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Makes 2 loaves.
1 cup butter or margarine
2 cups sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon each salt and cream of tartar
1/2 teaspoon baking soda
3/4 cup plain yogurt
2 teaspoons grated lemon peel
2 cups diced Washington Italian prunes or plums, cut in 1/2 -inch pieces
1 cup chopped nuts
Cream butter, sugar and vanilla until fluffy.
Add eggs, one at a time, beating after each addition.
Sift together flour, salt, cream of tartar and baking soda.
Blend yogurt and lemon peel; add to creamed mixture alternately with dry ingredients.
Stir until well-blended.
Add chopped fruit and nuts; mix well.
Divide between 2 greased and floured 9 x 5 x 2-1/2-inch loaf pans.
Bake at 350oF 50 to 55 minutes or until wooden pick inserted near center comes out clean.
Washington State Fruit Commission
fruit and nut bread
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