Sunday Morning Coffee: Plum Bread

July 1, 2012 at 2:31 pm Leave a comment

Red plums were on sale this week, so I picked up a few for this lovely, slightly tart quick bread. Whether you choose red, purple or green plums, make sure they are firm so they will slice nicely and make this bread tangy and fresh tasting.

My recipe is adapted from Edna Staebler’s More Food that Really Schmecks. I hear this old favourite has been reissued: the recipes are great and Staebler’s chatty style is wonderful.  It’s one of the handful of cookbooks I still consult in this day of internet recipes and Epicurious apps.

I substituted 2% yogourt for milk, and half whole wheat for white flour to make this a tad healthier and added the glazed plum slices to the top to make it prettier.

  • 1 cup whole wheat flour
  • 1 cup white flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup plus 2 T sugar
  • juice and grated rind of one large orange
  • 1 1/2 cups chopped plums* (3-4 large plums)
  • 1/2 cup chopped nuts (I used slivered almonds)
  • 1 egg
  • 3/4 cup  yogourt ( I used 2%. You could substitute buttermilk)
  • 3 T vegetable oil

Put 1/2 the grated rind into a small dish with the 2 tablespoons sugar while you chop the plums. *I sliced one additional plum into fairly thin crescents and stirred it into the rind/sugar mixture. Set aside for later.

Mix together the remaining rind, the flours, the remaining sugar, baking powder and salt. Stir in the plums and nuts

Beat together the egg, yogourt, orange juice and oil. Make a well in the dry ingredients and pour in the wet ingredients. Stir just until moistened – do not overbeat or your bread will be tough. You’ll have a stiff batter:  add a little more yogourt or a splash of milk if it’s too dry.

Spoon into a well greased loaf pan [my usual 9×3 was just a little bit too small: next time I’ll use my bigger pan.] If you choose to garnish the loaf, arrange the plum slices on top, pressing in just slightly. Brush the top with the sugar/rind syrup that remains once the plums are removed from the bowl.

Hint: Let the pan full of batter sit for 10 minutes or so while you heat the oven: this makes for a better, more moist loaf than popping it directly in to bake.

Bake at 350 degrees for about 1 hour or until a cake tester comes out clean. Cool in the pan on a rack for about 20 minutes, then turn out to cool completely. I find this slices better if you wrap the cooled loaf and let it rest overnight.

Nutrition Facts from Calorie Count
Serving Size 50 g     [16 slices per loaf]
Amount Per Serving
Calories  142
Calories from Fat  42
% Daily Value*
Total Fat   4.7g   7%
Saturated Fat     0.8g   4%
TransFat             0.0g
Cholesterol    11mg   4%
Sodium   10mg   0%
Total Carbohydrates   22.2g   7%
Dietary Fiber  0.9g   4%
Sugars 9.0g
Protein 3.2g

Entry filed under: Recipes. Tags: , , .

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July 2012

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