Prune Nut Bread

makes 1 9x5x3 loaf

1 cup prunes chopped
1 1/2 cups orange juice
Simmer chopped prunes in orange juice for about five minutes. Let cool slightly.
4 tablespoons melted butter cooled or sub canola oil
1 egg you might want to use 2 at altitude
Mix cooled butter/oil and egg and add to orange juice and prunes.
Set aside.
21/2 cups unbleached flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup chopped nuts

In a large bowl, mix well all dry ingredients. Add wet ingredients and stir just until well-mixed.
Spoon into greased and floured 9x5x3 loaf pan. Bake about 50 minutes until bread is firm to the touch, is pulling away from the sides of the pan, and a toothpick inserted in the middle of the bread comes out with just a few moist crumbs.
Let cool in pan 5 minutes. Bang pan on counter or board and turn out onto rack to cool completely before slicing. Keep well-wrapped on counter for 1-2 days or freeze for up to 2 months.