Combine prunes and port in a small saucepan; bring to a boil. Cover and remove from heat; let stand 30 minutes.
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.
Wow! Very moist, flavorful bread.The port really gives this a wonderful flavor. The only change I made was to change the flours- 1c whole wheat, 1/2c white and 1/2c ground flaxseed to double the health factor.