My Mother-in-Law's Plum Bread

NEW FAVORITE BAKING RECIPE! I had a lot of plums going overripe before EI could eat them so I figured a nice plum breads should do the trick. AND IT DID. This was a fairly simple recipe to follow. Instead of yogurt (didn't have any), I made my own buttermilk as a substitute (use1 Tablespoon lemon juice + 1 cup milk alternative). When you do this, stir the mixture and let sit for a 5 minutes before using (this allows the liquids to thicken a bit). I used 1/2 a cup for the recipe. I also reduced the vanilla extract to 1/2 teaspoon and added 1/2 teaspoon of almond extract. Also added 1 teaspoon of cinnamon. I highly recommend adding the brown sugar topping, it is so good! I liked to slice a piece, heat it up for 15 seconds, add a little butter to the warm bread, and eat it either with my morning coffee or as a dessert after dinner =) I think this needed 50 minutes for me but good to set for 45 and then check it every 5 minutes if it needs longer.

After reading other reviews, I took some of the suggestions, and added 1/3 cup chopped pecans, 1 teasp Cinnamon, 1/2 teas almond extract, and some grated orange rind. I used unsalted butter instead of margarine, and tried to control the calories a bit by substituting granulated Splenda for sugar. I decided to make muffins instead of bread, and I used non-stick silicone muffin liners to avoid sticking. I increased the plums to 1 1/2 cups (because I had 30 lbs of plums.) Baking took 30 minutes, and the recipe made 16 small muffins with 190 calories each. They were delicious and very moist. I will have to dole them out carefully to my husband, or they will all be gone in a flash.

Changed it up abit to cut sugar, sodium and fat. I used 1 c. frozen plums cut up ( not drained), 1/3 c raisins with the 1 Tbsp. flour and for Wet Ingredients used 2 eggs, 1/3 c oil, 1/3 c brown sugar, ( will use honey next time), vanilla. For Dry , I used 1 c. all purp flour and 1/2 whole wheat, 1 tsp b. powder, 1/4 b. soda. I used 1/3 c vanilla yogurt, topped off the loaf with walnuts, and baked in my toaster oven covering it for last minutes. I found my loaf really moist , maybe too moist , so will cut by 1 egg. or drain my frozen plums. I love it and sweet enough for me.

Made 2 loaves with white sugar for 1 loaf (i.e. it was cut in half). Used butter instead of margarine, and used over 1.5 cups of plums per loaf (so over 3 cups of plums for 2 loaves). Baked 2 loaves for 1 hour. It turned out great. Super easy recipe that I would definitely use again (and *soon* as I can make more bread to give away with the extra plums from my tree, now that I know that the recipe is good). Thank you for this!

Ok, so I had to change a few things. Baking for a diabetic can be a challenge. I cut the white sugar to 1/4 cup, the rest, Splenda. I used a scant 1/2 of it due to reviews saying it was a bit sweet. Increased the plums by 1/2 cup. Doubled the vanilla, and soda. Sour cream instead of yogurt. I didn't have any. Topped with chopped pecans and dusted top with Splenda brown sugar. My husband went wild!!! So good. I'm sure the original recipe would be just as wonderful. I just wanted to let those bakers know that substituting spoonable Splenda works well for this wonderful cake.

Absolutely loved it. I used wild plums picked on our place on the Yellowstone river (Montana) I used a little bit more plums than called for and also more vanilla and baking soda. Yogurt used was honey vanilla flavor greek yogurt (Greek Godz brand). SOOOOO good that I am sitting her cutting up more wild plums to make more bread to freeze.

Excellent as written. my plums were overly ripe, soft and juicy, so "tossing" them with flour just would have made a paste, so I skipped that part. I did have to bake it 15 more minutes than the recipe said, but it came out great and looking like the photo. I had more plums, so decided to make another batch; however, I had used up all the yogurt. Added some leftover almond paste I had in the fridge, with a splash of amaretto instead of vanilla. I also put the plums in earlier. Since they were so soft, they disappeared into the batter. That loaf came out not so moist, and without the obvious chunks of plum, but still very good.

Love this recipe. Made it over the summer with my plums which were slightly tart, added 1/2 cup chopped walnuts and used vanilla greek yogurt instead of plain. Fantastic! Made a variation for Christmas where I replaced the plums with 1/2 cup each chopped apples and cranberries. Again, so yummy!

Loved it - great crunchy top, light and tasty. I used 1 1/2 slightly heaped cups of plums. 1/2 tsp baking soda as some suggested and I added 1/4 tsp cinnamon (Vietnamese Penzy brand). I only had coconut yogurt which is runnier so it took much longer to bake so will use thicker Greek yogurt next time. Excellent though and not overly sweet!

My family loved this cake. I did the changes that asarah9 recommended: 1/2 extra cup plums, 1/3 vanilla yogurt instead of plain and 3/4 cup sugar. I add 1/2 tablespoon cinnamon and spring less than recommended of brown sugar on the top. Baked extra 20 minutes. This is a keeper. Thanks.