Low Fat Prune Pecan Bread
|Prune/Prepared prune butter||3⁄4 Cup (12 tbs)|
|Prune juice||3⁄4 Cup (12 tbs)|
|Grated orange peel||2 Teaspoon|
|Toasted wheat germ||1 Cup (16 tbs)|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Egg whites||2 Large|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
Preheat oven to 350 degrees F.
Coat an 8 1/2x4 1/2 inch loaf pan with vegetable cooking spray; set aside.In saucepan mix prune puree or butter; juice and peel; bring just to boiling.
Remove from heat; set aside.
In lg.bowl combine wheat germ, flours, sugar, baking powder, baking soda and salt; stir to blend thoroughly.
Add remaining ingredients; mix completely.
Spread batter in prepared pan; bake about 50 minutes until pick inserted into center comes out clean.
Cool in pan 10 minutes.
Turn onto rack to cool completely.