Plum And Walnut Brown Bread Recipes

MY MOTHER-IN-LAW'S PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
• Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt and baking soda. Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.

BANANA PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a large bowl, mash the sugar and margarine together until creamy, and beat in the eggs. In a separate bowl, sift the flour with baking powder and baking soda. Stir the flour mixture into the egg mixture in thirds, alternating with the mashed bananas until the batter is smooth and well combined. Gently fold in the plums, and place the batter into the prepared baking dish.
• Bake in the preheated oven until golden brown, about 1 hour.

PLUM AND WALNUT BROWN BREAD

Steps:

• Preheat oven to 350 degrees. Butter and flour a loaf pan 9 by 5 by 3 inches.
• Sift together flour, sugar, baking powder, baking soda and salt into a large bowl. Blend in the butter with a fork until the mixture resembles coarse meal.
• Beat the egg until thick. Stir the egg and prune juice into the flour mixture just until the ingredients are blended. Fold in the plums and nuts.
• Spoon the batter into the baking pan. Bake for 1 hour and 15 minutes, until the top springs back when touched lightly and a cake tester comes out clean. Allow to cool before removing from pan.

WALNUT PLUM BREAD

Steps:

• Soak the prunes in warm apple juice.
• Toast the nuts in a hot, dry pan until fragrant. Remove, let cool and coarsely chop.
• Make a well in the flour and place the crumbled yeast in the well. Sprinkle the yeast with sugar. Pour 100 ml (approximately 1/3 cup) of water over the yeast. Sprinkle with some flour to make a paste in the well. Cover and let dissolve for about 15 minutes in a warm place. Combine the remaining flour, spices, liquid sourdough, salt and 150 ml (approximately 2/3 cup) of water with the yeast mixture. Knead the dough on a floured work surface with your hands for about 5 to 10 minutes vigorously until the dough is smooth and elastic. Return the dough to the bowl, cover and let rise in a warm place for about 1 hour 30 minutes until doubled in volume. Transfer the dough to a floured work surface. Add half the nuts and well-drained plums and knead the dough again. Transfer the dough to a loaf pan. Sprinkle with flour and let rise in a warm place for 30 minutes.
• Top the loaf with all the remaining nuts.
• Preheat the oven to 200°C (approximately 400°F). Place the loaf on an oiled baking sheet and bake for about 60 minutes. Serve with slightly warmed apricot jam if desired.

PRUNE PLUM AND WALNUT BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
• Toss the plums with 2 tablespoons of the sugar and the brandy; set aside.
• Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar, lemon zest, and vanilla until light and fluffy. Sift the remaining 1 cup flour, baking powder, and salt together and beat into the creamed butter.
• In a separate bowl, beat the eggs until they start to foam. Do not over beat, or the cake will be tough. Add the eggs and ground walnuts to the flour and butter mixture. Mix well.
• Scrape the batter into the prepared pan. Arrange the plums on top in rings. Sprinkle with any remaining brandy-sugar syrup and the remaining 2 tablespoons sugar.
• Bake for 1 hour, or until the cake is golden brown on top and a toothpick inserted into the cake (not the plums) comes out clean. Let cool for 10 minutes before removing the sides of the springform pan and serving. Garnish with a dusting of confectioners' sugar.

PLUM-WALNUT CRUMBLE

Steps:

• Preheat oven to 375 degrees F. Coat an 8 by 8-inch baking dish (or similar 1 1/2 to 2- quart dish) with cooking spray.
• Make the fruit: Combine plums, sugar, orange zest and juice in a large bowl, toss to coat. Transfer to prepared baking dish. Cover with foil and bake for 20 minutes.
• Meanwhile, make the topping. Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange-juice concentrate and blend with your fingertips until dry ingredients are moistened.
• When fruit has baked for 20 minutes, stir it and sprinkle topping evenly over the surface. Sprinkle with walnuts. Bake, uncovered, until fruit is bubbly and tender and topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature with ice cream (or frozen yogurt), if desired.

PLUM QUICK BREAD

Steps:

• In a bowl, combine the eggs, baby food, oil and buttermilk. Combine dry ingredients; add to the egg mixture and beat just until moistened. Transfer to two greased 9x5-in. loaf pans. , Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

FRESH PLUM QUICK BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking soda and salt. In another bowl, whisk the buttermilk, oil, egg and lemon zest. Stir into dry ingredients just until moistened. Fold in plums. Pour into two greased 8x4-in. loaf pans., Combine the topping ingredients; sprinkle over batter. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

WALNUT-OLIVE BREAD

Steps:

• Combine the yeast, sugar and water in a bowl, and let stand for 5 minutes. When the mixture is foamy, stir in the remaining ingredients. Knead the dough for 8 to 10 minutes in a mixer with a dough hook or by hand until it is smooth, shiny and elastic. (The dough can also be made in a food processor.) Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in bulk.
• Punch the dough down, roll it into 2 oblongs (about 8 inches long, 4 inches wide and 3 inches high), and place in oiled loaf pans. Let rise for 30 minutes or until doubled in bulk.
• Preheat the oven to 375 degrees.
• Bake for 25 to 35 minutes, or until the crust is crisp and the loaf sounds hollow when tapped. Let cool before slicing.

BROWN NUT BREAD

Steps:

• In a large bowl stir together flours, soda, and salt, set aside.
• In separate bowl combine eggs, buttermilk, molasses, honey and citrus peel, add to dry ingreadients, stirring'til blended.
• Stir in nuts and raisins.
• turn into two greased 8 x 4 x 2 inch loaf pans.
• Bake in 350 degree oven for 55 minutes, covering with foil the last 15 to 20 minutes.
• Remove from pans and cool on wire rack.

WALNUT BUTTERMILK BREAD

Steps:

• Coarsely chop 1/2 cup walnuts. Reserve remaining walnut halves.
• Preheat oven to 350°F
• Lightly coat a 5-by-9-inch loaf pan with non-stick cooking spray.
• In a large bowl, with mixer on medium-high speed, beat to blend egg, buttermilk, and butter. Add chopped walnuts, flour, brown sugar, baking soda and powder, salt and vanilla; stir just until evenly moistened.
• Pour into loaf pan and arrange remaining walnut halves evenly on top of batter.
• Bake 45 to 50 minutes, until bread begins to pull away from side of pan. Let bread cool in pan on wire rack for 10 minutes. Run a knife between bread and pan sides, then turn out onto wire rack. Let cool 10 minutes.
• Slice and serve.