We have two plum trees, I believe I have mentioned this before. They ripen at different times and have different flavors. The Santa Rosa plum is a dark purple and juiciest when bitten into, the Satsuma is closer to a red and hardier. Both are good but for different reasons.
I can freeze the Satsuma and also make jam with them. If you are going to freeze the plums; wash well, cut in half, and pit them. (You could bake with and make smoothies with the frozen plums) The Santa Rosa plum I have been using with the plum ice cream, canning juice for syrup, eating, and now this delicious plum bread. We grow both because you can’t have one without the other, they need each other to produce fruit. Just like us, we need each other too – but we are each different and have great gifts we bring to the big picture.
1/2 cup honey
2/3 cup white sugar
1 tsp vanilla extract
1/2 cup spiced applesauce (if you use regular applesauce, add more cinnamon)
1/2 cup plain Greek yogurt
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cardamon
1 1/2 cup chopped and pitted plums
3/4 cup chopped pecans
1. Preheat oven to 350 degrees.
2. Lightly grease a 9×5 loaf pan.
3. Mix in a large bowl; the egg, honey, sugar, and vanilla.
4. Add the applesauce and yogurt, mix.
5. Mix in the flour, soda, cinnamon, and cardamon.
6. Gently add the plums and pecans and mix just enough to incorporate.
7. Put the batter in the loaf pan and bake for 50 to 60 minutes in the oven, until a toothpick inserted in the center comes out clean.
8. Cool for 5 minutes on a cooling rack and then remove from pan to finish cooling. (If needed take a knife around the edge of the pan to loosen the bread)