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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
  Salt 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.

Recipe Summary

Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3303 Calories from Fat 929

% Daily Value*

Total Fat 102 g156.6%

Saturated Fat 6.9 g34.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2179.2 mg90.8%

Total Carbohydrates 494 g164.8%

Dietary Fiber 75.6 g302.2%

Sugars 215.2 g

Protein 124 g248.8%

Vitamin A 21.4% Vitamin C 25.5%

Calcium 62.1% Iron 173.2%

*Based on a 2000 Calorie diet

Low Fat Prune Pecan Bread Recipe