Preheat oven to 350 degrees.
Use a nonstick 9-by-5-inch loaf pan or line a loaf pan with a baking pan liner or lightly spray with vegetable cooking spray.
Place prunes and water in a food processor or blender and puree.
Mix together prune puree, cranberries, apples, apple juice, lemon peel, and egg whites in a bowl.
Combine flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl.
Stir the wet ingredients into the dry ingredients until just moistened.
Transfer to loaf pan.
Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool in the pan for 10 minutes.
Remove and finish cooling on a wire rack.
Slice into 12 slices.
Note: You can substitute 1/3 cup commercially prepared baby food pureed prunes or prune butter (found in jam and jelly or baking section of your supermarket) for the prune puree.