is a delightful and comforting bake that’s perfect for any occasion. With its moist texture, warm spices, and sweet prunes, it’s sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of homemade goodness! This recipe is simple enough for beginner bakers, but delicious enough to impress even the most discerning palates. Enjoy!