Prune Cinnamon Swirl Bread with Cinnamon Icing

Prep Time25 minutes

Cook Time1 hour and 30 minutes, plus time for bread to cool

Makes one 8 x 4 inch loaf

Prune Cinnamon Jam

1 cup chopped Sunsweet® Amaz!n Prunes

1/4 cup sugar

Juice and zest of 1 lemon

2 Tbsp water

1 tsp cinnamon

1/2 tsp salt

½ tsp vanilla extract

Bread

1 1/2 cups flour

3/4 cup sugar

2 tsp baking powder

1/2 tsp salt

3/4 cup plain yogurt

2 eggs, large

6 Tbsp butter, unsalted, melted

1/2 tsp vanilla extract

Cinnamon Icing

3/4 cup powdered sugar, or more as needed

1/4 tsp vanilla extract

1/8 tsp cinnamon

1 Tbsp milk, or more as needed

Preheat oven to 375°F and grease an 8 x 4 inch loaf pan.

Prune Cinnamon Jam: Mix prunes, sugar, lemon zest and juice, water, cinnamon, and salt in a small saucepan over medium heat. Bring to a boil, reduce to a simmer, and cook, mashing prunes, until thick and jammy, about 2 minutes. Remove from the heat and stir in vanilla.

Bread: Mix flour, sugar, baking powder, and salt. In another bowl, mix yogurt, eggs, butter, and vanilla. Add flour mixture to yogurt mixture. Spoon 1/2 batter to prepared pan. Spoon 1/2 prune jam on top. Use a knife to swirl jam lightly into batter. Repeat with remaining batter and jam. Bake 30 minutes. Cover loosely with foil and bake until a tester comes out clean, about 30 minutes. Cool in the pan 10 minutes, then place to a wire rack to cool completely.

Cinnamon Icing: Mix sugar, vanilla, and cinnamon. Mix in milk. Add more sugar or milk, if needed, to reach a thick but drizzly consistency. Drizzle icing over bread.