June 13, 2017
Breads, Snacks, Nuts/Seeds,
Walnut, Fruit, Plum/Prunes, Add it in the lunch box, Easy/Beginner Cooking, Brunch, Entertaining, Game/Sports Day, Picnic, Potluck, Electric Mixer, Oven Bake, High Fiber, Vegetarian, Quick Breads, Kosher Dairy more
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"From one of our national supermarkets and their free monthly magazine March '17. Serving size is a guestimate but yields 1 loaf."
Preheat oven to 170C.
Lightly grease and flour a 4 cup loaf pan, shaking out any excess flour.In a bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon and allspice.
In a stand mixer fitted with a paddle attachment, mix the sugar, eggs, oil and zest on medium speed for 1 minute or until blended and then reduce the mixer to low speed and add the flour mixture in 3 batches, stopping the mixer to scrape down the sides of the bowl between additions and then fold in the carrot, apple and prunes.
Pour batter into prepared loaf pan.
Evenly sprinkle the walnut pieces on top and bake for 1 hour or until the top of the bread is golden brown and a cake tester inserted into the centre of the bread comes out clean.
Cool for 15 minutes and then run a butter knife around the edges to loosen the bread and invert the pan onto a cooling rack and then turn the bread over so the walnut side is up, and let the bread cool completely before serving.
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