Prune & Chocolate Tea Bread with Benefits

This Prune & Chocolate Tea Bread is a sweet indulgence with half the sugar – thanks to California Prunes. Recipe by Cape Fear Nutrition for the California Prune Board.

Servings: 12


  • 1 cup divided California Prunes
  • water
  • 6 tablespoons sugar
  • 1 egg
  • 2 cups sifted cake flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon cinnamon
  • 1 cup buttermilk
  • 3/4 cup chopped walnuts


Preheat oven to 350 degrees F. Grease a 12-inch bread pan and set aside.

Make a prune puree by adding 1/3 cup of the dried plums to a small saucepan. Add enough water to cover the prunes. Bring to a boil. Cover and simmer 10 minutes or until prunes are tender.

Remove prunes (reserving cooking liquid) and add to a food processor along with 1 1/2 tablespoon of reserved cooking liquid. Process until smooth. This should make 1/4 cup prune purée.

In a mixing bowl, cream 1/4 cup prune purée with sugar. Add egg and beat well.

In a separate bowl, combine flour, baking soda, salt, cocoa and cinnamon. Add to creamed mixture alternately with buttermilk, beating after each addition.

Chop remaining 2/3 cup prunes and stir them into the batter along with nuts.