Low Fat Prune-Honey Quickbread
A tasty bread that is great served plain or toasted and served with jam.
Yield
1 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pk |
liquid egg substitute
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | cup |
prunes
pitted, cut up |
*
|
| 1 | cup |
water
boiling |
|
| ½ | cup |
honey
|
|
| 1 ¼ | cup |
all-purpose flour
|
|
| ⅔ | cups |
sugar
|
|
| ¾ | cups |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | pk |
liquid egg substitute
|
* |
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
baking soda
|
|
| 118 | ml |
prunes
pitted, cut up |
*
|
| 237 | ml |
water
boiling |
|
| 118 | ml |
honey
|
|
| 296 | ml |
all-purpose flour
|
|
| 158 | ml |
sugar
|
|
| 177 | ml |
walnuts
chopped |
|
Directions
Preheat oven to 325℉ (160℃). Oil and flour one glass loaf pan. Combine egg substitute with vanilla. To prunes, add boiling water and baking soda and let sit 20 minutes, then add honey. Combine this with vanilla mixture. Sift flour and sugar together and stir it into prune mixture along with nuts, just unitl mixed. Do not overmix.
Pour into loaf pan and bake 40 minutes to 1 hour or until clean knife test. Cool before slicing. This loaf tastes better the next day.
