Carrot Prune Bread

1/2 cup vegan margarine, softened
3/4 cup sugar
3 tsp starch egg replacer (Ener-G or other, equivalent to 2 eggs)
1 tsp salt
3/4 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
1 and 1/2 cup flour
1 and 1/2 cups grated carrots
3/4 cup diced prunes
1/4 cup soymilk

Preheat oven to 350 degrees F. Cream margarine and sugar together, then whip in egg replacer, salt, baking soda, cinnamon, nutmeg, and vanilla. Use and electric mixer or paddle on a stand mixer.

Mix in flour to form a crumb, then mix in carrots and prunes. As the carrots and prunes are mixing in, drizzle in soymilk.

Fill 12 muffin tins or one bread pan. Bake muffins 25-30 minutes or bread pan 50-60 minutes until toothpick inserted in the center comes out clean. Cool on a wire rack.

Prunes can be replaced by other dried fruit like raisens, figs, or dates.