Prune-Cinnamon-Swirl-Quickbread-1

Bakery / Bars

Prune Cinnamon Swirl Quickbread

Create an alternative to pound cake with visual appeal by swirling cinnamon-prune jam into the batter. A cinnamon icing drizzled on top ties the flavors together. Prune bits melt into the jam quickly, but diced prunes can be used for a firmer diced-fruit texture.

Nutritional Facts

Per serving

Prune-Cinnamon-Swirl-Quickbread-1

Instructions

    Preheat oven to 375°F and oil an 8- by 4-inch loaf pan.

    Prune Cinnamon Jam: Mix prunes, sugar, lemon zest and juice, water, cinnamon, and salt in a small saucepan over medium heat. Bring to a boil, reduce to a simmer, and cook, mashing prunes, until thickened, about 2 minutes. Remove from the heat and stir in vanilla.

    Bread: Mix flour, sugar, baking powder, and salt. In another bowl, mix yogurt, eggs, butter, and vanilla. Add flour mixture to yogurt mixture. Spoon 1/2 batter to prepared pan. Spoon 1/2 prune jam on top. Use a knife to swirl jam lightly into batter. Repeat with remaining batter and jam. Bake 30 minutes. Cover loosely with foil and bake until a tester comes out clean, about 30 minutes. Cool in the pan 10 minutes, then place to a wire rack to cool completely.

    Cinnamon Icing: Mix sugar, vanilla, and cinnamon. Mix in milk. Add more sugar or milk, if needed, to reach a thick but drizzly consistency. Drizzle icing over bread.

Ingredients

Prune Cinnamon Jam

1 cup Diced Prunes or Prune Bits

1/4 cup sugar

Juice and zest of 1 lemon

2 tablespoons water

1 teaspoon cinnamon

1/2 teaspoon salt

½ teaspoon vanilla extract

Batter

1 1/2 cups flour

3/4 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup plain yogurt

2 eggs, large

6 tablespoon butter, unsalted, melted

1/2 teaspoon vanilla extract

Cinnamon Icing

3/4 cup powdered sugar, or more as needed

1/4 teaspoon vanilla extract

1/8 teaspoon cinnamon

1 tablespoon milk, or more as needed

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