Dear Jeanne: I have only made this bread once. It is very good and my family really enjoyed it, but the amount of oil, eggs and sugar has put us off. We would love it if you could revise it so that it is a bit more healthful!
- Julie Swinchatt, The Woodlands, Texas Dear Julie: Using buttermilk in place of some of the oil and eliminating the egg yolks helps to reduce the fat and calories in this moist bread treat. I also found I could reduce the sugar by a third and not miss it because the spices provide enough interest on their own. Toasting the nuts allowed me to use half as many while maintaining the flavor and crunch they provide. The food coloring can be eliminated altogether, if desired, or simply use less of it. Even 1/4 teaspoon would be plenty for some added color.Each slice contains approximately: Original Recipe: 255 calories; 27 mg cholesterol; 13 gm fat; 76 mg sodium. Revised Recipe: 160 calories; no cholesterol; 6 gm fat; 76 mg sodium.
Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 20 cookbooks, most recently "Eating Smart: ABCs of the New Food Literacy" (Macmillan, $17).
PLUM BREAD
1 cup vegetable oil
2 cups sugar
3 eggs
2 6-ounce jars junior plum baby food
1 teaspoon red food coloring
2 cups flour
1 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped nuts
1 cup powdered sugar
2 1/2 tablespoons lemon juice
1. Mix oil, 2 cups sugar, eggs, plum baby food and food coloring. In a separate bowl mix flour, cloves, cinnamon, nutmeg, salt, baking soda and nuts.
2. Mix wet and dry ingredients together. Place in two medium greased and floured loaf pans and bake at 350 F for 50 to 60 minutes.
3. Remove from oven to cool 10 minutes in the pans, then remove bread and place on a wire rack to cool. While bread is cooling, combine powdered sugar and lemon juice to make a glaze. Pour the glaze over the loaves of bread while they are still hot. When the loaves are completely cool, wrap in plastic wrap and foil. (Makes 4 small loaves, 2 medium loaves or 1 large loaf; also can be made in a bundt cake pan.)
PLUM GOOD BREAD
1/2 cup chopped walnuts
1/2 cup canola oil
1/2 cup buttermilk
1 1/3 cups sugar
4 egg whites
2 6-ounce jars junior plum baby food
1/2 teaspoon red food coloring, optional
2 cups unbleached all-purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup powdered sugar
4 teaspoons freshly squeezed lemon juice
1. Preheat oven to 350 F. Toast walnuts on a baking sheet in preheated oven 8 to 10 minutes, or until golden brown. Watch carefully; they burn easily. Set aside.
2. Spray two 9x5-inch loaf pans with powdered non-stick baking spray. Combine oil, buttermilk, 11/3 cups sugar, egg whites, baby food and food coloring. In a separate bowl combine flour, cloves, cinnamon, nutmeg, salt, baking soda and toasted walnuts.
3. Add dry ingredients to liquid and mix only until completely moistened. Divide evenly between the prepared pans and bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let stand 10 minutes in pans, then remove to a wire rack. Combine powdered sugar and lemon juice to make a glaze. With a fork, poke holes in the tops of the bread and pour the glaze evenly over each loaf while the bread is still warm. Makes 2 loaves, 12 slices each.