Fresh Plum Quick Bread Recipe
- 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)
- 2 tablespoons sugar
- 2 tablespoons chopped pecans
- 1/4 teaspoon ground cinnamon
- 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).
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
"The flavor of this bread is awesome! It is, however, very crumbly. I reduced the oil to 1/2 cup, but it didn't help. I sprayed the pans and the loaves stuck a little. No biggie, but they practically fell apart when I dumped them out of the pans. I didn't think the batter was any wetter then any other quick bread I ever made. I like the plums in there. So if I make this recipe again, I might do a 9x13 like another reviewer said. Or I'll take my trusty banana bread recipe and use plums instead. I wonder if it's a little too much buttermilk? My Betty Crocker banana bread recipe calls for a 1/2 cup of buttermilk I believe and 2 eggs. A little tweaking is what this recipe needs."
"My husband and I love this bread. It's really more like a coffee cake. The bread is rather moist and tender so, I bake it in a 13 x 9 pan. I use Santa Rosa Plums from the tree in my back yard. They have great flavor. I double the pecan/sugar topping and it comes out great every time."
"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."
"Not a lot of flavor and WAY too moist, fell apart when I tried to slice it. Not worth the work."
"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."