This Whole Wheat Prune-Sweet Potato Bread derives all of its sweetness naturally without compromising on flavor and texture. Drawing from the natural sugars in puréed sweet potato, clover honey, and the highest-quality dried fruit from California Prunes, this well-balanced loaf is perfect for a quick meal or on-the-go snack. Whole wheat flour and yogurt add protein while prunes and sweet potato create unrivaled moisture and depth of flavor. Topping it off, pumpkin seeds provide a pop of crunch and a boost of nutrition. This wholesome California Prune-studded loaf is one you won’t want to miss!
The California Prune industry was born in the 19th century and has grown into a symbol of excellence. Under the steady sun of California’s lush valleys, plum trees filled with jewels of deep purple fruits bask in the warmth. Once the fruit hits its prime ripeness, each tree is hand-tended with the utmost care, ensuring the highest standards of quality. The perfectly ripened fruit is harvested and dried in climate-controlled tunnels, a process that balances temperature, humidity, and time to create the finest product. It is this combination of environment, care, and the art of processing that brings you the California Prune—a choice baking ingredient.
Learn more about California Prunes online at californiaprunes.org and pick them up in your local grocery store in various forms including whole prunes, pitted prunes, diced prunes, and prune juice.
Don’t miss our giveaway with California Prunes on Instagram! The giveaway closes on January 31, 2021. Full giveaway details can be found on our website.
- 1.75 ounces (50 grams) roughly chopped prunes (about ¼ cup lightly packed)
- ⅓ cup (80 grams) boiling water
- ⅔ cup (180 grams) puréed cooked peeled sweet potato, room temperature
- 2 large eggs (100 grams), room temperature
- ⅓ cup (75 grams) refined coconut oil, melted
- ⅓ cup (113 grams) clover honey
- ¼ cup (60 grams) plain whole yogurt, room temperature
- 1 cup (125 grams) all-purpose flour
- ¾ cup (98 grams) stone-ground whole wheat flour
- 1½ teaspoons (7.5 grams) baking soda
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ½ cup (100 grams) lightly packed ¼- to ⅜-inch-chopped prunes
- 3 tablespoons (27 grams) raw shelled pumpkin seeds
- Preheat oven to 325°F (170°C). Spray an 8½ x 4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- In a medium heatproof bowl, place roughly chopped prunes; add ⅓ cup (80 grams) boiling water (prunes should be just submerged), and let stand for 15 minutes.
- In the work bowl of a food processor, combine prune mixture and sweet potato; pulse until relatively smooth, stopping to scrape sides of bowl, if necessary. (It’s OK if some flecks of prune remain.)
- Transfer prune mixture to a large bowl; whisk in eggs, oil, honey, and yogurt until well combined.
- In a medium bowl, whisk together flours, baking soda, salt, baking powder, ginger, cinnamon, and allspice. Gradually fold flour mixture into prune mixture just until a few flour streaks remain. Fold in ¼- to ⅜-inch-chopped prunes just until combined. Spoon batter into prepared pan; using a small offset spatula or the back of a spoon, smooth into an even layer, and sprinkle evenly with pumpkin seeds.
- Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 8 minutes, loosely covering with foil after 30 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.