Plum Bread

Why You’ll Love This Recipe

This bread is easy to prepare and uses simple ingredients while delivering a rich, fruity flavor. The plums keep the loaf moist and add bursts of freshness in every bite. It’s versatile, not overly sweet, and perfect for using seasonal fruit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Milk or yogurt
Fresh plums (pitted and chopped)

Optional additions:

Chopped nuts
Brown sugar for topping

Directions

Preheat the oven and grease a loaf pan.

In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

In another bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

Alternate adding the dry ingredients with the milk or yogurt, mixing until just combined.

Gently fold in the chopped plums.

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle brown sugar on top if desired.

Bake until the bread is golden and a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for a short time before transferring to a wire rack to cool completely.

Servings and timing

Servings: 8 to 10 slices
Prep time: 15 minutes
Bake time: 50 to 60 minutes
Total time: 1 hour 10 to 1 hour 15 minutes

Variations

Add a crumble topping for extra texture.

Use a mix of plums and other fruits like peaches or berries.

Add a hint of almond extract for a deeper flavor.

Make it into muffins by dividing the batter into a muffin tin and reducing the baking time.

Dust with powdered sugar before serving for a simple finish.

Storage/Reheating

Store Plum Bread in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 5 days for longer freshness.

Freeze slices for up to 2 months; thaw at room temperature before serving.

To reheat, warm slices in the microwave for about 10 to 15 seconds.

FAQs

Can I use canned plums?

Fresh plums are best, but canned can be used if well-drained.

Should I peel the plums?

No, the skin adds color and flavor.

Can I reduce the sugar?

Yes, slightly reducing sugar is possible without affecting texture too much.

Why is my bread too dense?

Overmixing or too much fruit can make the bread dense.

Can I use whole wheat flour?

Yes, substitute part of the flour for a heartier texture.

Can I make it dairy-free?

Yes, use plant-based butter and milk alternatives.

How do I know when it’s done?

Insert a toothpick; it should come out clean.

Can I add nuts?

Yes, walnuts or almonds work well.

Can I freeze Plum Bread?

Yes, wrap tightly and freeze for up to 2 months.

What can I serve with it?

It pairs well with tea, coffee, or a light spread of butter.

Conclusion

Plum Bread is a simple yet delicious way to enjoy fresh fruit in a soft, tender loaf. With its balanced sweetness and moist texture, it’s a reliable recipe for both everyday baking and special moments.

Plum Bread

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A soft and moist plum bread filled with juicy fruit and a hint of warm cinnamon. Perfectly balanced with sweetness and tartness, it’s ideal for breakfast, tea, or dessert.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 70 minutes
• Yield: 8-10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk or yogurt
• 1 1/2 cups fresh plums, pitted and chopped
• 1/4 cup chopped nuts (optional)
• 2 tablespoons brown sugar (optional, for topping)

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Alternate adding the dry ingredients with the milk or yogurt, mixing until just combined.
6. Gently fold in the chopped plums and optional nuts.
7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle brown sugar on top if desired.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan briefly, then transfer to a wire rack to cool completely.

Notes

• Use ripe but firm plums for best texture and flavor.
• Try adding a crumble topping for extra crunch.
• Substitute part of the flour with whole wheat flour for a heartier loaf.
• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
• Freeze slices for up to 2 months and thaw at room temperature before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 250 kcal
• Sugar: 18 g
• Sodium: 160 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg