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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.
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.
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
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
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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