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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 79
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 109.6mg
Potassium: 51.9mg
Carbohydrates: 13.7g
Fiber: <1g
Sugar: 1.2g
Protein: 1.9g