This delectable sweet-tart plum bread is made exactly way my mother-in-law used to make it and has a brown sugar topping. Yogurt can be basic, lemon, or orange.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 1 cup pitted, chopped plums
- 1 tablespoon all-purpose flour
- 1 cup white sugar
- ½ cup butter
- ½ teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ cup plain yogurt
- ¼ cup brown sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×5-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.
- Beat white sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy; beat in eggs. Sift 1 ½ cups of flour, salt, and baking soda into a separate bowl; stir into egg mixture, alternating with yogurt until mixture is smooth. Fold in flour-coated plums; pour batter into the prepared loaf pan. Sprinkle brown sugar on top.
- 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 for 15 minutes before inverting onto a wire rack to cool completely.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 343 mg |
| Sugars | 33 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Very good, I used butter instead of margarine, and 1/2C more of plums and 1/2C of rcushed Almonds and taste was heavenly.
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.
Keeper recipe! I doubled vanilla and baking soda, halfed the white sugar. It’s moist, sweet and a bit tart with the sugar cut down, SO tasty!
Tasty recipe. I made a double recipe with butter and sour cream as they were on hand. I also omitted about a half cup of the sugar and I only used 1/8 cup of brown sugar for the topping on each loaf.
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!
Very moist!! I used vanilla yogurt because that is what I had and exactly 1 cup of peeled, diced plums. Added a dash of cinnamon and a few pieces of pecans on top. I used 1/2 tsp of baking soda. They rose beautifully. This recipe made enough for 4 mini loaves. In my Emeril oven on the bake setting at 375F they took 20 minutes to cook. Perfect for summer when you don’t need a hot kitchen!
Excellent recipe! I used 1.5 cups of plums and it was just right. The sugar sprinkled on the top is a great idea.
This came out so nice! Real easy to make. I used vanilla yogurt though, and added ground cinnamon. Definitely going to make this again
This was SO good! My boyfriend made it with the red plums from our organic box. I was surprised at how good it was! He did use real butter instead of margarine, reduced the white sugar by 1/4 cup, and forgot to top it with the brown sugar. It was amazing! Definitely a keeper!
This is a fantastic recipe! I made three mini loaves. Used 2 cups of plums because I had to use up lots, and it was the perfect amount. I did increase the baking soda to 1/2 teaspoon as 1/4 didn’t seem like enough. Didn’t bother with the sugar on top as they were plenty sweet. Will definitely make this again.
This is the best loaf I’ve had so far! It’s even better than zucchini bread! That person who said it was tart obviously used either under-ripe plums or Greek yogurt. I used a blueberry yogurt (it was all that I had in the fridge) and it was absolute perfection!
This is delish but subbed sour cream & served with whipped cream. It was a big hit!
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.
Per directions, more or less. Just subbed butter for the margarine . Turned out excellent! This is the 3rd (and definitely not the last) time I’ve made it and it comes out yummy every time! Would have submitted a pic but it didn’t last long enough!!
I added more plums bc that’s just what I do
This was just what I was looking for! I reduced the sugar and I did add about 1/2 cup of walnuts to the batter, and crushed some on top before I put in the oven. I also used 1 1/2 cups of plums.
I have made this recipe two times. The first time I made it I used fresh cherries the second time I used it I used fresh peaches. I followed the recipe except I used 1 1/2 cups of fruit.
First time I made it I thought it needed more plum. Next time the added plums must have provided too much liquid since it was too moist and fell apart. Hopefully third time is the charm!
This was easy to prepare. I doubled the recipe for 2 loaf pans – 3 black plums were about 1 cup chopped plums. I also reduced the white sugar by a 1/4 cup per loaf. Tasted good, but missing something…next time I will add cinnamon or ginger.
Love the recipe! I replaced the yogurt and margarine with unsalted butter and a combo of sour cream mixed with plain goat kefir. Going to make another one adding chopped walnuts!
I made this from plums fresh from my neighbors yard and it was delicious – but I did make a few changes. I increased the number of plums (1.5x) and added some cinnamon and nutmeg because my plums were particularly tart. So yummy I’m making it again!