Sugar Plum Bread Recipe

5 2 1
Sugar Plum Bread Recipe
Sugar Plum Bread Recipe photo by Taste of Home
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Sugar Plum Bread Recipe

Read Reviews
5 2 1
Publisher Photo
I grew up with my Grandma Mitchell’s irresistible prune bread. We slathered it with butter and ate it with cottage cheese and fresh fruit for a simple breakfast. And it always makes an appearance at the holidays! —Emily Tyra, Milwaukee, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 40 min.

Ingredients

  • 1 cup pitted dried plums, coarsely chopped
  • 3/4 cup water
  • 2 tablespoons plus 3/4 cup granulated sugar, divided
  • 2 tablespoons shortening
  • 1 large egg, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons coarse sugar

Directions

Preheat oven to 350°. In a small saucepan, combine dried plums, water and 2 tablespoons granulated sugar. Bring to a simmer over medium heat for 1 minute. Remove from heat; let stand until plumped, about 10 minutes. Drain plums, reserving fruit and liquid. Measure liquid, adding enough water to yield 1/2 cup.
Cream shortening and remaining granulated sugar until light and fluffy, about 4 minutes. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with cooking liquid; fold in cooled dried plums (batter will be thick).
Transfer batter to a greased 8x4-in. loaf pan. Sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Test Kitchen tips
  • If dried plums (prunes) aren't to your liking, try substituting dried apricots.
  • Add a little lemon zest to softened butter and slather on top.
  • Originally published as Sugar Plum Bread in Taste of Home November 2017

    Nutritional Facts

    1 slice: 202 calories, 3g fat (1g saturated fat), 16mg cholesterol, 291mg sodium, 41g carbohydrate (21g sugars, 1g fiber), 3g protein.

    • 1 cup pitted dried plums, coarsely chopped
    • 3/4 cup water
    • 2 tablespoons plus 3/4 cup granulated sugar, divided
    • 2 tablespoons shortening
    • 1 large egg, room temperature
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 tablespoons coarse sugar
    1. Preheat oven to 350°. In a small saucepan, combine dried plums, water and 2 tablespoons granulated sugar. Bring to a simmer over medium heat for 1 minute. Remove from heat; let stand until plumped, about 10 minutes. Drain plums, reserving fruit and liquid. Measure liquid, adding enough water to yield 1/2 cup.
    2. Cream shortening and remaining granulated sugar until light and fluffy, about 4 minutes. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with cooking liquid; fold in cooled dried plums (batter will be thick).
    3. Transfer batter to a greased 8x4-in. loaf pan. Sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Yield: 1 loaf (12 slices).

    Test Kitchen tips
  • If dried plums (prunes) aren't to your liking, try substituting dried apricots.
  • Add a little lemon zest to softened butter and slather on top.
  • Originally published as Sugar Plum Bread in Taste of Home November 2017

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    Reviews forSugar Plum Bread

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    MY REVIEW
    Carol User ID: 9240834 277122
    Reviewed Nov. 1, 2017

    "This bread is delicious, and pretty low in calories too. I followed the recipe exactly as written. I used "Sugar In the Raw" turbinado sugar crystals for the coarse sugar to sprinkle on top. It was great, especially slightly toasted with cream cheese."

    MY REVIEW
    snmckey User ID: 1512292 276679
    Reviewed Oct. 23, 2017

    "This bread is wonderful. I followed the recipe as written and it came out wonderful (in high altitude)."

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