This gently sweetened, dense and moist quick bread was a perfect vehicle for the cultured butter I made last week. Inspired by a recipe for Date and Walnut Bread found in Patricia Well’s book Vegetable Harvest, I used what was in my cupboard swapping  plump prunes for  the dates. Giving the prunes a  pre-soak in earthy Rishi pu erh-ginger tea and Vya sweet vermouth (with its prunish tones) boosted the flavor and moisture quotient. Swapping out the all-purpose flour for white whole wheat gives a healthy fiber boost to the toothsome loaf. Dark honey adds depth. Aside from oiling the pan, this loaf contains no additional fat which makes a slice primed to receive a shmear of fresh butter, fromage blanc or a soft, spreadable goat cheese.

Gearing up for a long Memorial weekend of friends and farms, cooking and cornhole, picnics, music, yoga, jubilance and hijinx. Wishing everyone a happy, safe and mostly delicious weekend!

Black Tea Prune and Walnut Bread

Yield:  One loaf

Walnut or neutral flavored oil for greasing pan

2 cups moist pitted prunes, halved

1 cup walnut halves, crumbled into coarse pieces

3/4 cup hot double strength brewed black flavorful tea

1/4 cup best-quality sweet vermouth or port

1/2 cup dark honey

2 large eggs lightly beaten

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

Pinch ground cloves

1 3/4 cups white whole wheat flour

Preheat oven to 375. Grease and 8 x 4 non-stick loaf pan with the oil.

Place the prunes in a bowl, pour over the hot tea and vermouth and let soak while readying the remaining ingredients.

Strain the soaking liquid from the prunes into a large bowl. Add the honey and whisk to combine well. Add the prunes, walnuts, baking soda, salt and pinch cloves; stir to blend. Add the eggs and vanilla and stir to combine. Slowly add in the flour stirring to thoroughly combine.

Pour batter into the greased pan, smoothing the top. Place on center rack of oven and bake 45-50 minutes, or until toothpick inserted in the center comes out with a few clinging crumbs – err on the side of under rather than over baking.

Remove pan from oven and let cool on rack 5 minutes. Turn out loaf onto rack and allow to cool completely before slicing. Stores well wrapped room temperature 3-5 days.