Plum Bread

by heikes3

It’s plum season and I’ve got loads and loads of plums around. I’ve made ginger-plum jam, plum butter and plum tarts and still have plenty of plums. Since we just love any kind of fruit bread I thought, why not plum bread?

So, I searched for a recipe and combined what I liked. I added the white whole wheat flour as the extra nutrition in whole wheat appeals to me and the white whole wheat gives you all that without making your breads dry! Nevertheless, I usually go for 1/2 and 1/2 of whole wheat and all-purpose so that the effect does not haunt you the next day or two (if the breads would ever make it that long).

Another note: Two different pans were used, one glass, one metal. The metal yielded a higher, nicer looking loaf. Guess, which one got cut first and which one was my model?!

Without further ado, here is the plum bread recipe that’s just sweet enough to let the plums sweet-tart flavor shine. The juicy, tender texture is perfect with the crunchy cinnamon-sugar + walnut topping!

Plum Bread


  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour (if you don’t have it, just use all-purpose flour, too)
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 3/4 cup canola oil
  • 1 egg
  • 1 teaspoon grated lemon peel or 1/4 tsp lemon oil
  • 1-1/2 cups chopped pitted fresh plums (about 9 small)


  • 2 tablespoons sugar
  • 2 tablespoons chopped walnuts
  • 1/4 teaspoon ground cinnamon


  • In a large bowl, combine the flours, sugars, baking soda and salt. In another bowl, whisk the buttermilk, oil, egg and lemon peel or oil. Stir into dry ingredients just until moistened. Fold in plums. Pour into two greased 8-in. x 4-in. loaf pans.
  • Combine the topping ingredients; sprinkle over batter. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely.

adapted from Taste of Home


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