2 c Whole wheat flour
1 ts Baking soda
1 ts Baking powder
1 ts Dried grated orange rind OR
1 tb Fresh grated orange rind
3/4 c Prune Butter *
3/4 c Orange juice
1/3 c Chopped pecans (optional)
Combine the flour, baking soda, baking powder, and orange peel, and
stir to mix well. Add the Prune Butter and orange juice, and stir
just until the dry ingredients are moistened. Fold in the pecans if
desired.
Coat an 8-x-4-inch loaf pan with non-stick cooking spray. SPread the
mixture evenly in the pan, and bake at 350F for about 40 minutes, or
just until a wooden toothpick inserted in the center of the loaf
comes out clean.
Remove the bread from the oven and let sit for 10 minutes. Invert the
loaf onto a wire rack, turn right side up, and cool before slicing and
serving.
Source: "Secrets of Fat-Free Baking" by Sandra Woodruff, RD.
* Prune Butter is another recipe in this book, and is meant to be used
as a substitute for all kinds of fat in baked goods. It is not
available commerically without added sweetener, but 1 c of it can be
made in a food processor with 8 oz pitted prunes and 6 tb water or
fruit juice (I used apple juice in the batch I made for this recipe).
The Chef's Comments:
"Last week, I made the Prune Butter, and decided to try it out with
one of the recipes in the book. This bread was good the first night,
but I wrapped it up and tried it again later in the week, and it was
terrible. It didn't have the stamina of other quickbreads, I guess."
~ Lisa
From: Lisa
Date: 09-08-96 (12:32)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627
