| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Scottish |
Breads |
1 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
c |
Old-fashioned rolled oats |
| 1/2 |
c |
Sugar |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
|
Egg |
| 3 |
tb |
Oil or shortening, melted |
| 1/2 |
ts |
Vanilla extract |
| 1 |
c |
COCA-COLA |
| 1 |
c |
Prunes, very well drained |
|
|
And coarsely chopped * |
| 1/2 |
c |
Walnuts, chopped |
|
|
Prune halves (optional) |
INSTRUCTIONS
* you may substitute 1/2 cups of dried prunes. Lightly spoon the flour
into a measuring cup; level off.
In a large bowl, stir together the flour, rolled oats, sugar, baking
powder, baking soda, and salt.
In another bowl, beat with a fork, the egg, oil, and vanilla extract until
well blended. Add to the flour mixture. Add the Coca-Cola, prunes, and
nuts; blend thoroughly with a spoon. Turn into a well-greased, lightly
floured, 9x5x3-inch loaf pan. Garnish with prune halves, if desired.
Bake in a preheated, 350 degree F oven for about 1 hour or until a wooden
toothpick inserted in the center comes out cleans. Cool on a rack for 20
minutes before removing the bread from the pan. Store in foil overnight
before slicing. Makes 1 loaf.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
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