Low-Fat Prune Bread
A moist, flavorful low-fat prune bread with hints of orange and toasted wheat germ, perfect for breakfast or snack for health-conscious or fiber-loving eaters.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a loaf pan and dust with flour.
- In a saucepan, mix prune puree, prune juice, and grated orange peel.
- Bring just to boiling and remove from heat.
- In a large bowl, combine toasted wheat germ, whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and salt, then blend.
- Add the prune mixture to the dry ingredients.
- Fold in egg whites.
- Add chopped pecans and spread the batter in the prepared loaf pan.
- Bake for about 50 minutes.
- Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
Tips & Substitutions
For a lighter version, consider substituting half of the brown sugar with a natural sweetener like honey or agave syrup. If you prefer, you can use almond flour instead of all-purpose flour for a gluten-free option. When mixing the batter, be careful not to overmix to ensure a light texture. Adding a pinch of nutmeg can enhance the flavor profile significantly.
Serving Suggestions
This low-fat prune bread is delicious on its own but can be served with a dollop of Greek yogurt or a drizzle of honey for added richness. It pairs beautifully with a hot cup of tea or coffee for breakfast or as an afternoon snack. For a more festive touch, consider serving it alongside French-Vanilla Homemade Ice Cream for a delightful dessert experience.
Storage & Reheating
Store leftover prune bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to three months. To reheat, simply thaw and warm slices in a toaster or oven until heated through, ensuring you maintain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Prune Bread contains roughly 266 calories, with 11g protein, 38g carbohydrates, and 9g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 651mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh prunes instead of prune puree?
Yes, you can use fresh prunes! Simply pit and blend them until smooth to create your own puree. Adjust the liquid in the recipe as needed, since fresh prunes contain more moisture than store-bought puree.
How can I make this recipe vegan?
To make the prune bread vegan, replace the egg whites with a flaxseed egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and then incorporate it into your batter as you would with egg whites.
What can I add for extra flavor?
To enhance the flavor of your prune bread, consider adding spices such as cinnamon or ginger. You can also mix in some dried fruits or chocolate chips for a twist. Just ensure that if you're adding extra ingredients, you maintain the overall balance of wet and dry components in the batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).