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Show Pineapple Prune Bread is Versatile An "Extra" that fits into every eating occasion. Fruit bread sandwiches are alwavs welcome lunch box fareand a perfect partner for a luncheon fruit plate. The bread should be sliced thin, of course, and requires only the simplest of fillings such as a bland cream cheese. ' . , , . 1 A new approach to the fruit bread category is demonstrated in the recipe suggested here. Crushed pineapple, chopped prunes and walnuts combine to make a deliciously different and taste-appealmg bread. . , , 1 Here's the easy technique for making Pineapple Prune Bread-good Bread-good to the last morsel! PINEAPPLE PRUNE BREAD 1 cup boiling water 2 tablspoons salad oil 1 cup uncooked, dried prunes, 1 cup sugar pitted and chopped 1 egg 2 teaspoons soda 1 teaspoon vanilla 1 cup pineapple tidbits 4 cups flour 1 cup svrup from pineapple 2 teaspoons baking powder and water 1 teaspoon salt 1 cup chopped walnuts or pecans n Pour boiling water over chopped uncooked prunes; add soda. Drain pineapple tidbits thoroughly and add enough water to syrup to make 1 cup; pour over prunes. Allow to stand while mixing batter. Combine salad oil, sugar and egg thoroughly. Stir in vanilla. Sift flour, measure and sift again with baking powder and salt. Add to creamed mixture alternately with liquid from prunes and pine-,: apple. Then add prunes, pineapple tid-. bits and nuts. Spoon into two 5 x 9-inch loaf pans and bake in a slow oven (300 degrees) for one hour. Makes 2 loaves. |