Italian Prune Nut [Loaf] Bread
Source: Renée A (from the Washington State Fruit Commission)
Renée’s Notes: September 6, 2002 Found this recipe on the web while searching for Italian prune plum recipes. It is superb! I used the 8 1/2 x 4 1/2 loaf pans
1 cup butter or margarine
2 cups sugar
1 teaspoon vanilla
4 eggs
3 cups flour
1 teaspoon each salt and cream of tartar
1/2 teaspoon baking soda
3/4 cup plain yogurt
2 teaspoons grated lemon peel
2 cups diced Washington Italian prunes or plums, cut in 1/2 -inch pieces
1 cup chopped nuts
Preheat oven to 350˚
Sift together flour, salt, cream of tartar and baking soda.
Cream butter, sugar and vanilla until fluffy.
Add eggs, one at a time, beating after each addition.
Blend yogurt and lemon peel; add to creamed mixture alternately with dry ingredients.
Mix until well blended.
Fold in the chopped fruit and nuts; mix well.
Divide between 2 greased and floured 9 x 5 x 2-1/2-inch loaf pans.
Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean. Check after the first 45 minutes
Yield - 2 loaves