Fresh Plum Quick Bread Recipe
Fresh Plum Quick Bread Recipe photo by Taste of Home

Fresh Plum Quick Bread Recipe

Publisher Photo
Plums are a nice change from the typical fruit fillings found in quick breads. These pretty loaves have a tasty topping of cinnamon-sugar and crunchy pecans.
TOTAL TIME: Prep: 15 min. Bake: 1 hour and 10 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour and 10 min. + cooling
MAKES: 24 servings

Ingredients

  • 2 cups all-purpose flour
  • 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
  • 1-1/2 cups chopped pitted fresh plums (about 9 small)
  • TOPPING:
  • 2 tablespoons sugar
  • 2 tablespoons chopped pecans
  • 1/4 teaspoon ground cinnamon

Nutritional Facts

1 serving (1 slice) equals 127 calories, 6 g fat (1 g saturated fat), 7 mg cholesterol, 69 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, combine the flour, sugars, baking soda and salt. In another bowl, whisk the buttermilk, oil, egg and lemon peel. Stir into dry ingredients just until moistened. Fold in plums. Pour into two greased 8-in. x 4-in. loaf pans.
  2. 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 removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).
Originally published as Plum Quick Bread in Country August/September 2005, p51

Nutritional Facts

1 serving (1 slice) equals 127 calories, 6 g fat (1 g saturated fat), 7 mg cholesterol, 69 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Reviews for Fresh Plum Quick Bread

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 1, 2014

"Good overall flavor, but a lot more oil than would actually be needed. I would at least reduce to only about 1/2 cup, but maybe just eyeball until it look just moistened enough. The batter looked too wet even before it went in, and when I put it into muffin cups they came out really oily."

MY REVIEW
Reviewed Oct. 5, 2012

"Not a lot of flavor and WAY too moist, fell apart when I tried to slice it. Not worth the work."

MY REVIEW
Reviewed Sep. 22, 2012

"Really tasty bread. Had some extra plums around and decided to finally make this bread. I didn't have the lemon peel and I substituted walnuts for the pecans on the topping and I substituted coconut oil for the canola oil. Still was amazing. The one issue I had is that it turned out really moist, so moist that one loaf fell apart coming out of the pan. Still very delicious."

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