Dried Plum-and-Port Bread

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 0.8 cup brown sugar packed
• 2 large eggs lightly beaten
• 1.5 cups flour all-purpose
• 1 tablespoon granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 2 teaspoons lemon zest grated
• 0.3 cup yogurt plain low-fat
• 1.8 cups red wine sweet
• 2 cups prune- cut to pieces dried pitted chopped ( plums)
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.3 cup vegetable oil 
• 0.5 cup flour whole-wheat all-purpose

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• loaf pan
• measuring cup
• colander

Directions

1. Combine prunes and port in a small saucepan; bring to a boil. Cover and remove from heat; let stand 30 minutes.
2. Preheat oven to 35
3. Lightly spoon flours into dry measuring cups; level with a knife.
4. Combine all-purpose flour and next 5 ingredients (all-purpose flour through cinnamon) in a medium bowl; stir well with a whisk. Make a well in center of mixture.
5. Drain prunes in a colander over a bowl, reserving liquid.
6. Combine reserved liquid, oil, and next 4 ingredients (oil through eggs); stir well with a whisk. Stir in prunes.
7. Add to flour mixture, stirring just until moist.
8. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with turbinado sugar.
9. Bake at 350 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.