- 1 cup sugar
- 1/2 cup packed brown sugar
- 3/4 cup vegetable oil
- 1 egg
- 1 teaspoon grated lemon peel
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1-1/2 cups chopped pitted fresh plums (about 9 small)
- 2 tablespoons sugar
- 2 tablespoons chopped pecans
- 1/4 teaspoon ground cinnamon
- In a mixing bowl, combine the sugars, oil, egg and lemon peel; mix well. Combine the flour, baking soda and salt; add to sugar mixture alternately with buttermilk. Stir in plums. Pour into two greased 8-in. x 4-in. loaf pans.
- Combine 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.
Reviews forFresh 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."
"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."