Yum Plum Crumb Loaf…a little bit of a tongue-twister, but it really does describe this moist and tasty quick bread! Ann, who has lots of yummy recipes and had lots of plums from her backyard plum tree, gave me a recipe for Plum Bread that a friend gave her, which I changed up by adding a little more plums, a little more baking soda, and a crumb mixture on top. There’s actually some crumb mixture in the middle of the loaf too, just to give it a little extra sweetness, but it’s not very visible. I used red plums in this but you can use any kind of plum, or you could probably substitute peaches or nectarines, too–I haven’t tried that yet, but I don’t see why you couldn’t! I strongly recommend using parchment paper to line your loaf pan (instead of greasing the pan)–it will come out much easier, since all you have to do is lift it out of the pan with the parchment paper edges, and you won’t mess up your tasty crumb topping.
This is a very moist, yummy bread that’s great for breakfast, brunch, or dessert. And it’s a great way to use those plums from your plum tree or from the farmer’s market! It does take a little time to chop up your plums, but other than that, it’s easy to make. You don’t even have to peel the plums! Making the crumb topping ahead of time is also a handy time-saver.
Plums remind me of summer, and now that summer is officially here, it seemed like the perfect time to share this recipe with you!
YUM PLUM CRUMB LOAF by NancyCreative
Makes one 9×5″ loaf
- 1 1/4 cups pitted, finely chopped plums (you don’t need to peel the plums)
- 1 Tablespoon all-purpose flour
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour (I used unbleached flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup plain Greek yogurt
- CRUMB TOPPING: Mix together 1/3 cup all-purpose flour, 2 Tablespoons packed brown sugar, and 2 Tablespoons granulated sugar; then add 1 1/2 Tablespoons chilled butter and mix with a fork until topping is crumbly.
Preheat oven to 350 degrees and line a 9×5″ loaf pan with parchment paper.
Finely chop the plums, place in a small bowl, and sprinkle with 1 Tablespoon flour, tossing to coat. Set aside.
In large bowl, beat butter, sugar, and vanilla until light and fluffy. Add in the eggs and beat well.
In medium bowl, blend flour, salt, and baking soda. Stir dry ingredients into the egg mixture, then blend in the yogurt, mixing well until you have a smooth batter. Lightly stir in the flour-coated plums.
Pour or spoon half the batter into your parchment-lined loaf pan, then take 1/3 cup of the crumb topping and sprinkle evenly over the batter. Add the rest of the batter to the pan, spreading evenly, and top with the rest of the crumb topping.
Bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in center comes out clean (my baking time was 50 minutes). Remove from oven and let cool about 10 minutes. With the edges of the parchment paper, lift loaf out of pan. You can either cool the loaf completely and slice, or slice the loaf while still warm and serve.
Do you like to bake or cook with plums? What’s your favorite plum recipe?