Prune Bread
Yield
6 servingsPrep
5 minCook
60 minReady
185 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
prunes
dried |
|
| ¾ | cup |
water
boiling |
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
prunes
dried |
|
| 177 | ml |
water
boiling |
|
| 414 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Soak prunes in cold water 2 hours; drain.
Pit prunes; chop.
Add boiling water; let stand 5 minutes.
Sift to-gether flour, sugar, salt and soda.
Add prune mixture.
Beat egg and add.
Add salad oil or melted crisco.
Pour into greased loaf pan and bake in 325℉ (160℃) oven 1 hour.
Remove from pan and cool on rack.
