* Exported from MasterCook *
 
                                 Plum Bread
 
 Recipe By     :Robyn Webb, MS
 Serving Size  : 9     Preparation Time :0:00
 Categories    : ***To Post                      American Diabetes Association
                 Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   1 1/2           cups  unbleached white flour
   1                cup  whole-wheat flour
   2          teaspoons  baking powder
   2                     eggs -- beaten
      1/4           cup  sugar
      1/2           cup  unsweetened applesauce
   2        tablespoons  canola oil
   1                cup  evaporated skim milk
   1           teaspoon  lemon extract
   2          teaspoons  lemon peel
   1                cup  finely diced plums
                         Nonstick cooking spray
   2                     plums -- seeds removed, cut into thin slices
 
 Preheat the oven to 350 degrees. In a medium bowl, combine the flours and
 baking powder. Set aside. In a large bowl, combine the eggs, sugar,
 applesauce, oil, milk, extract, and lemon peel. Mix well. Slowly add the
 dry ingredients to the large bowl and mix well. Fold in the plums.
 
 Pour the batter into a loaf pan that has been sprayed with nonstick
 cooking spray. Lay the plum slices on top. Bake for 40 to 45 minutes until
 a toothpick comes out clean. If necessary, cover the top loosely with foil
 so the plum slices do not over bake. Remove cake from oven and let cool for
 10 minutes in the pan. Remove cake from pan and let cool completely.
 
 Exchanges: Starch Exchange -- 2&1/2 Monounsaturated Fat Exchange -- 1/2
 Calories -- 235 Calories from Fat -- 44 Total Fat -- 5g Saturated Fat --
 1g Cholesterol -- 48mg Sodium -- 129mg Carbohydrate -- 41g Dietary Fiber
 -- 3g Sugars -- 12g Protein -- 8g
 
 http://www.diabetes.org/recipes/072299.asp
 
 From the recipe collection of Barb @ P K
 
 Description:
   “Recipe for Thursday, 7/22/99
 Source:
   ”Flavorful Seasons Cookbook“
 Copyright:
   ”Published October 1996
 
                                     - - - - - - - - - - - - - - - - - - -
 
 Per serving: 146 Calories (kcal); 4g Total Fat; (26% calories from fat); 5g Pro
 tein; 22g Carbohydrate; 43mg Cholesterol; 154mg
 Sodium
 Food Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/
 2 Other Carbohydrates
 
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0