Orange Prune Sour Cream Loaf Orange Prune Sour Cream Loaf

Author: Canadian Living

Nice enough to serve for dessert with fruit or to have with a cup of tea or coffee, this delicious loaf is quick and easy to make

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: May 2002




In bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. In separate bowl, stir together flour, baking powder, baking soda and salt ; remove about 2/3 cup (150 mL) and toss with prunes and orange rind. Set aside.

Alternately mix remaining flour mixture and sour cream into butter mixture, starting with flour mixture and making 2 additions of each. Sprinkle with prune mixture; stir just until blended.

Grease 9- x 5-inch (2 L) loaf pan; line bottom with waxed paper. Spread batter in pan; bake in centre of 350°F (180°C) oven for 55 to 60 minutes or until tester inserted in centre comes out clean. Let cool on rack for 10 minutes; remove pan and peel off paper.

Glaze: Dissolve sugar in juice; brush over loaf. Let cool. (Make-ahead: Wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Nutritional facts Per slice: about

  • Sodium 198 mg
  • Protein 3 g
  • Calories 205.0
  • Total fat 9 g
  • Cholesterol 44 mg
  • Saturated fat 5 g
  • Total carbohydrate 30 g


  • Iron 6.0
  • Folate 10.0
  • Calcium 3.0
  • Vitamin A 8.0
  • Vitamin C 3.0
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Orange Prune Sour Cream Loaf