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Prune Buttermilk Bread

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  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)
  Egg 1
  Vanilla 2 Teaspoon
  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

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2891 Calories from Fat 511

% Daily Value*

Total Fat 58 g88.6%

Saturated Fat 10 g49.9%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 2077.5 mg86.6%

Total Carbohydrates 559 g186.4%

Dietary Fiber 33.6 g134.5%

Sugars 253.3 g

Protein 48 g95.6%

Vitamin A 86.2% Vitamin C 8.6%

Calcium 74% Iron 94.3%

*Based on a 2000 Calorie diet

Prune Buttermilk Bread Recipe