|Total Time||1 day|
If you like quick breads — banana, cranberry, zucchini — you’ll probably like this one. The prunes, marinated overnight in Madeira, add a lovely scent and taste to the bread. I’ve adapted this from one of my favorite books, Beard on Bread, adding whole-wheat pastry flour, orange zest, and walnuts to good effect. This makes a nice breakfast or snack, with or without a smear of butter.
|1||cup pitted prunes|
|1||cup all-purpose flour|
|1||cup whole-wheat pastry flour|
|3||tsp. baking powder|
|~||Zest of 1 orange|
|1||cup walnuts, toasted and coarsely chopped|
This content is from the Culinate Kitchen collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better