Take a trip back to the ’ 80s with our surprisingly tasty Prune & Bran Bread.
Makes 1 Loaf ( about 16 slices)
Don’t be put off by the title— this fiber- rich recipe tastes more like a bran muffin than a bread. It comes from a 1985 issue of Better Nutrition. Honey and applesauce give it just the right hint of sweetness. Try it warmed with butter and honey or jam on top. 1 ¾ cups sifted unbleached, whole- grain flour 2 ½ tsp. double- acting baking powder ¼ cup honey 1 egg, well- beaten ½ cup milk ¼ cup applesauce ¼ cup vegetable oil 1 cup chopped, cooked, pitted prunes 1 cup bran 1. Preheat oven to 350¡ F. Sift flour with baking powder. Combine honey, egg, milk, and applesauce, and add to flour mixture. Add vegetable oil, mixing to dampen flour. Fold in prunes and bran.
2. Spread dough in greased 8x4- inch loaf pan. Bake about 60 minutes, or until cake tester inserted in center comes out dry. Cool in pan 10 minutes, remove from pan, and cool thoroughly before wrapping in wax paper. Per Serving: 140 cal; 4g prot; 4.5g total fat ( 0.5g sat fat); 24g carb; 10mg chol; 85mg sod; 2g fiber; 9g sugar