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Publisher Photo
I've baked this moist bread for so long that I don't recall where I got the recipe. A simple-to-make plum filling and hot roll mix make it easy to whip up on Christmas morning.
Recommended: Holiday Butters
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 1 package (16 ounces) hot roll mix
  • 2 tablespoons butter or margarine, melted
  • 1 can (30 ounces) purple plums, drained, halved and pitted
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1 to 2 tablespoons milk
  • 1/3 cup slivered almonds

Directions

Prepare and knead hot roll mix according to package directions. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 10-in. rectangle. Brush with butter.
Place plums, cut side down, lengthwise down the center third of rectangle. Combine sugar, cinnamon and cloves; sprinkle over plums. Fold both long sides of dough over filling; pinch seam to seal and tuck ends under. Place a greased baking sheet on work surface next to loaf. Carefully slide loaf onto baking sheet. With a sharp knife, make slashes 1 in. apart across top of loaf. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over warm loaf. Sprinkle with almonds. Yield: 1 loaf.
Originally published as Plum Coffee Loaf in Country Woman Christmas Annual 2001, p19

  • 1 package (16 ounces) hot roll mix
  • 2 tablespoons butter or margarine, melted
  • 1 can (30 ounces) purple plums, drained, halved and pitted
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1 to 2 tablespoons milk
  • 1/3 cup slivered almonds
  1. Prepare and knead hot roll mix according to package directions. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 10-in. rectangle. Brush with butter.
  2. Place plums, cut side down, lengthwise down the center third of rectangle. Combine sugar, cinnamon and cloves; sprinkle over plums. Fold both long sides of dough over filling; pinch seam to seal and tuck ends under. Place a greased baking sheet on work surface next to loaf. Carefully slide loaf onto baking sheet. With a sharp knife, make slashes 1 in. apart across top of loaf. Cover and let rise until doubled, about 30 minutes.
  3. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over warm loaf. Sprinkle with almonds. Yield: 1 loaf.
Originally published as Plum Coffee Loaf in Country Woman Christmas Annual 2001, p19

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