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Prune Buttermilk Bread Recipe
|Chopped pitted prunes||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|Low fat buttermilk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2891 Calories from Fat 511
% Daily Value*
Total Fat 58 g88.6%
Saturated Fat 10 g49.9%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 2077.5 mg86.6%
Total Carbohydrates 559 g186.4%
Dietary Fiber 33.6 g134.5%
Sugars 253.3 g
Protein 48 g95.6%
Vitamin A 86.2% Vitamin C 8.6%
Calcium 74% Iron 94.3%
*Based on a 2000 Calorie diet
Bring to a boil over high heat; reduce heat and boil gently until prunes are plump (about 1 minute).
Drain well, reserving 1/2 cup liquid.
Set prunes and liquid aside separately.
In a medium-size bowl, stir together whole wheat flour, all-purpose flour, baking powder, and baking soda until well blended; set aside.
In a large bowl, beat margarine and sugar until well blended.
Beat in egg, then vanilla.
Stir in a third of the flour mixture; blend in buttermilk.
Stir in half the remaining flour mixture; blend in reserved 1/2 cup prune liquid.
Add remaining flour mixture; stir just until dry ingredients are evenly moistened.
Blend in prunes.
Divide batter between 2 greased 4 1/2- by 8-inch loaf pans.
Bake in a 350° oven until tops of loaves are well browned and edges pull away from pans (40 to 45 minutes).
Let cool in pans on a rack for 15 minutes.
Then invert pans and turn out loaves onto rack; let cool completely