Prune Plum Nut Bread

Fruity, sweet. I like it plain as it is but it can also be served with cream cheese or butter. It freezes very well.

• Ready In: 1 hr 10 mins
• Serves: 24
• Yields: 2 loaves

Ingredients

• 1  cup butter or 1  cup margarine, softened
• 2  cups sugar
• 1  teaspoon vanilla extract
• 4  eggs
• 3  cups flour
• 1  teaspoon salt
• 1  teaspoon cream of tartar
• 1⁄2 teaspoon baking soda
• 3⁄4 cup plain yogurt
• 2  teaspoons  grated lemon rind
• 2  cups  fresh prunes, diced or 2  cups dried prunes, soaked and diced
• 1  cup  chopped  nuts

Directions

1. Preheat oven to 350°F.
2. Lightly grease and flour two 9 x 5 x 2 1/2-inch loaf pans.
3. Wash and dry the plums, but do not peel, dice into small pieces.
4. If using dried prunes, soak them in warm water for about 15 minutes pat them dry and dice them.
5. In a large bowl, cream butter, sugar and vanilla until fluffy.
6. Add eggs, one at a time, beating well after each addition.
7. Sift together flour, salt, cream of tartar and baking soda.
8. Blend yogurt and lemon peel, add to creamed mixture alternately with dry ingredients.
9. Stir until well-blended.
10. Add diced plums/prunes and nuts; mix well.
11. Divide batter between the 2 prepared loaf pans and bake for 50 to 55 minutes or until cake tester inserted in center of bread comes out clean.
12. Remove loaves from oven; let cool in pans for 10 - 15 minutes, then invert loaves onto cooling rack, and let cool completely.