Plum And Walnut Brown Bread Recipes

SPICED PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, blend the egg, honey, sugar, and vanilla. Mix in the flour, baking soda, cloves, and cinnamon. Fold in the plums and walnuts.
• Transfer the batter to the prepared loaf pan, and bake 50 to 60 minutes in the preheated oven, until a toothpick inserted in the center of the loaf comes out clean.

MY MOTHER-IN-LAW'S PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
• Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt and baking soda. Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.

PLUM AND WALNUT BROWN BREAD

Steps:

• Preheat oven to 350 degrees. Butter and flour a loaf pan 9 by 5 by 3 inches.
• Sift together flour, sugar, baking powder, baking soda and salt into a large bowl. Blend in the butter with a fork until the mixture resembles coarse meal.
• Beat the egg until thick. Stir the egg and prune juice into the flour mixture just until the ingredients are blended. Fold in the plums and nuts.
• Spoon the batter into the baking pan. Bake for 1 hour and 15 minutes, until the top springs back when touched lightly and a cake tester comes out clean. Allow to cool before removing from pan.

PRUNE PLUM NUT BREAD

Steps:

• Preheat oven to 350°F.
• Lightly grease and flour two 9 x 5 x 2 1/2-inch loaf pans.
• Wash and dry the plums, but do not peel, dice into small pieces.
• If using dried prunes, soak them in warm water for about 15 minutes pat them dry and dice them.
• In a large bowl, cream butter, sugar and vanilla until fluffy.
• Add eggs, one at a time, beating well after each addition.
• Sift together flour, salt, cream of tartar and baking soda.
• Blend yogurt and lemon peel, add to creamed mixture alternately with dry ingredients.
• Stir until well-blended.
• Add diced plums/prunes and nuts; mix well.
• Divide batter between the 2 prepared loaf pans and bake for 50 to 55 minutes or until cake tester inserted in center of bread comes out clean.
• Remove loaves from oven; let cool in pans for 10 - 15 minutes, then invert loaves onto cooling rack, and let cool completely.

FRESH PLUM QUICK BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking soda and salt. In another bowl, whisk the buttermilk, oil, egg and lemon zest. Stir into dry ingredients just until moistened. Fold in plums. Pour into two greased 8x4-in. loaf pans., Combine the topping ingredients; sprinkle over batter. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan or loaf pans.
• In a large bowl, mix together vegetable oil, white sugar, eggs, plum baby food, and food coloring. In a separate bowl, mix together flour, cloves, cinnamon, nutmeg, salt, baking soda, and nuts.
• Mix wet and dry ingredients together. Transfer batter to prepared pan(s).
• Bake in the preheated oven for 50-60 minutes or until a tester comes out clean. (Smaller loaf pans will take less time.)
• Remove from oven to cool 10 minutes in pan. Remove and place on cooling rack.
• While the cake is cooling, combine confectioners' sugar and lemon juice. Brush over top while cake is still hot.