Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 2000

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine prunes and port in a small saucepan; bring to a boil. Cover and remove from heat; let stand 30 minutes.

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  • Preheat oven to 350°.

  • 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.

  • 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.

Nutrition Facts

254 calories; calories from fat 21%; fat 5.9g; saturated fat 1.2g; mono fat 1.8g; poly fat 2.5g; protein 4.5g; carbohydrates 48g; fiber 3.1g; cholesterol 37mg; iron 2.1mg; sodium 222mg; calcium 100mg.
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