ingredients
makes 16 slices
1 cup All purpose flour
1/2 cup plain whole wheat flour
1/2 level teaspoon bicarbonate of soda
1/2 level teaspoon ground cinnamon
1/2 level teaspoon freshly grated nutmeg or ground nutmeg
1 egg, medium
1/3 cup soft dark brown sugar
7/8 cup buttermilk, or 7/8 cup low-fat natural yoghurt
1 tablespoon corn oil
2/3 cup ready-to-use stoned prunes, roughly chopped or snipped with kitchen scissors
method
OVEN: Preheat to 190°C (375°F)
1. Line a loaf tin 10 x 5 inch with nonstick baking paper.
2. Sift the flours, bicarbonate of soda, cinnamon and nutmeg into a mixing bowl and tip in the bran remaining in the sieve.
3. Beat the egg and sugar in a bowl with a fork, then mix in the buttermilk or yoghurt and the oil. Stir the mixture into the flour to make a smooth, thick batter. Stir in the prunes.
4. Pour the batter into the loaf tin and cook in the heated oven for 40 minutes, or until a skewer pushed into the centre of the bread comes out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack, and leave until cold before storing in an airtight tin.
