Prune-Nut Bread 3/4 cup prune juice 1/4 cup water 1/2 cup coarsely chopped pitted prunes 3 tablespoons butter or margarine 1 egg, slightly beaten 3/4 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/8 teaspoon salt 1/2 cup granulated sugar 1/2 cup chopped pecans Combine prune juice and water in a small saucepan. Bring to a boil. Remove from heat, and stir in prunes and butter. Cool mixture to lukewarm. Stir in egg and vanilla extract. Combine flour and remaining ingredients in a large bowl; add prune mixture, stirring just until dry ingredients are moistened. Spoon batter into a greased and floured 9 x 5-inch loaf pan. Bake at 325 degrees F for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes; remove from pan, and let cool on a wire rack.