1 c. pitted prunes
2 c. flour
1 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
2 eggs, beaten
3 tbsp. vegetable oil
1 tbsp. grated orange peel
3/4 c. chopped nuts

Place prunes in saucepan; add water to 1/2 inch above fruit. Bring to boil. Reduce heat and simmer 5 minutes. Drain reserving 3/4 cup liquid. Dice prunes. Combine dry ingredients; mix well.

Combine reserved liquid, eggs, oil and orange peel. Add to dry ingredients; mix well. Stir in prunes and nuts. Pour into greased 9 x 5 inch loaf pan.

Bake at 350°F for 1 hour and 10 minutes or until tests done. Let stand for 10 minutes then remove from pan to cool.

Makes 1 loaf.

This bread improves in texture and flavor the second day and can be stored several weeks. This recipe makes a bread which should not be confused with any kind of commercially available pastry found in stores.