Prune Bread

This recipe won a prize at the State Fair of Texas. I like it because it's easy and keeps well.

Put in blender or food processor:

1 cup salad oil

3 eggs

1 cup buttermilk

1 cup cooked prunes, unsweetened, pits removed

1 tsp. vanilla

Blend about 15 seconds until prunes are chopped.

Sift together into a mixing bowl:

2 cups sugar

2 cups flour

1 tsp. soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. ground cloves

1 tsp. nutmeg

Pour blended ingredients over dry ingredients. With electric mixer at medium speed, mix wet and dry ingredients, using spatula around sides of bowl to mix thoroughly. Pour into 2 greased loaf pans. Bake about an hour at 350° or until done with toothpick test. This bread will keep indefinitely in the refrigerator and is delicious sliced thin and spread with softened cream cheese.