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Prune Honey Bread Recipe
|Prunes||2⁄3 Cup (10.67 tbs)|
|Self rising flour/1 cup all-purpose flour sifted with 1 teaspoon baking powder||1 Cup (16 tbs)|
|Ground cinnamon||2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Whole-wheat flour||1⁄2 Cup (8 tbs)|
|Butter/Soft margarine||6 Tablespoon|
|Honey||1⁄3 Cup (5.33 tbs)|
|Lemon rind||1 1⁄4 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Sour cream||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2384 Calories from Fat 1045
% Daily Value*
Total Fat 119 g182.7%
Saturated Fat 69.5 g347.6%
Trans Fat 0 g
Cholesterol 706.2 mg
Sodium 4015.8 mg167.3%
Total Carbohydrates 313 g104.2%
Dietary Fiber 22.3 g89.4%
Sugars 134.6 g
Protein 37 g75%
Vitamin A 93.5% Vitamin C 18.6%
Calcium 88.6% Iron 63.9%
*Based on a 2000 Calorie diet
The next day pitthe prunes and chop the flesh.
Grease a large 9 x 5 x 3-inch loaf pan thoroughly.
Sift together the flour, cinnamon, baking powder, baking soda and salt into a bowl and then stir in the wholewheat flour.
In another bowl, cream the butter or margarine with the honey and eggs then add the lemon rind and vanilla extract.
Reserving 3 tablespoons of the sifted dry ingredients, beat the remainder into the egg mixture with the sour cream or milk and mix to a soft consistency.
In another small bowl mix the chopped prunes with the reserved flour and then fold into the batter.
Pour the mixture into the prepared loaf pan.
Bake the bread in the center of a moderate oven (325°F) for about 55 minutes or until a fine skewer inserted into the center of the bread comes out clean.
Leave the bread to cool in the pan for about 10 minutes, then turn it out onto a cake rack and leave to cool completely.
Variation Dried apricots can be used in place of prunes.