This plum bread is sweet and tart, filled with fresh plums and chopped pecans. It’s delicious for dessert, a healthy snack, or for breakfast!
This plum bread is so moist, flavorful and delicious. It’s bursting full of flavors from cinnamon and cardamom and pieces of fresh plums, and crunchy pecans.
We have two plum trees. They ripen at different times, and are different types of plums. One is the Santa Rosa plum, which is a dark purple color and juicy when bitten into. The other is the Satsuma plus which is red and hardier. Both are delicious to eat, and both trees are good for different types of recipes. We grow both types of trees because you can’t have one without the other. The trees need each other to produce fruit because they require cross pollination.
The Satsuma plum is perfect for making plum jam, or freezing. I like to use the frozen pieces in plum smoothies. The Santa Rosa plum I like using for baking, like in this delicious plum bread. These plums would also be good for juicing to drink, or to make a syrup, or for plum ice cream, and like I said, just for eating too.
The two spices I used in this bread are two of my favorites, cinnamon for it’s lovely aroma, and cardamom that adds a slight citrusy spicy flavor, that compliments the plums so nicely.
You’ll of course need plums for this bread. Then you’ll need normal baking ingredients, like flour, sugar, baking soda, and an egg. I also used some honey for sweetness too. Then you’ll use applesauce and greek yogurt for moisture. Vanilla extract, cinnamon and cardamom for flavor, salt for flavor. And pecans for a crunch.
How do you make plum bread?
First you’ll chop up or dice your fresh plums. Discard the pits. Chop up your pecans too.
In a large bowl, whisk together the egg, honey, sugar, and vanilla extract until just combined. Then add in the applesauce and greek yogurt. I enjoy baking without any added oil. I replace the oil with two things in this plum bread – both greek yogurt, and applesauce. You can also substitute one of them for oil for a lighter crumb in the bread. You can also use just greek yogurt, or just applesauce if you only have one on hand.
Then mix in your dry ingredients. Your flour, baking soda, salt, cinnamon, and cardamom. Fold in the chopped plums and pecans. Scoop the batter into a greased loaf pan. Sprinkle a couple more of the plum pieces on top of the bread to show the color through. You can also sprinkle coarse sugar over the top. Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. If the top of bread starts to get too dark as the bread bakes, loosely drape a piece of foil over the top to prevent it from darkening more.
This plum bread is the perfect way to use up ripe plums this time of year. It’s sweet, with bursts of plums and crunchy pecans throughout. It’s great for a snack, or for a quick breakfast.
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- 1 1/2 cups plums (chopped, about 3 or 4 plums)
- 3/4 cup pecans (chopped)
- 1 eggs
- 1/2 cup honey
- 2/3 cup white sugar
- 1 tsp vanilla
- 1/2 cup applesauce*
- 1/2 cup Greek vanilla or plain yogurt*
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 2 TBS coarse sugar
- Large Mixing Bowl
- Preheat the oven to 350 degrees Farenheit.
- Grease a 9x5inch loaf pan.
- Chop or dice the plums. Set aside.
- Chop the pecans. Set aside.
- In a large bowl, whisk together the egg, honey, sugar and vanilla extract.
- Mix in the applesauce and Greek yogurt until all combined.
- Stir in the flour, baking soda, salt, cinnamon, and cardamom.
- Gently fold in pecans and plums, reserving a few plums for the top.
- Scoop the batter into greased loaf pan, gently place remaining plums on top of the batter.
- Sprinkle the top with coarse sugar if desired.
- Bake for 50 to 65 minutes, or until a toothpick inserted comes out clean
- Cool in pan on a cooling rack for 15 minutes, then remove from pan to cool completely.
- Store any leftover in plastic wrap for a 2 to 3 days on the counter.
This plum bread was originally posted on August 12, 2013. The pictures and text were updated August 21, 2020