Prune Buttermilk Bread
|Chopped pitted prunes||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|Low fat buttermilk||1 Cup (16 tbs)|
n a small pan, combine prunes and water.
Bring to a boil over high heat; reduce heat and boil gently until prunes are plump (about 1 minute).
Drain well, reserving 1/2 cup liquid.
Set prunes and liquid aside separately.
In a medium-size bowl, stir together whole wheat flour, all-purpose flour, baking powder, and baking soda until well blended; set aside.
In a large bowl, beat margarine and sugar until well blended.
Beat in egg, then vanilla.
Stir in a third of the flour mixture; blend in buttermilk.
Stir in half the remaining flour mixture; blend in reserved 1/2 cup prune liquid.
Add remaining flour mixture; stir just until dry ingredients are evenly moistened.
Blend in prunes.
Divide batter between 2 greased 4 1/2- by 8-inch loaf pans.
Bake in a 350° oven until tops of loaves are well browned and edges pull away from pans (40 to 45 minutes).
Let cool in pans on a rack for 15 minutes.
Then invert pans and turn out loaves onto rack; let cool completely