California Prune & Chocolate Tea Bread with Benefits

1. Preheat oven to 175°C.
2. Grease a 30 cm bread mould and set aside.
3. Make a California Prune purée by adding 1/3 cup of the California Prunes to a small saucepan. Add enough water to cover the dried fruit. Bring to a boil. Cover and simmer 10 minutes or until prunes are tender.
4. Remove dried fruit (reserving cooking liquid) and add to a food processor along with 1 1/2 tablespoons of reserved cooking liquid. Process until smooth. This should make 1/4 cup California Prune purée.
5. In a mixing bowl, cream 1/4 cup California Prune purée with sugar.
6. Add egg and beat well.
7. In a separate bowl, combine flour, baking soda, salt, cocoa and cinnamon.
8. Add to creamed mixture alternately with buttermilk, beating after each addition.
9. Chop remaining 2/3 cup California Prunes and stir them into the batter along with nuts.
10. Scrape the batter into prepared pan and bake for 45 to 60 minutes, or until a toothpick inserted in the centre comes out clean.
11. If necessary, cover loosely with aluminium foil during the last 10 minutes to prevent over-browning.
12. Immediately turn the loaf out of the pan and allow to cool on a wire rack. Cut into thick slices.

Optional serving: Toasted or chilled and served with unsalted butter or light cream cheese.