Plum Bread Recipes

PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan or loaf pans.
• In a large bowl, mix together vegetable oil, white sugar, eggs, plum baby food, and food coloring. In a separate bowl, mix together flour, cloves, cinnamon, nutmeg, salt, baking soda, and nuts.
• Mix wet and dry ingredients together. Transfer batter to prepared pan(s).
• Bake in the preheated oven for 50-60 minutes or until a tester comes out clean. (Smaller loaf pans will take less time.)
• Remove from oven to cool 10 minutes in pan. Remove and place on cooling rack.
• While the cake is cooling, combine confectioners' sugar and lemon juice. Brush over top while cake is still hot.

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.

SUGAR PLUM BREAD

Steps:

• Preheat oven to 350°. In a small saucepan, combine dried plums, water and 2 tablespoons sugar. Bring to a simmer over medium heat for 1 minute. Remove from heat; let stand until plumped, about 10 minutes. Drain plums, reserving fruit and liquid. Measure liquid, adding enough water to yield 1/2 cup. , Cream shortening and remaining sugar until light and fluffy, about 4 minutes. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with cooking liquid; fold in cooled dried plums (batter will be thick)., Transfer batter to a greased 8x4-in. loaf pan. Sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

PLUM BREAD

Steps:

• Preheat oven to 350. Prepare a 9x5 loaf pan by greasing and flouring, or lining with baking paper.
• Sprinkle the chopped plums with 1 tablespoon of flour. Mix until each piece is thoroughly coated. Set aside.
• In a small bowl sift together the flour, salt and baking soda. Set aside.
• In a large bowl, beat together the margarine, sugar, and vanilla until light and fluffy. Add the eggs one at a time. Beat until thoroughly incorporated.
• Add the flour to the egg mixture in small portions, alternating with spoons of yogurt.
• Fold in the plums and spoon the mixture into the prepared pan. Sprinkle the brown sugar over all and bake for 50 to 60 minutes.

PLUM BREAD

Steps:

• Cream butter sugar and vanilla together until fluffy.
• Add eggs one at a time, beat after each addition.
• Sift together flour, salt, cream of tartar, and baking soda.
• Add about 1/3 of the yogurt to the mixture then 1/3 of the flour mixture, alternating until all is added.
• fill two greased and floured bread pans 1/2 full with batter, then add 1/4 of the fruit to each pan, then the remaining batter and top with the remaining fruit.
• Bake at 350 degrees for about 50-55 minutes.
• cool in the pan for about 15 minutes and turn onto a platter.
• Makes two loaves but freezes well.

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.