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Lawrence D. Smith

Homestyle Plum Pecan Bread

A moist, fruit-filled quick bread featuring fresh plums, chopped pecans, honey, applesauce, yogurt, cinnamon, and cardamom, finished with extra plums and coarse sugar on top.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Plum Bread
  • 1 ½ cups plums chopped; about 3–4 plums
  • ¾ cup pecans chopped
  • 1 egg
  • ½ cup honey
  • ⅔ cup white sugar
  • 1 teaspoon vanilla
  • ½ cup applesauce*
  • ½ cup Greek vanilla or plain yogurt*
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • 2 tablespoons coarse sugar

Equipment

  • 9×5-inch loaf pan
  • Large mixing bowl
  • Whisk
  • Mixing spoon or spatula
  • Cooling rack
  • Toothpick

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F.
  2. Prepare the Loaf Pan: Grease a 9×5-inch loaf pan thoroughly.
  3. Prepare the Plums: Chop or dice the plums and set them aside, reserving a few pieces to place on top of the batter later.
  4. Prepare the Pecans: Chop the pecans and set them aside.
  5. Combine the Wet Ingredients: In a large mixing bowl, whisk together the egg, honey, white sugar, and vanilla until combined.
  6. Add Applesauce and Yogurt: Mix the applesauce and Greek yogurt into the egg mixture until everything is well combined.
  7. Add the Dry Ingredients: Stir in the flour, baking soda, salt, cinnamon, and cardamom until incorporated.
  8. Fold in the Fruit and Nuts: Gently fold the chopped pecans and most of the chopped plums into the batter, keeping the reserved plum pieces aside for the topping.
  9. Fill the Pan: Transfer the batter to the greased loaf pan and spread it into the pan. Gently arrange the reserved plum pieces over the top.
  10. Add the Sugar Topping: Sprinkle the coarse sugar over the batter if desired.
  11. Bake the Bread: Bake at 350°F for 50–65 minutes, or until a toothpick inserted into the bread comes out clean.
  12. Cool in the Pan: Place the loaf pan on a cooling rack and allow the bread to cool for 15 minutes.
  13. Cool Completely: Remove the bread from the pan and allow it to cool completely on the cooling rack.
  14. Store Leftovers: Wrap any leftover bread in plastic wrap and store it on the counter for 2–3 days.

Notes

  • Use about 3–4 fresh plums to provide the specified 1½ cups of chopped fruit.
  • Reserve a few plum pieces for arranging over the top of the loaf before baking.
  • The recipe allows either Greek vanilla or plain yogurt.
  • You can substitute all applesauce or all yogurt, according to the source note.
  • The coarse sugar topping is optional.
  • Bake until a toothpick inserted into the loaf comes out clean; the source gives a 50–65 minute baking range.
  • Let the loaf cool in the pan for 15 minutes before removing it to the cooling rack.
  • Store leftovers wrapped in plastic wrap on the counter for 2–3 days.