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Whole Wheat Prune Bread Recipe
|Whole wheat flour||1 1⁄2 Cup (24 tbs), unsifted|
|All purpose flour||1⁄2 Cup (8 tbs), unsifted|
|Baking powder||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Pitted prunes||12 Ounce, chopped (1 Package, Moist Pack)|
|Chopped walnuts||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 3844 Calories from Fat 1457
% Daily Value*
Total Fat 164 g252%
Saturated Fat 39.6 g198.2%
Trans Fat 0 g
Cholesterol 332.4 mg
Sodium 3668.2 mg152.8%
Total Carbohydrates 536 g178.5%
Dietary Fiber 61.7 g247%
Sugars 237.9 g
Protein 83 g166.9%
Vitamin A 93.5% Vitamin C 12.2%
Calcium 70% Iron 115.5%
*Based on a 2000 Calorie diet
In a separate bowl, beat together butter and brown sugar until creamy, then beat in egg.
Alternately add flour mixture and buttermilk to creamed mixture.
With last addition of flour mixture, add prunes and nuts, stirring until blended.
Spoon into a well-greased 9 by 5-inch loaf pan.
Bake in a 350° oven for about 1 hour and 10 minutes or until bread begins to pull away from sides of pan and a wooden skewer inserted in center comes out clean.
Let cool in pan for 10 minutes; then turn out onto a rack to cool completely.
Wrap and store in refrigerator for 1 day before slicing.