 Mixing prunes with a little flour makes them easier to chop and keeps them from sinking to the bottom of this light and lemony quick bread.
Ingredients
2 cups all-purpose flour
1 cup Sun-Maid Pitted Prunes (about 16)
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
6 tablespoons butter, softened
1 large egg
1 cup sour cream
1 tablespoon lightly packed grated lemon zest
1 tablespoon lemon juice
Glaze (optional):
1/2 cup powdered sugar
2 to 3 tablespoons lemon juice
Directions:
HEAT oven to 350 F. Coat one 9x5-inch or two 4x8-1/2-inch loaf pans with cooking spray.
MEASURE flour by lightly filling and leveling dry measuring cups. Place flour in small bowl.
COAT prunes with one teaspoon of the flour. Chop into about 1/3-inch pieces. Set aside.
ADD poppy seeds, baking powder, baking soda and salt to flour; set aside.
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