Surprisingly Good Prune Bread

This is sweet, delicious, and higher in fiber than your average quick bread. I found it online when I was looking for a recipe to help me use up a half-finished bottle of prune juice.

1 cup prunes, cut into quarters
1 cup prune juice

2 cups white whole wheat flour
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg

1/2 cup buttermilk + 1 tsp baking soda
2 cups sugar
1 cup corn oil or canola oil
3 eggs

Cook prunes in prune juice until soft, then let cool.
Preheat oven to 300.
Combine dry ingredients.
Combine remaining wet ingredients in a separate bowl.
Stir dry ingredients into wet, and then stir in prunes and juice.

Spread into loaf pans (I use 5 small ones) and bake until tester comes out clean. 1 hour + 10 minutes for small loaf pans; closer to 90 minutes for large loaf pan.