Prune Poppy Seed Tea Loaf
Mixing prunes with a little flour makes them easier to chop and keeps them from sinking to the bottom of this light and lemony quick bread.
- 2 cups all-purpose flour
- 1 cup Sun-Maid Pitted Prunes (about 16)
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 6 tablespoons butter, softened
- 1 large egg
- 1 cup sour cream
- 1 tablespoon lightly packed grated lemon zest
- 1 tablespoon lemon juice
- 1/2 cup powdered sugar
- 2 to 3 tablespoons lemon juice
HEAT oven to 350 F. Coat one 9x5-inch or two 4x8-1/2-inch loaf pans with cooking spray.
MEASURE flour by lightly filling and leveling dry measuring cups. Place flour in small bowl.
COAT prunes with one teaspoon of the flour. Chop into about 1/3-inch pieces. Set aside.
ADD poppy seeds, baking powder, baking soda and salt to flour; set aside.
BEAT sugar and butter in large bowl of electric mixer until fluffy.
BEAT in eggs one at a time, and then beat 3 minutes on medium speed or until very light and creamy.
STIR in sour cream, lemon zest and juice just until blended.
BEAT flour mixture gradually into batter just until smooth.
STIR in prunes. Pour batter into prepared pan.
BAKE at 350°F 45-50 minutes or until golden brown and pick inserted in center comes out clean.
COOL in pan 15 minutes. Run knife around sides of pan and remove loaf from pan. Cool completely on wire rack.