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TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 10 servings

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 egg, lightly beaten
  • 1 egg yolk, lightly beaten
  • 1 jar (4 ounces) plum baby food
  • 1/4 cup vegetable oil
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup sugar
  • 2 tablespoons buttermilk
  • 2 tablespoons butter
  • 1/4 teaspoon vanilla extract

Nutritional Facts

1 slice: 256 calories, 13g fat (3g saturated fat), 49mg cholesterol, 157mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 3g protein .

Directions

  1. In a large bowl, combine the first six ingredients. Stir in the egg, egg yolk, baby food and oil just until moistened. Fold in nuts. Spoon into two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  2. Meanwhile, in a saucepan, combine the sugar, buttermilk and butter; bring to a boil. Cook and stir for 3 minutes. Remove from the heat; stir in vanilla. Poke holes with a fork in top of loaves. Pour topping over loaves. Cool in pans for 10 minutes or until topping is absorbed. Remove from pans to wire racks to cool. Yield: 2 mini loaves.
Editor’s Note: The baked bread may be frozen for up to 2 months.
Originally published as Old-Fashioned Plum Loaves in Cooking for One or Two Cookbook 2003, p264


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