Dried Plum-and-Port Bread

Becky Luigart-Stayner

Yield: 12 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 21%
  • Fat: 5.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 2.5g
  • Protein: 4.5g
  • Carbohydrate: 48g
  • Fiber: 3.1g
  • Cholesterol: 37mg
  • Iron: 2.1mg
  • Sodium: 222mg
  • Calcium: 100mg

Ingredients

  • 2 cups chopped pitted prunes (dried plums)
  • 1 3/4 cups port or other sweet red wine
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat or all-purpose flour
  • 3/4 cup packed brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup vegetable oil
  • 1/4 cup plain low-fat yogurt
  • 2 teaspoons grated lemon rind
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • Cooking spray
  • 1 tablespoon turbinado sugar or granulated sugar

Preparation

  1. Combine prunes and port in a small saucepan; bring to a boil. Cover and remove from heat; let stand 30 minutes.
  2. Preheat oven to 350°.
  3. Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 5 ingredients (all-purpose flour through cinnamon) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Drain prunes in a colander over a bowl, reserving liquid. Combine reserved liquid, oil, and next 4 ingredients (oil through eggs); stir well with a whisk. Stir in prunes. Add to flour mixture, stirring just until moist.
  4. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with turbinado sugar. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.
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