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Prune Nut Bread
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3/4 cup prune juice
1/4 cup water
1/2 cup coarsely chopped pitted prunes
3 tablespoons butter or margarine
1 egg, slightly beaten
3/4 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup granulated sugar
1/2 cup chopped pecans
Combine prune juice and water in a small saucepan. Bring to a boil. Remove from heat, and stir in prunes and butter. Cool mixture to lukewarm. Stir in egg and vanilla extract.
Combine flour and remaining ingredients in a large bowl; add prune mixture, stirring just until dry ingredients are moistened. Spoon batter into a greased and floured 9 x 5-inch loaf pan. Bake at 325 degrees F for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pan for 10 minutes; remove from pan, and let cool on a wire rack.
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