Recipe By Cheerios
Rating
Published Jun 19th
Prep 15m Cook 40m Additional 20m Ready In 1h 15m
Servings 1 9-inch loaf Calories 157.6

A very delicious loaf with prunes and oats with maple syrup essence make it a wonderful addition to your tea or coffee time.

Recipe Ingredients

  • 1 cup all-purpose flour
  • 1 cup quick cooking oats
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon grated nutmeg
  • ½ teaspoon ground cloves
  • 1 cup plain yogurt
  • 1 cup chopped pitted prunes
  • ½ cup white sugar
  • 2 eggs, beaten
  • 1 teaspoon maple syrup

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
  2. 2 Mix flour, oats, baking powder, ground ginger, baking soda, nutmeg, and cloves together in a bowl.
  3. 3 Whisk yogurt, prunes, sugar, and eggs together in a large bowl; add flour mixture and stir. Fold maple syrup into the mixture; pour into prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 5 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts

  • Calories 157.6
  • Carbohydrate 32 g
  • Cholesterol 32.2 mg
  • Fat 1.8 g
  • Fiber 2 g
  • Protein 4.5 g
  • Saturated Fat 0.6 g
  • Sodium 140.9 mg
  • Sugar 16.4 g

Reviews

  1. I used 12 cup sour cream and 12 cup water instead of yogurt. I added an additional 14 sugar and another 2 tablespoons water. The ginger is a nice addition. I didn't have any yogurt. Using less sour cream and adding water to it reduced the fat content in the sour cream to better mimic - Read more ...
  2. Don't let the prunes scare you. I too followed the recipe and only change I might make is to cut the cloves to a 1/4 tsp but that's my own personal preference. I'll make again.
  3. I followed the recipe exactly. It turned out lovely and made for a delicious snack with my coffee. It was surprisingly not very sweet but I appreciate that quality in this loaf. Thanks for the recipe.

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