Plumbutterbread Recipes

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MY MOTHER-IN-LAW'S PLUM BREAD



My Mother-in-Law's Plum Bread image

A cross between a cake and a loaf bread, with sweet-tart plums and a brown sugar topping. Just like my mother-in-law used to make. Use plain, lemon, or orange yogurt.

Provided by 3dogsinthekitchen

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

1 cup pitted, chopped plums
1 tablespoon all-purpose flour
½ cup margarine
1 cup white sugar
½ teaspoon vanilla extract
2 eggs
1 ½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
⅓ cup plain yogurt
¼ cup brown sugar

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.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 51.4 g, Cholesterol 47.1 mg, Fat 12.9 g, Fiber 0.9 g, Protein 4.9 g, SaturatedFat 2.5 g, Sodium 342.5 mg, Sugar 32.5 g

PLUM BUTTER



Plum Butter image

A delicious fruit butter to spread on warm bread, toast, or scones, or use it on a sandwich or a sponge cake. A lovely way to preserve the flavor of local plums for enjoyment year-round.

Provided by 1-800-FLOWERS

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 18h55m

Yield 32

Number Of Ingredients 3

4 ½ pounds plums, pitted and diced
¼ cup water, or as needed
1 cup white sugar

Steps:

  • Place plums in a large stockpot and add enough water to cover the bottom of stockpot; cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Remove stockpot from heat and cool for 2 hours.
  • Return stockpot to stovetop over low heat; cook gently for 2 to 3 hours. Remove from heat and keep at room temperature, 8 hours to overnight.
  • Cook plums over low heat, stirring occasionally, about 2 hours. Remove from heat and let stand at room temperature for 2 hours.
  • Bring plums to a boil; add sugar, lower heat, and simmer until thickened, about 15 minutes.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack plum butter into hot jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 53.6 calories, Carbohydrate 13.5 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.4 g, Sodium 0.1 mg, Sugar 12.6 g

PEANUT BUTTER BREAD



Peanut Butter Bread image

Slices of this yummy peanut butter bread are great spread with grape jelly. Kids will ask for it along with a big glass of milk for an after-school snack. -Linda Muir, Big Lake, Minnesota

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 8

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 large egg, room temperature
1 cup whole milk
3/4 cup peanut butter
Grape jelly, optional

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and peanut butter until smooth; stir into flour mixture just until combined. Pour into a greased 8x4-in. loaf pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack. If desired, serve with jelly.

Nutrition Facts : Calories 212 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 360mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein.

PLUM BUTTER



Plum Butter image

Categories     Condiment/Spread     Fruit     Condiment     Plum     Summer     Edible Gift     Gourmet

Yield Makes 4 or 5 (1/2-pint) jars

Number Of Ingredients 6

1 vanilla bean, halved lengthwise
4 lb ripe plums, cut into 1/2-inch wedges
3 cups sugar
1/4 cup fresh lemon juice
Special Equipment
5 (1/2-pint) canning jars with lids and screw bands; a food mill fitted with fine disk

Steps:

  • Sterilize jars and lids .
  • Freeze several small plates to use for testing butter.
  • Scrape seeds from vanilla bean into a 5- to 6-quart heavy pot. Add pod and stir in remaining ingredients. Slowly bring to a rolling boil over moderate heat (this will take about 15 minutes), stirring frequently. Boil, uncovered, stirring frequently, until plums are tender, about 5 minutes.
  • Discard pod. Purée plums with liquid in batches in food mill set over a bowl. Transfer purée to pot and simmer over low heat, stirring and scraping bottom of pan frequently, until very thick, about 1 1/2 to 2 hours. (To test for doneness, drop a spoonful of plum butter on a chilled plate, then tilt; the mixture should not be runny. It should be about as thick as jam.)
  • Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle plum butter into jars, leaving 1/4 inch of space at top, then run a thin knife between plum butter and jar to eliminate air bubbles.
  • Seal, process, and store filled jars , boiling plum butter in jars 10 minutes.
  • Let plum butter stand in jars at least 1 day for flavors to develop.

