YUM PLUM CRUMB LOAF by NancyC
Makes one 9 x 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 unbleached 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˚F and line a 9 x 5″ loaf pan with parchment paper; set aside.

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˚F for 48 to 50 minutes or until toothpick inserted in center comes out clean. 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.

Recipe from NancyC | nancy-c.com