Dried Plum-and-Port Bread
2 cups chopped pitted prunes (dried plums)
1 3/4 cups port or other sweet red wine
1 1/2 cups all-purpose flour
1/2 cup whole-wheat or all-purpose flour
3/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup plain low-fat yogurt $
2 teaspoons grated lemon rind $
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 tablespoon turbinado sugar or granulated sugar
Combine prunes and port in a small saucepan; bring to a boil. Cover and remove from heat; let stand 30 minutes.
Preheat oven to 350°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 5 ingredients (all-purpose flour through cinnamon) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Drain prunes in a colander over a bowl, reserving liquid. (prunes will be mushy) Combine reserved liquid, oil, and next 4 ingredients (oil through eggs); stir well with a whisk. Stir in prunes. Add to flour mixture, stirring just until moist.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with turbinado sugar. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.
Recipe from Cooking Light NOVEMBER 2000