PLUM BUTTER BREAD



Plum Butter Bread image

When you want something a bit special for a holiday or Sunday morning give this delicious bread a try. Don't let the list of ingredients scare you, it's really not difficult and gives a real sense of satisfaction when they come out of the oven. Prep time includes rising time

Provided by Annacia

Categories     Yeast Breads

Time 2h30m

Yield 2 loaves

Number Of Ingredients 17

1 cup lightly packed pitted dried plum (prunes-about 8 ounces)
3/4 cup water
1 teaspoon lemon juice
2 tablespoons honey
1/3 cup sugar
3/4 teaspoon salt
3 eggs
1 teaspoon vanilla
3 -3 1/2 cups all-purpose flour
1 (3/4 ounce) package active dry yeast
1 teaspoon ground cardamom
1 cup milk
1/2 cup butter
2 cups whole wheat flour
1 cup chopped walnuts
2 teaspoons ground cinnamon
1 tablespoon butter, melted

Steps:

  • For plum butter, in a saucepan combine plums, water, and lemon juice; bring to boiling then reduce heat.
  • Simmer, covered, 40 minutes. remove from heat; stir in honey.
  • Cool, place in a food processor bowl and process until smooth.
  • Cover and set aside.
  • In a bowl stir together 2 cups of the all-purpose flour, yeast, and cardamom.
  • Heat milk, 1/2 cup butter, sugar, and salt until warm (120 degree F to 130 degree F).
  • Add to flour mixture along with eggs and vanilla and beat with an electric mixer on low speed for 30 seconds.
  • Beat on high speed 3 minutes.
  • Stir in whole wheat flour and as much remaining all-purpose flour as you can.
  • On a floured surface, knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, cover; let rise until double (about 1 hour).
  • Turn out onto a floured surface, divide in half.
  • Cover; let rest 10 minutes.
  • Roll each half into a 12x7-inch rectangle and spread each with 1/2 cup of the plum butter to within 1 inch of edges.
  • Sprinkle with nuts and cinnamon.
  • Roll up; seal and place loaves, seam down, in two greased 8x4x2-inch loaf pans.
  • Cover; let rise until nearly double (30 to 45 minutes).
  • Bake in a 350 degree F oven 30 to 35 minutes or until bread sounds hollow when tapped.
  • Remove from pans, brush with melted butter.
  • Cool., serve with remaining plum butter.
  • Makes 2 loaves (32 servings).
  • Make-Ahead Tips: Transfer remaining prune butter to freezer container; seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before serving. Cool loaves completely. Wrap bread in foil and place in airtight freezer containers or plastic freezer bags; seal, label, and freeze up to 1 month. Thaw bread for 2 hours at room temperature.

Nutrition Facts : Calories 2568.5, Fat 107.6, SaturatedFat 42.5, Cholesterol 433.4, Sodium 1513.2, Carbohydrate 357.5, Fiber 32.6, Sugar 86.9, Protein 64.6

PLUM BREAD



Plum Bread image

This is a refreshing recipe for the best of the summers fruits. My mom made this often and we would always beg for her to make it more often

Provided by nnreq

Categories     Quick Breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 10

2 cups diced Italian plums (Nectarines or Peaches can also be used)
3 cups flour
1 cup butter
1 1/2 cups sugar
1 teaspoon vanilla
4 eggs
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
3/4 cup vanilla yogurt

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.

PLUM BUTTER



Plum Butter image

This "butter" is cooked slowly until it is concentrated and deep red. It makes a wonderful breakfast, served with toast.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 1/2 cups

Number Of Ingredients 4

3 1/2 pounds plums
1 1/4 cups sugar
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

Steps:

  • Split plums in half, remove pits, and cut into 1 1/2-inch pieces. Do not peel. Place in a 6-quart nonreactive saucepan, and add 1 cup water and the sugar. Bring to a boil, reduce heat, and cook until fruit is very soft, about 20 minutes. Remove from heat; puree fruit and liquid in a food mill or food processor.
  • Rinse saucepan and return puree to pan along with cardamom and cinnamon. Cook over low heat, stirring frequently to prevent scorching, until thick enough to spread, 2 1/2 to 3 hours. Remove from heat and let cool. Store in an airtight container.

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