Bite My Kitchen by Gordana

Prune, Walnut & Chocolate Loaf

15 minutes

easy

8 slices

A scrumptious Prune, Walnut & Chocolate Loaf. This recipe is for one of those bread loafs that you make as a treat, just because well, you know, you are craving a comforting, warm and delicious, sweet bread loaf. Made with buckwheat flour, pitted prunes, walnuts, chunks of melted chocolate and other bits, this comforting loaf is perfect for those colder days. It is a wholesome, one-bowl recipe. With bits of melted chocolate, sweetness from the prunes, and nutty flavour, this is a delicious bread to bite into.

Prune, Walnut & Chocolate Loaf - slices

About the loaf

Let’s just say sweet bread loafs are not a food I have “traditionally” grown up with. But those who know me will know that I love to dwell into other baking cultures or to try new things. This Prune, Walnut & Chocolate Loaf cake is my way of creating a completely new, cozy recipe with simple ingredients left over in my pantry and fridge. I like to think it worked out well because it’s made with my favourite combination of chocolate and walnuts. The pitted prunes are added throughout for extra sweetness.

In a way, this is my way of adding a tasty but wholesome loaf to the world of internet recipes. This loaf is perfectly sweet, nutty, indulgent and in a lot of ways a wholesome slice of sweet bread. Add this bread loaf to your next morning breakfast or an afternoon snack. Just don’t forget that warm cup of tea or hot cocoa to complete the comforting slice of this loaf.

Prune, Walnut & Chocolate Loaf

Making the loaf

Begin making the Prune, Walnut & Chocolate Loaf by preparing the chopped ingredients. On a chopping board, slice each prune in half and set aside. Then, chop the walnuts into rough pieces and set aside. Lastly, chop the dark chocolate into pieces and set aside. You will throw these into the batter at the end. Reserve a few chopped ingredients for the topping.

Then, in a mixing bowl, add all the dry ingredients – buckwheat flour, baking powder, sea salt, cinnamon, nutmeg, and the brown sugar. Give this all a quick mix so that it is all combined.

The next step is to add the wet ingredients. Add in the Greek yogurt (vanilla flavour), honey, one whole egg and the melted, unsalted butter. If you are working with a stand mixer, mix the entire batter with a paddle attachment on medium speed for 2 – 3 minutes. The mixture should transform into a smooth and well combined batter. The batter should not look like stiff bread dough, but a slightly runny and smooth batter.

To finish – fold in the prunes, walnuts and chocolate bits using a spatula or mix on low, gentle speed using the paddle attachment for 30 seconds. Pour the batter into a prepared loaf tin and bake in the oven between 45 – 50 minutes.

A delicious result

Each bite of this loaf is filled with a little surprise. Whether it is the sweetness of the prunes, the nutty flavour of the walnuts or even the melted, oozing chocolate. It is all so delightful! The buckwheat flour makes this delicious loaf even healthier? Who knows, but all I know is that it tastes so good! This loaf is best eaten warm, so serve it fresh from the oven, but do wait at least 10 minutes for it to cool before biting into it. Smear with some butter or jam and pour a warm drink on the side and you will get the perfect warming treat!

Looking for more recipes?

Just in case you need a little bit more inspiration, here are some recipes to try:

Serbian Cheese Uštipci

Lenja Pita / Lazy Apple Pie

Walnut & Chocolate Squares

The process of making this Prune, Walnut & Chocolate Loaf is so relaxing with the most delicious outcome. I hope that you enjoy this recipe and if you do, feel free leave a comment below. If you have a moment, please leave this recipe a rating. I would love to hear what you think, and if you make them, you can tag me over on Instagram.

Reviews

Ingredients:

Adjust Servings
Chopped Ingredients
150g pitted prunes, each sliced in half
100g walnuts, chopped
100g 70% dark chocolate, chopped into pieces
Dry Ingredients
300g buckwheat flour
1tsp baking powder
5g sea salt
1tsp cinnamon
1/2tsp nutmeg
100g brown sugar
Wet Ingredients
300g Greek yogurt (vanilla flavour)
40g liquid honey
1whole egg
100g unsalted butter, melted

Directions

1.
prepare the chopped ingredients
Preheat the oven to 180 °C and prepare a loaf pan for baking by greasing the pan with some butter and then placing baking paper in the pan. The butter will help any edges of the baking paper stick to the pan nicely. Begin by preparing the chopped ingredients and setting them on a side. On a chopping board, slice each prune in half and set aside. Then, chop the walnuts into rough pieces and set aside. Lastly, chop the dark chocolate into pieces and set aside. You will throw these into the batter at the end.
Reserve a few chopped prunes, a few walnut and chocolate pieces in a separate bowl. These will be used to sink into the finished loaf, prior to baking.
Mark as complete
2.
the dry ingredients
In a mixing bowl, add the buckwheat flour, baking powder, sea salt, cinnamon, nutmeg and the brown sugar. Give the dry ingredients a quick mix until combined.
Mark as complete
3.
the wet ingredients
To the bowl with the dry ingredients, add the Greek yogurt (vanilla flavour), honey, one whole egg and the melted ,unsalted butter. With a stand mixer or hand mixer, mix the entire batter with a paddle attachment on medium speed for 2 - 3 minutes. The mixture should transform into a smooth and well combined batter.
The batter should not look like a stiff bread dough, but a slightly runny and smooth batter.
Mark as complete
4.
add the chopped ingredients
Fold in the prunes, walnuts and chocolate bits using a spatula or mix on low, gentle speed using the paddle attachment.
Mark as complete
5.
bake
Pour the batter into a prepared loaf tin and sprinkle the reserved prunes, walnuts and chocolate on top.
Bake in the oven between 45 - 50 minutes. The loaf should turn a golden brown colour and a sharp knife should come out clean (unless you have sunk the knife into melted chocolate).
Mark as complete
Notes
This loaf will keep (covered) for 3-5 days.
The loaf can also be refrigerated (covered). However it may slightly firm up.
If the bread is getting too dark on top before the center is finished cooking, cover with foil and continue baking.

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