Plum and Walnut Brown Bread

• 2 cups all-purpose flour
• 1 cup light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons butter
• 1 egg
• 3/4 cup prune juice
• 1 1/2 cups diced, pitted Italian prune plums
• 3/4 cup chopped walnuts

1. Preheat oven to 350 degrees.
2. Butter and flour a loaf pan 9 by 5 by 3 inches.
3. Sift together flour, sugar, baking powder, baking soda and salt into a large bowl.
4. Blend in the butter with a fork until the mixture resembles coarse meal.
5. Beat the egg until thick.
6. Stir the egg and prune juice into the flour mixture just until the ingredients are blended.
7. Fold in the plums and nuts.
8. Spoon the batter into the baking pan.
9. Bake for 1 hour and 15 minutes, until the top springs back when touched lightly and a cake tester comes out clean.
10. Allow to cool before removing from pan.

flour, light brown sugar, baking powder, baking soda, salt, butter, egg, prune juice, walnuts

Taken from cooking.nytimes.com/recipes/5446 (may not work)