Home Recipes California Prune Bread with Pecans and Cardamom

California Prune Bread with Pecans and Cardamom

Sorry, sourdough. This California Prune Bread is where it’s at. Subtly sweet, this lovely loaf works equally well for breakfast or dessert. Don’t let the resting time scare you off. We promise it’s well worth the wait.

Recipe by James Collier

Featuring California Prunes

Ingredients

1 tsp	active dry yeast
4 tbsp	sugar, divided
2 tsp	salt
1/2 tbsp	ground cardamom
1 cup	pitted California prunes, roughly chopped
1 cup	pecans, roughly chopped
	Zest of 1 lemon
3 ½ cups	all-purpose flour, plus more for dusting

Step 1
In a large bowl, whisk the yeast and 2 tbsp of the sugar into 1 ½ cups of lukewarm water.
Step 2
In a separate bowl, combine the remaining 2 tbsp sugar, salt, cardamom, prunes, pecans, and lemon zest, and gently mix, breaking up any clusters of prunes so that they’re coated—this will help ensure they’re spread evenly throughout the loaf.
Step 3
Using a flexible spatula or bench scraper, fold the flour into the yeasted water, mixing thoroughly and breaking up any clumps. Once combined, fold in the prune, pecan, and cardamom mixture, until evenly distributed. Cover the bowl with plastic wrap and let sit at room temperature for 12-15 hours, until the dough has doubled in size and is dotted with air bubbles. Scrape the dough onto a floured counter or smooth surface, dust with flour all around, and gently spread from the edges to form a disc. Then, lift from four corners, one at a time, folding the dough into itself to form a roughly shaped ball. Lightly dust with a little more flour, then use your hands to pull the boule into a tighter ball. Cover with a towel and let rest for another hour.
Step 4
While the dough rests, preheat the oven to 230°C, then warm a 4-5.5 quart Dutch inside for 30 minutes. Bake the bread, covered, for 30 minutes, then remove the lid and continue baking for another 10-15 minutes, until the top is a dark golden brown—the loaf will feel a little dense but should sound hollow when thumped on the bottom. Cool on a wire rack for at least 15 minutes before slicing.

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Breakfast, Fruits & Vegetables, Gluten-free, Vegetarian or Vegan

California Prune Bread with Pecans and Cardamom

Ingredients

Step 1

Step 2

Step 3

Step 4

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