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.

Ingredients

Scale

Yeast Mixture

1 tsp active dry yeast
2 TBSP sugar
1 ½ cups (275ml) lukewarm water

Dry Ingredients and Mix-ins

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)

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

Nutrition

Serving Size: 1 slice (about 70g)
Calories: 210 kcal
Sugar: 6 g
Sodium: 320 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 0 mg

Keywords: California prune bread, pecan bread, cardamom bread, yeast bread, homemade bread, fragrant bread, nut bread