Spiced prune buttermilk loaf

Yummy Spiced prune buttermilk loaf Recipe

A light and spicy slice topped with a cinnamon sugar crumble – enjoy with a cup of tea and your favourite magazine.
Spiced prune buttermilk loaf
Prep Time : 1:00 | Cook Time : 1:00 | Total Time : 2:00 | Serving : 8 person.


  • 3/4 cup (150g) pitted prunes, finely chopped

  • 1 cup buttermilk

  • 125g butter, softened

  • 3/4 cup caster sugar

  • 1 teaspoon vanilla extract

  • 2 eggs, at room temperature

  • 2 cups self-raising flour

  • pinch salt

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1 teaspoon allspice

  • whipped thickened cream, to serve

Crumble topping

  • 1/3 cup plain flour

  • 1/3 cup brown sugar

  • 1/2 teaspoon ground cinnamon

  • 50g butter, chopped


  • Step 1

    Combine prunes and 1/2 cup buttermilk in a bowl. Set aside for 1 hour to soak.

  • Step 2

    Make crumble topping: Combine flour, brown sugar, cinnamon and butter in a food processor. Process until mixture resembles coarse breadcrumbs.

  • Step 3

    Preheat oven to 180°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.

  • Step 4

    Using electric beaters, cream butter, caster sugar and vanilla in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.

  • Step 5

    Sift flour, salt, cinnamon, nutmeg and allspice over butter mixture. Using a large metal spoon, fold in flour mixture, remaining 1/2 cup buttermilk and prune mixture, 1 at a time. Spoon into prepared pan. Sprinkle crumble over loaf. Bake for 55 to 60 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Serve with cream.

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