Take a trip back to the ’ 80s with our sur­pris­ingly tasty Prune & Bran Bread.

Better Nutrition - - CONTENTS -

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

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