Move over, cinnamon raisin bread.

There’s a new kid in town.

This time of year makes me want to use all the spices, in every dish. Every day.

Once the weather turns cool and the days are gray, it’s time to break out the warm cinnamon, nutmeg, and ginger and put them in everything.

And the best thing to do this time of year is bake. Having the oven on heats up the house just a little more AND the smell of bread baking is one sure way to brighten everyone’s day.

I really love Red Star Yeast’s batterway recipes – they need almost no kneading! It’s a nice, easy way to get some fresh bread baked, even on the busiest days. Plus, they’re great recipes to start out with if you haven’t baked with yeast very much. These aren’t scary recipes – they’re easy to follow and simple to make.

If you tasted this loaf, you’d think you slaved all day whipping this up.

And don’t ever underestimate the power of prunes! I love having them on hand for quick snacks, and they’re amazing in this bread.

Let this prune and spice cake be this year’s fruit cake – way less dense, but still studded with chewy fruit and toasty spices.

Perfect toasted with butter and jam for breakfast or as a snack with a cup of tea. You really can’t go wrong with this, no matter how you serve it.

Print

Batterway Prune & Spice Bread

Yield: 12 slices

Prep Time: 1 1/2 hours

Cook Time: 40-50 minutes

Total Time: 2- 2 1/2 hours

Looking for a new sweet bread recipe to make? This is like taking your typical cinnamon-raisin loaf up a couple of notches. It's delicious with a pat of butter and a cup of hot coffee or tea.

Ingredients:

• 3 cups bread flour
• 3 tbsp sugar
• 1 1/2 tsp salt
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• ⅛ tsp cloves
• 2 tbsp shortening or butter, soft
• 1 cup water
• 2 1/4 tsp Red Star active dry yeast
• 1 egg
• ½ cup unsweetened prunes, drained, chopped & cooked

Directions:

1. Have water at 110°-115°F and all other ingredients at room temperature.
2. Measure the first 7 ingredients into a bowl; blend. Set aside.
3. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the egg, prunes and ½ the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER.
4. Add the rest of the ingredients and beat again with a spoon until smooth...1 to 1-1/2 minutes. Scrape down batter from sides of bowl.
5. Cover. Let rise in warm place until doubled, about 45 minutes. Meanwhile grease one 5x9- OR 4-1/2 x 8-1/2 -inch loaf pan.
6. Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pan. Tap pan on table to settle the batter.
7. Let rise only until edges of batter come to within 1-inch of top of large pan or reach top of smaller pan, about 30 minutes.
8. Bake 40 to 50 minutes or until well browned on sides and top, in preheated 375°F oven.
9. Remove from pan and cool on rack. Brush with butter.

This post was sponsored by Red Star Yeast. Thank you for supporting brands that support us! 

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