Harvest Quick Bread Recipe
This recipe for Harvest Quick Bread comes as a boon for a special person like me and may also prove to be good for you. This Harvest Quick Bread as a Snack is a winner! It is the one Low Fat dish that most of the nutritionists swear by. If you love this Harvest Quick Bread recipe, do share it with your friends.
Ingredients
1/2 cup pitted prunes
2 cups unbleached all-purpose flour
2 tablespoons water
1/2 cup sugar
1 cup fresh or frozen cranberries, chopped
1/2 cup brown sugar, firmly packed
1 teaspoon baking powder
1 cup grated apple
1/2 teaspoon baking soda
1/2 cup apple juice
1/2 teaspoon ground cinnamon
1 tablespoon grated lemon peel
1/2 teaspoon ground nutmeg
2 egg whites, lightly beaten
Directions
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.
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.
