Italian Plum Bread

in Diana's Recipe Book

Average Rating:  (total ratings: 2)

Servings: Makes 2 loaves

Comments: "This is a wonderful quick bread to serve anytime, and also makes a lovely "sweet" to have at an afternoon tea. Dust the top with confectioners' sugar, and serve with tea or coffee. If possible, try to buy the Italian purple prune plums; they are perfect for making this delightful dessert" .......Diana

Ingredients: 1 cup (2 sticks/8 oz/226g) butter or margarine, softened 2 cups granulated sugar 1 tsp. vanilla extract 4 eggs 3 cups all-purpose flour PLUS 2 extra tablespoons, for tossing with chopped plums 1 tsp. salt 1 tsp. cream of tartar 1/2 tsp. baking soda 3/4 cup plain, lemon or orange flavored yogurt 2 tsp. grated lemon or orange zest 2 cups (about 3 - 4 medium to large size), diced Italian prune plums (chopped into 1/2-inch pieces) 1 cup chopped walnuts (optional) 2 tbsp. Grand Marnier liqueur or other orange flavored liqueur (optional) Confectioners' sugar, for dusting tops of loaves (optional) Cooking spray, for pans

Instructions: 1). Preheat oven to 350 degrees F (180 degrees C). With cooking spray, lightly spray two 9 x 5 x 2 1/2-inch loaf pans; line bottoms of pans with parchment paper. Lightly spray parchment paper also. 2). Wash and dry the plums; chop into 1/2-inch pieces. Place in a medium size bowl, and sprinkle the 2 extra tablespoons of flour over them. Toss together to coat. Set aside. 3). In a large bowl, cream butter, sugar and vanilla until fluffy. Add eggs, one at a time, beating well after each addition. 4). Sift together flour, salt, cream of tartar and baking soda. 5). Blend yogurt and orange zest (or lemon zest, if using); add to creamed mixture alternately with dry ingredients. Stir until well-blended. Add diced plums and nuts; mix well, add orange liqueur (optional). 6). Divide batter between the 2 prepared loaf pans and bake at 350 degrees F (180 degrees C) for 50 to 55 minutes or until cake tester inserted in center of bread comes out clean. 7). Remove loaves from oven; let cool in pans for 10 - 15 minutes, then invert loaves onto cooling rack, and let cool completely. When ready to serve, dust tops of loaves with confectioners' sugar, if desired. Makes two (9 x 5-inch) loaves. Photograph taken by Diana Baker Woodall© 2003

Source: DianasDesserts.com

Date: September 6, 2003

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