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 Pub date
2008-01-04

Recipe For Scottish Oaten Bread

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This moist and fruity quick bread is delicious as is, toasted or spread with cream
cheese for sandwiches.
2 cups all-purpose flour
1 cup old-fashioned rolled oats
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg
3 tablespoons oil or melted shortening
1/2 teaspoon vanilla extract
1 cup Coca-Cola®
1 cup coarsely cut cooked prunes*
1/2 cup chopped walnuts
* 1/2 lb. dried prunes = 1 cup cut-up cooked prunes
Lightly spoon flour into measuring cup; level off. In large bowl, stir together flour,
rolled oats, sugar, baking powder, baking soda and salt. With fork, beat egg with
oil and vanilla until well blended and stir into flour mixture. Add Coca-Cola, very
well-drained prunes and nuts and blend thoroughly with spoon. Turn into generously
greased and lightly floured 9x5x3-inch loaf pan. If desired, garnish with prune
halves. Bake at 350°F about 1 hour or until toothpick inserted in center comes out
clean. Cool on rack 20 minutes before removing bread from pan. Store in foil
overnight before slicing.


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