Apple Prune Bread

Which three foods would you like to have with you if you were stranded on a desert island? I was thinking about that today at lunchtime, as I was baking yet another variety of an apple bread. Anyway, two things came immediately to my mind: apples and red wine. Several hours later, I still haven't decided on a third one. I've got bread and cheese on my mind, but none of them is fully convincing.
I think, there is no other fruit, vegetable, food, dish, beverage that I know I will enjoy as much as apples and red wine until the end of my days, on a daily basis.
Therefore, another apple bread. I have been infatuated with prunes lately. A combination of both in a loaf cake had to be inevitable. The result is inevitably gorgeous: fruity apples together with tangy prunes and crunchy walnuts and a hint of cinnamon just have to be a no-brainer. Good ingredients, great flavor, good for you. Bon Appetit!
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APPLE PRUNE BREAD

(Print Recipe)

1 1/2 cups whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 cup walnuts, chopped

1/4 cup prunes, pitted and chopped

2 egg whites

2 tablespoons olive oil

1/2 cup palm sugar

1 cup grated apple (ca. 2 medium apples)

Yields 1 loaf

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Preheat oven to 175C/350F. Grease loaf tin or line with  parchment paper.

In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. Stir in chopped prunes and walnuts. Set aside.
In a smaller bowl, beat egg whites, Stir in olive oil and palm sugar until well combined. Fold in grated apple. Pour wet ingredients over dry ingredients and stir until just combined.
Transfer batter to prepared loaf tin. Bake for 45-50 minutes, until cake tester comes out clean.
Let cool completely on wire racks.