Spiced Plum Bread
Tired of banana bread? As much as I love banana bread, sometimes it’s nice to mix it up a little with a new bread. Plus, it’s plum season! And since we all know they go from not ripe to super ripe pretty quickly, this is a great way to use up any extra plums you may have lying around. For this loaf, I used one plum that was not-quite ripe and one that was almost overripe, and they both worked well in the bread. I've made my version butter free (yay!) but you can use butter instead of olive oil as well if you prefer.
Spiced Plum Bread
1 cup white whole-wheat flour
3/4 cup oat flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 large eggs
3/4 cup low-fat milk
1/4 olive oil, safflower oil, or butter
1 teaspoon vanilla extract
1 1/2 cups diced ripe plums (about 2 medium plums)
2/3 cup almonds, toasted, and then coarsely chopped
2 teaspoons turbinado sugar
Preheat the oven to 350F. Generously coat a 9x5 inch nonstick loaf pan with cooking spray.
Whisk the flours, sugar, baking powder, and spices together in a medium bowl.
In a large bowl, whisk together the eggs, milk, oil (or butter if you’re feeling buttery), and vanilla. Add the plums and almonds and gently stir. Add the dry ingredients in 4 batches, mixing lightly after each addition.
Scrape the batter into the loaf pan and sprinkle with the turbinado sugar.
Bake until the loaf is golden brown, about an hour. Test for doneness with a toothpick or wooden skewer. You should be able to insert it into the loaf and it should come out cleanly.
Let the loaf cool in the pan for 10 minutes and then turn it onto a wire rack. You might need to use a knife or thin spatula to loosen the loaf from the pan. Allow the loaf to cool on its side for an hour before you cut into it.
This one is best the day you make it, so don’t let it sit around too long.