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Prunes, dates, and nuts make this quickbread a sweet treat packed with fiber and tangy sweetness from the dried fruit.
Preheat oven to 375°F (190°C) and lightly oil an 8 x 4-inch (20 x 10-cm) loaf pan.
Mix together oats, flours, sugar, baking powder, cinnamon, ginger, salt, cloves, and nutmeg.
In another bowl, combine dates, prunes, and nuts. In a larger bowl, mix yogurt, eggs, and butter.
Add flour mixture to yogurt mixture. Add 3/4 of the fruit-nut mixture. Spoon batter into prepared pan. Top with remaining fruit-nut mixture.
Bake for 30 minutes, then cover the top loosely with foil and continue to bake until a cake tester inserted into the center of the loaf comes out clean, 30 to 40 more minutes. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
90 g / 3/4 cup oats
105 g / 3/4 cup flour
105 g / 3/4 cup whole-wheat flour
125 g / 2/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon nutmeg
105 g / 3/4 cup Prune Bits or Diced Prunes
105 g/ 3/4 cup diced dates
1/2 cup chopped nuts, such as pecans or walnuts
1 1/4 cups plain yogurt
2 large eggs
57 g / 1/4 cup butter, unsalted, melted
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