1 3/4 c. all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped pitted prunes or dates
1/2 c. golden raisins
1/2 c. chopped walnuts
3/4 c. plain low-fat buttermilk or yogurt
3/4 c. molasses
2 lg. eggs
2 tbsp. vegetable oil

Heat oven to 350 degrees. Lightly grease and flour two 12 ounce coffee cans. Mix flour, baking soda, and salt in a large bowl. Stir in prunes, raisins and nuts. Whisk buttermilk, molasses, eggs and oil in another bowl until blended and smooth. Pour over flour mixture and stir until well blended. Pour into prepared cans and bake 1 hour or until pick inserted in center comes out clean. Cool in cans or wire rack 10 minutes before inverting onto rack to cool completely. To serve, slice bread in rounds. Yield: 2 loaves (12 slices each).

Per slice: calories 113; protein 2 g; carbohydrate 19 g; fat 3 g; cholesterol 18 mg; sodium 86 mg.