Diana's Desserts - www.dianasdesserts.com
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Italian Plum Bread

in Diana's Recipe Book

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(total ratings: 2)
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Servings: Makes 2 loaves
"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

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

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


Reviewer: Lucia
This is such a lovely light bread. I love it!!!!

Reviewer: Tessa Crag Chaderton

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