Plum Blueberry Bread

2 Cups Bob's Red Mill Oatmeal Flour

3/4 Cup Splenda

1 1/2 tsps Argo Aluminum Free Baking Powder

1/2 tsp Sea Salt

3/4 Cup Tropicana Orange Juice

4 tbsps Smart Balance Butter Blend Stick

1 Orgran No Egg or 1 Egg White (NO Whole EGG)

1 Cup Frozen Organic Wild Blueberries

2 Plums, pitted and sliced into wedges 

1 tsp Cinnamon

1 tsp Nutmeg

1/4 tsp Cream of Tartar

1 tsp Vanilla

1/4 tsp Grated Orange Peel

Preheat Oven To 350 Lightly Spray a Loaf pan with Fat Free Olive Oil Spray

In large bowl combine flour, cream of tartar, Splenda, grated orange peel, baking powder, & salt. 

Add in blueberries and mix slowly to coat evenly. 

In a separate small bowl, use electric whisk to whisk together orange juice, butter blend, vanilla, & egg product. 

Now pour your wet items into large bowl with dry ingredients and hand stir until lightly blended. 

(DON"T Use Electric Mixer). 

Spoon batter into Pre-Sprayed Cake Pan And Spread Evenly

Gently place your cut plum wedges lengthwise into the batter in your cake pan 

Sprinkle cinnamon & Nutmeg on top

Bake for 60-70 minutes until fork time is dry after testing the center of your bread.