cup Dried Plum Purée (recipe follows) or prepared dried plum butter
teaspoons maple flavoring
cup low fat buttermilk
cups all-purpose flour
teaspoons baking powder
teaspoon baking soda
cup finely chopped, toasted walnuts
Preheat oven to 350°F. Coat 8-1/2×4-1/2×2-3/4-inch loaf pan with vegetable cooking spray. In mixer bowl, beat sugar, Dried Plum Purée, egg whites and maple flavoring until well blended. Mix in buttermilk until blended. In medium bowl, combine flour, baking powder, baking soda and salt; stir into sugar mixture. Stir in walnuts. Spoon batter into prepared pan. Bake in center of oven 50 minutes or until pick inserted into center comes out clean. Cool in pan 5 minutes; remove from pan to wire rack. Cool completely before slicing.
Dried Plum Purée
Combine 1-1/3 cups (8 ounces) pitted dried plums and 6 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months. Makes 1 cup.