Ingredients
1 1/2 cups sugar
1 cup vegetable oil (such as Wesson)
2 eggs, beaten
1 cup buttermilk
1 teaspoon salt
1/2 cup chopped nuts (optional)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
2 cups all-purpose flour
1 cup cooked prunes, chopped
Method
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
In a large bowl, whisk together the sugar and oil until blended. Add the beaten eggs and mix until combined. Stir in the buttermilk and salt.
In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and allspice. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Fold in the chopped prunes and nuts, taking care not to overmix.
Pour the batter into the prepared pan and smooth the top. Bake at 350°F (175°C) for about 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from the oven and let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Store the cooled bread in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. Reheat slices briefly before serving if desired.