Makes 1 loaf
Sift together the dry ingredients. Add orange rind, chopped almonds and chopped prunes and mix well.
Beat the egg to a froth and add with the prune and orange juices to the dry mixture. Beat until well blended. Add the butter and mix well.
Spoon the batter into a greased, lightly floured baking pan (9×5×3). Thump the pan a little on a flat surface to expel any air bubbles which may have formed within. (This is a very old Danish custom; almost all Danish grandmothers gave their filled bread pans a careful thump before the pans went into the oven.)
Bake 1 hour in a preheated 350° oven. Remove and let cool. A thin glaze with ground almonds sprinkled on top may be used to decorate this bread.