* PRUNE POPPY SEED TEA LOAF *

Prune Poppy Seed Tea Loaf
Mixing prunes with a little flour makes them easier to chop and keeps them from sinking to the bottom of this light and lemony quick bread.
Ingredients2 cups all-purpose flour 1 cup Sun-Maid Pitted Prunes (about 16) 1 tablespoon poppy seeds 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 6 tablespoons butter, softened 1 large egg 1 cup sour cream 1 tablespoon lightly packed grated lemon zest 1 tablespoon lemon juice
Glaze (optional):
1/2 cup powdered sugar 2 to 3 tablespoons lemon juice
Directions:HEAT oven to 350 F. Coat one 9x5-inch or two 4x8-1/2-inch loaf pans with cooking spray.MEASURE flour by lightly filling and leveling dry measuring cups. Place flour in small bowl. COAT prunes with one teaspoon of the flour. Chop into about 1/3-inch pieces. Set aside. ADD poppy seeds, baking powder, baking soda and salt to flour; set aside. BEAT sugar and butter in large bowl with electric mixer until fluffy. Add egg and beat 3 minutes on medium speed or until very light and creamy. STIR in sour cream, zest and juice.ADD flour mixture in two additions, mixing just until blended. Batter will be thick.STIR in prunes. Spread batter in prepared pan(s). BAKE 45 to 55 minutes for large pan, 35 to 45 minutes for smaller pans, until golden brown and pick inserted in center comes out clean. COOL in pan 10 minutes. Run knife around sides of pan and transfer to wire rack. If desired, poke holes on top with a toothpick. COMBINE powdered sugar and lemon juice; drizzle over top. Cool completely. Wrap air-tight. Best served within 3 days.Makes 16 slices.