Prune Cinnamon Swirl Bread with Cinnamon Icing

Warm and lightly spiced, there’s something nostalgic and a little bit magical about cinnamon swirl bread. We’ve tucked sweet, jammy pockets inside this loaf, with a drizzle of icing on top—the ultimate dessert or coffee companion.

Prep Time 25 Minutes

Cook Time 1 Hour 30 Minutes

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.

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