Prune and Orange Bread

INGREDIENTS

INSTRUCTIONS

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
Posted to MC-Recipe Digest V1 #712 by Lisa Clarke <lisa@gaf.com> on Aug 1,
97

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