Whole Wheat Prune & Orange Bread
Whole Wheat Prune and Orange Bread recipe
Yield
12 servingsPrep
15 minCook
40 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
|
|
| 1 | tablespoon |
orange zest
freshly grated |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| ¾ | cup |
orange juice
|
|
| ⅓ | cup |
pecans
chopped |
|
| ¾ | cup |
prune butter
or pureed prunes |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
|
|
| 15 | ml |
orange zest
freshly grated |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 177 | ml |
orange juice
|
|
| 79 | ml |
pecans
chopped |
|
| 177 | ml |
prune butter
or pureed prunes |
* |
Directions
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 350℉ (180℃) F 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.
