Prune Apple Breakfast Bread

Note from Cheri: This recipe was shared with us by Marilyn Helton of CinnamonHearts.com, a wonderful resource for diabetic cooking information and recipes. For lots more low fat and diabetic friendly recipes and information, be sure to also click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods columns, right here at Fabulous Foods.

1/2 cup uncooked prunes (1/4" dice) 1/4 cup boiling water 2 cups all-purpose flour, sifted 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/8 teaspoon cloves 3/4 cup light brown sugar 2 eggs, beaten 1/2 cup light sour cream 2 tablespoon melted butter 2/3 cup raw apple , peeled & shredded

Makes approximately 12 generous slices/servings Preheat oven to 350°F. Spray-coat a 9x5-inch loaf pan with vegetable spray (or use Canola oil in a Misto® sprayer) and set aside. Combine prunes and boiling water; set aside to cool. Combine flour, baking powder, baking soda, salt, cinnamon, allspice & cloves. Sift into mixing bowl and add light brown sugar. Combine eggs, sour cream and melted butter. Add to flour mixture. Stir until lumps disappear. Add grated apple and the cooled prune and water mixture. Stir just until blended. Turn batter into prepared loaf pan and bake for 60 to 70 minutes, or until center springs back to touch and edges shrink from sides of pan. Cool slightly, abut 10 to 12 minutes, before removing from pan. Slice when thoroughly cool. Per Serving: 185 Cal; 4g Total Fat; 35g Carb; 4g Protein; 29mg Cholesterol; 250mg Sodium Exchanges: 2 Bread; 1 Fat; 1/2 Fruit