Name: California Prune Bread with Pecans and Cardamom Recipe
Prep time: 15 min
Cook time: PT-489350H35M15S
Total time: 13 h 10 min
Cuisine: American
Ingredients: 1 tsp active dry yeast; 2 TBSP sugar; 1 ½ cups (275ml) lukewarm water; 2 TBSP sugar; 2 tsp salt; ½ 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)

Jump to Recipe

If you’re searching for a bread that perfectly balances cozy, nostalgic flavors with a touch of elegance, then the California Prune Bread with Pecans and Cardamom is exactly what you need in your kitchen repertoire. This loaf combines the natural sweetness of California prunes with the warm, aromatic sparkle of cardamom and the satisfying crunch of toasted pecans, wrapped up in a tender crumb with a beautifully golden crust. It’s a loaf that feels like a comforting hug and makes every breakfast or snack feel just a little more special.

California Prune Bread with Pecans and Cardamom Recipe - Recipe Image

Ingredients You’ll Need

Creating this California Prune Bread with Pecans and Cardamom is straightforward, and it starts with simple yet thoughtfully chosen ingredients. Each one plays an essential role, whether bringing sweetness, texture, or that signature spicy warmth that cardamom is celebrated for.

1 tsp active dry yeast: The magic behind your bread’s rise and fluffy texture.
4 TBSP sugar (divided): Balances the tartness of prunes and feeds the yeast for a perfect rise.
2 tsp salt: Enhances all the flavors while controlling yeast activity for balanced dough.
½ TBSP ground cardamom: Adds a fragrant and unique spicy note that makes this bread unforgettable.
1 cup pitted California prunes (roughly chopped): Brings natural sweetness and moist fruitiness throughout.
1 cup pecans (roughly chopped): Introduces a crunchy texture and nutty earthiness that pairs beautifully with the prunes.
Zest of 1 lemon: Brightens the flavor profile with fresh citrus highlights.
3 ½ cups all-purpose flour (plus more for dusting): The base of your dough, providing structure and chew.

How to Make California Prune Bread with Pecans and Cardamom

Step 1: Activate the Yeast

Start by whisking together the active dry yeast and 2 tablespoons of sugar into 1 ½ cups of lukewarm water. This step is crucial — the yeast needs to wake up and get bubbly to give your bread that beautiful rise. Let it sit until it looks frothy and alive, signaling it’s ready to work its magic.

Step 2: Prepare the Fruit and Nut Mixture

In a separate bowl, combine the remaining 2 tablespoons of sugar, salt, ground cardamom, chopped California prunes, chopped pecans, and lemon zest. Gently mix everything together, making sure to break up any clusters of prunes so they coat evenly in the sugar and spices. This step ensures these flavorful mix-ins distribute beautifully throughout your bread.

Step 3: Mix the Dough and Proof

Now, using a flexible spatula or bench scraper, fold the flour into the yeasted water, mixing thoroughly and breaking up any lumps you encounter. Once the dough looks smooth and combined, fold in the prune, pecan, and cardamom mixture until everything is evenly spread. Cover the bowl with plastic wrap and let it rest at room temperature for 12 to 15 hours. You’ll know the dough is ready when it has doubled in size and is dimpled with bubbles, promising a light, airy loaf.

Step 4: Shape the Dough

Turn your dough out onto a generously floured surface. Dust the top as well, then gently shape the dough into a flat disc. Fold the edges in from four corners, one at a time, to start forming a round ball. Lightly dust again with flour and use your hands to tighten the boule shape. Cover with a towel and let it rest for another hour to develop a perfect springiness before baking.

Step 5: Bake the Bread

While your dough is resting, preheat your oven to 450 degrees Fahrenheit (230C). Place a medium-sized Dutch oven inside to heat for 30 minutes. When ready, carefully place your dough inside the hot Dutch oven, cover with the lid, and bake for 30 minutes to create a steamy environment for a crusty exterior. Then remove the lid and bake for an additional 10 to 15 minutes until the crust turns a deep golden brown and the loaf sounds hollow when tapped. Allow to cool on a wire rack for at least 15 minutes before slicing.

How to Serve California Prune Bread with Pecans and Cardamom

Garnishes

To enhance the charm of your California Prune Bread with Pecans and Cardamom, try spreading a pat of creamy butter or a drizzle of honey on a warm slice. A sprinkle of flaky sea salt on top can also amplify the contrast between sweet and savory and add a delightful crunch. For an extra touch of elegance, spread a thin layer of mascarpone cheese and top with sliced fresh figs or more chopped pecans.

Side Dishes

This bread shines on its own but pairs beautifully with mild cheeses like goat cheese or ricotta. For a heartier option, serve alongside a bowl of spiced butternut squash soup or a fresh arugula salad with citrus vinaigrette. Its fruity sweetness and warm cardamom notes bring out the best in vibrant, seasonal sides.

