Tasty Spiced Plum Loaf

This juicy plum bread turns summer's ripe plums into a soft, fragrant treat that highlights the fruit's natural sweetness with warming spices. Cinnamon and cardamom create a snug background that lets the plums take center stage, making this bread ideal for morning meals, tea breaks, or after-dinner treats.

I whipped up this bread when I noticed my counter piled with plums that wouldn't last much longer. Those rich purple swirls mixed with warm spices turned potential food waste into a treat my family now begs for whenever plum season rolls around.

Ingredients

• All purpose flour: Gives the bread structure while keeping it soft. Swap in gluten free blend or buckwheat flour if you need to
• Baking powder and baking soda: Team up for perfect height and airy texture
• Ground cinnamon: Brings cozy warmth that works magic with plums
• Cardamom pods: Freshly ground seeds add a special fragrant touch that makes this bread stand out from regular fruit breads
• Plum compote: Adds both wetness and deep flavor throughout
• Mild olive oil: Adds moisture without fighting against the subtle plum taste
• Almond milk: Brings a touch of light creaminess without using dairy
• Coconut sugar or demerara sugar: Adds hints of caramel that work well with the fruit
• Vanilla essence: Pulls all flavors together with gentle sweetness

Step-by-Step Instructions

Prepare the Oven and Pan:

Heat your oven to 180°C / 355°F with the rack placed just below the middle spot. Cover a 900g/2lb loaf pan with baking paper, leaving extra hanging out for easy cake removal. This lower rack spot keeps the top from getting too dark before the middle cooks through.

Make the Plum Compote:

Take about 550g/20oz of ripe plums and remove their stones, but save 3 plums for the top. Chop the pitted plums roughly and throw them in a small pot with roughly 60ml/¼ cup water. Cover and let them gently boil, then turn down to a simmer. Let the plums cook down completely for about 8 minutes. Take off the lid and keep simmering until it gets thick and the extra water goes away, about 5 more minutes. You want it thick like chunky applesauce. Let it cool fully before adding to your batter.

Mix the Wet Ingredients:

In a big bowl, stir together 240ml/1 cup of the cooled plum mixture with oil, almond milk, sugar, and vanilla. Mix well until everything blends together and most of the sugar melts in. You'll get a gorgeous deep purple mixture.

Combine the Dry Ingredients:

In another bowl, sift your flour to get rid of lumps. Add baking powder, baking soda, cinnamon, and crushed cardamom seeds. Mix well so the spices and rising agents spread evenly through the flour.

Create the Batter:

Put the dry stuff into the wet stuff in three goes, folding gently each time. Mix just enough to make the flour disappear, but don't mix too much or your bread will get tough. The batter should be pretty thick, kind of like what you'd use for muffins.

Prepare and Bake:

Pour your batter into the ready pan and spread it flat. Slice those saved plums thinly and lay them in a fan pattern on top, pushing them in just a bit. Bake for around 50 minutes, until a toothpick stuck in the middle comes out with just a few damp crumbs.

Glaze and Cool:

While the bread's still hot, brush the top with maple syrup to make it shiny and add a touch more sweetness. Let the bread cool all the way in the pan before taking it out, since it'll be pretty fragile while warm.

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I love crushing the cardamom pods most when making this. The second those tiny seeds crack under my mortar and pestle and send out their smell, I know my bread will have that extra special scent that bottled spices just can't match. My whole kitchen fills up with their citrusy flowery smell and takes me back to memories of wandering through spice markets.

Storage Tips

This plum bread stays juicy when kept in an airtight container at room temp for 3 days. If you want it to last longer, stick it in the fridge for up to a week, though it gets a bit denser when cold. To perk up slices, warm them quickly in the microwave for 10 seconds or give them a light toast. The bread freezes great too—wrap single slices in parchment, then pop them in a freezer bag for up to 3 months.

Seasonal Variations

Plums really shine in this recipe, but you can switch to other stone fruits as they come in season. Try it with apricots, nectarines, or peaches using the same cooking method. Each fruit brings its own special flavor while still working great with the warm spices. In fall, go for pears or apples with a tiny bit of nutmeg added to the spice mix.

Serving Suggestions

For breakfast, try a thick slice lightly toasted with a spoonful of Greek yogurt or plant-based yogurt on top. As a dessert, warm a slice a bit and add some coconut whipped cream and extra plum sauce. This bread also goes great with afternoon tea, especially Earl Grey, which really brings out the cardamom taste. For special times, drizzle slices with an easy topping made from powdered sugar mixed with lemon juice.

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Here's an easy yet fancy way to turn in-season plums into something that looks as good as it tastes.

Frequently Asked Questions

→ Can I use ready-made plum compote for this recipe?

Sure, shop-bought compote works fine, though making it yourself tastes way better. Just make sure you've got 1 cup (240ml) for the mix, plus extra if you want some for serving.

→ How can I tell when my plum bread is ready?

Stick a toothpick in the middle - it should come out mostly clean but not totally dry, since this bread should stay moist. It usually takes about 50 minutes at 180°C/355°F.

→ Is it possible to make this without gluten?

You bet! The recipe clearly says you can swap in all-purpose flour, a gluten-free mix, or buckwheat flour and get great results with any of them.

→ What can I use if I don't have coconut sugar?

Demerara sugar works great as the recipe suggests. You can also try brown sugar or plain white sugar, but they might change the rich flavor a bit.

→ What's the best way to keep this plum bread fresh?

Keep it in a sealed container at room temp for 2-3 days, or in the fridge for up to a week. You can also wrap slices separately and freeze them for up to 3 months.

→ Can I swap plums for other fruits?

For sure, apricots, peaches, or nectarines would fit right in and keep the bread nice and moist with similar flavors. You'll need around 550g of fruit to make the compote.