2 cups chopped pitted prunes (preservative free dried plums)
1¾ cups port or other sweet red wine
1½ cups all-purpose flour
½ cup whole-wheat or all-purpose flour
¾ cup packed brown sugar
2½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup vegetable oil
¼ cup plain low-fat yogurt (I used organic sour cream)
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 tablespoon turbinado sugar or granulated sugar

Preheat oven to 350°F. Grease a 9 by 5 inch loaf pan.
In a small bowl over medium heat bring prunes and port to a boil. Take off the heat, cover and let sit for 30 minutes. Drain prunes in a colander over a bowl and reserve the port liquid.
Combine all the dry ingredients (flour through cinnamon) in a bowl and mix together with a whisk.
Combine all the wet ingredients (oil through eggs) and the prune liquid in another bowl and mix well with a whisk.
Pour wet ingredients to the dry ingredients and stir with a spatula just until combined. Don’t over mix.
Add prunes to the dough and mix well.
Pour dough into the prepared baking pan, sprinkle with turbinado sugar.
Bake for 1 hour and 15 minutes (mine only took 45 minutes, since I bake everything on convection) or until a wooden pick, inserted into the center of the bread, comes out clean.
Let cool in pan for 10 minutes, remove and let cool on wire rack before serving.