Whole Wheat Prune Bread
|Whole wheat flour||1 1⁄2 Cup (24 tbs), unsifted|
|All purpose flour||1⁄2 Cup (8 tbs), unsifted|
|Baking powder||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Pitted prunes||12 Ounce, chopped (1 Package, Moist Pack)|
|Chopped walnuts||2⁄3 Cup (10.67 tbs)|
Stir together whole wheat and all-purpose flours, salt, soda, baking powder, and cinnamon until thoroughly blended; set aside.
In a separate bowl, beat together butter and brown sugar until creamy, then beat in egg.
Alternately add flour mixture and buttermilk to creamed mixture.
With last addition of flour mixture, add prunes and nuts, stirring until blended.
Spoon into a well-greased 9 by 5-inch loaf pan.
Bake in a 350° oven for about 1 hour and 10 minutes or until bread begins to pull away from sides of pan and a wooden skewer inserted in center comes out clean.
Let cool in pan for 10 minutes; then turn out onto a rack to cool completely.
Wrap and store in refrigerator for 1 day before slicing.