How To make Prune and Orange Bread

2 c Whole wheat flour 1 tb Fresh grated orange rind
1 ts Baking soda 3/4 c Prune Butter *
1 ts Baking powder 3/4 c Orange juice
1 ts Dried grated orange rind OR 1/3 c Chopped pecans (optional)
Combine the flour, baking soda, baking powder, and orange peel, and stir to mix well. Add the Prune Butter and orange juice, and stir just until the dry ingredients are moistened. Fold in the pecans if desired. Coat an 8-x-4-inch loaf pan with non-stick cooking spray. SPread the mixture evenly in the pan, and bake at 350F for about 40 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Remove the bread from the oven and let sit for 10 minutes. Invert the loaf onto a wire rack, turn right side up, and cool before slicing and serving. NUtrITIONAL FACTS (per slice) Calories: 82, Fat: 0.3g, Protein: 2.4g, Cholesterol: 0mg, Sodium: 73mg, Fiber: 3g, Calcium: 15mg, Potassium: 162mg, Iron: 0.9mg.
Source: "Secrets of Fat-Free Baking" by Sandra Woodruff, RD. * Prune Butter is another recipe in this book, and is meant to be used as a substitute for all kinds of fat in baked goods. It is not available commerically without added sweetener, but 1 c of it can be made in a food processor with 8 oz pitted prunes and 6 tb water or fruit juice (I used apple juice in the batch I made for this recipe). The Chef's Comments: "Last week, I made the Prune Butter, and decided to try it out with one of the recipes in the book. This bread was good the first night, but I wrapped it up and tried it again later in the week, and it was terrible. It didn't have the stamina of other quickbreads, I guess." ~ Lisa From: Lisa Date: 09-08-96 (12:32) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627 -----