Prune Pecan Bread
SERVES: 12 COOK TIME: 45 minutes TOTAL TIME: 1 hour
3⁄4 cup Simon Fischer Lekvar Prune Butter
3⁄4 cup prune juice
2 teaspoon grated orange peel
1 cup toasted wheat germ
3⁄4 cup whole-wheat flour
1⁄2 cup all-purpose flour
2⁄3 cup brown sugar, firmly packed
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
2 large egg whites
1⁄2 cup chopped pecans
To bake this prune pecan bread recipe, reheat oven to 350°. Coat an 8-1/2 x 4-1/2-inch loaf pan with vegetable cooking spray. and set aside.
In saucepan, mix lekvar, prune juice and peel; bring just to boiling. Remove from heat and set aside.
In large bowl, combine wheat germ, flours, sugar, baking powder, baking soda and salt; stir to blend thoroughly. Add remaining ingredients and mix completely.
Spread batter in prepared pan and bake about 50 minutes or until cake tester inserted in center comes out clean.
Cool bread in pan on wire rack 10 minutes. Turn onto rack to cool completely.
Calories 103, Fat 2g, Cal from Fat 20%, Carb. 20g, Chol. 0mg, Sodium 86mg, Fiber 2g
For comparison, a traditional prune bread contains: Calories 141, Fat 9g, Cal from Fat 57%, Carb. 3g, Chol. 9mg, Sodium 83mg, Fiber 1.4g