Creative Ways to Present

Turn your California Prune Bread with Pecans and Cardamom into a centerpiece by slicing it thick and toasting each piece, then layering with goat cheese and fresh herbs to create open-faced sandwiches. You can also dice the bread and toast the cubes for a unique spiced prune and nut crouton spectacular atop winter salads or roasted vegetables. For dessert, try it warmed with cinnamon butter and a scoop of vanilla ice cream.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your loaf tightly wrapped in plastic wrap or in an airtight container at room temperature. The bread should stay fresh for up to three days, during which the flavors deepen and the crust softens slightly for easier slicing.

Freezing

If you want to enjoy your California Prune Bread with Pecans and Cardamom at a later time, it freezes wonderfully. Wrap the whole loaf or individual slices in plastic wrap, then place in a zip-top freezer bag. Freeze for up to three months, making it effortless to enjoy a slice any time.

Reheating

To revive frozen or leftover bread, warm slices in a toaster or under a broiler for a few minutes. This will refresh the crust’s crunch and bring back the fragrant aroma of cardamom and nuts, making every bite feel freshly baked all over again.

FAQs

Can I substitute the pecans with another nut?

Absolutely! Walnuts or almonds work wonderfully if pecans are not your favorite or are unavailable. Just chop them roughly and toast lightly for that perfect crunch and flavor boost.

Do I have to use cardamom? What does it add?

Cardamom gives the bread its unique warm and floral aroma, setting it apart from typical fruit breads. If you must skip it, consider cinnamon or nutmeg, but cardamom really makes this recipe special.

Why does the dough need to rest for so long?

The long fermentation develops complex flavors and a wonderfully light, airy crumb. It also makes the dough easier to handle and improves the texture significantly.

Can I make this bread without a Dutch oven?

You can bake on a preheated baking stone or heavy baking sheet, but keep a pan of water in the oven to create steam. This helps develop the same crispy crust you’d get from a Dutch oven.

Are California prunes different from regular prunes?

Yes, California prunes are renowned for their high quality, moist texture, and deep sweetness, making them perfect for baking. They are simply dried plums grown in California, prized for their consistent flavor.

Final Thoughts

Baking the California Prune Bread with Pecans and Cardamom is like inviting warmth and comfort right into your kitchen. Every bite offers a delicious harmony of sweet fruit, crunchy nuts, and exotic spices that you won’t find in any ordinary loaf. I truly hope you take the leap and try this recipe because it promises to become a beloved classic in your home just as it is in mine.

California Prune Bread with Pecans and Cardamom Recipe

★★★★★

5.2 from 8 reviews

Author: lilan
Total Time: 13 hours 10 minutes
Yield: 1 loaf (approximately 10-12 slices) 1x
Diet: Vegetarian

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Description

This California Prune Bread with Pecans and Cardamom is a delightful and aromatic yeast bread featuring the natural sweetness of prunes, the crunch of toasted pecans, and the warm, fragrant spice of cardamom. Perfectly suited for breakfast or as a snack, this loaf combines rustic texture with a subtle citrus zest, creating a unique and flavorful homemade bread experience.

Instructions

Activate the yeast: In a large bowl, whisk the yeast and 2 tablespoons of sugar into 1 ½ cups of lukewarm water. Let it sit until the yeast begins to activate and form bubbles.
Prepare the flavor mix: In a separate bowl, combine the remaining 2 tablespoons sugar, salt, ground cardamom, roughly chopped prunes, pecans, and lemon zest. Gently mix to evenly coat the prunes and break up any clusters, ensuring an even distribution throughout the bread.
Combine ingredients and knead: Using a flexible spatula or bench scraper, fold the flour into the yeasted water mixture, breaking up any clumps and mixing until fully combined. Then fold in the prune, pecan, and spiced mixture until evenly distributed. Cover the bowl with plastic wrap and let the dough rise at room temperature for 12 to 15 hours until doubled in size and dotted with air bubbles.
Shape the dough: Scrape the dough onto a floured surface, dusting flour around. Gently stretch the dough from the edges to form a disc, then fold the dough from four corners into itself to create a rough ball. Dust lightly with flour and shape into a tighter ball by gently pulling the boule with your hands. Cover with a towel and let rest for 1 hour.
Preheat oven and Dutch oven: While the dough rests, preheat your oven to 450°F (230°C). Place a medium-sized Dutch oven inside the oven to heat for 30 minutes.
Bake the bread: Carefully transfer the risen dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for an additional 10 to 15 minutes until the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom.
Cool and serve: Remove the bread from the Dutch oven and cool on a wire rack for at least 15 minutes before slicing to allow the crumb to set.

Notes

Use room temperature lukewarm water to properly activate the yeast but avoid water that is too hot, which can kill the yeast.
Soaking the prunes slightly in warm water before chopping can enhance their softness, but is optional.
Be sure to preheat the Dutch oven thoroughly to get a crispy crust.
Storage: Keep the bread in an airtight container or bread bag at room temperature for up to 3 days or freeze for longer storage.
You can substitute pecans with walnuts or almonds for a different nutty flavor.

Prep Time: 15 minutes (plus 12-15 hours fermentation and 1 hour resting)
Cook Time: 40-45 minutes
Category: Bread
Method: Yeast Baking
Cuisine: American