Plum Wild Bread Recipe

Plum Wild Bread
by Diana Fields

Adapted from a recipe for Georgia Peach Bread by Doris Porter Jones in the cookbook complied by the Junior Service League of Gainsville, Georgia.



Ingredients:

3 cups sliced plums
(I used frozen Damson Plums picked this fall from the Branyan Farm in Peterstown, WV)

1 3/4 cups + 2 Tablespoons sugar, divided
(For Sugar-Free I used Splenda plus (1 cup nonfat dry milk and 1 teaspoon baking soda added with dry ingredients))

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt

1/2 cup shortening (I used Cisco Butter Flavor Stick)
2 eggs (I used Extra Large)

1 cup finely chopped pecans (I used hand crushed Walnuts)
1 teaspoon vanilla extract (This is the last step which I forget to add to the sugar loaf, but was added for the Splenda loaf:)

Yield: 2 Loaves

Preheat oven to 325F. Puree plums and 6 Tablespoons of sugar in food processor or blender. (Mixture should yield 2 1/4 cups, I didn't measure mine and frozen plums are juicier than fresh plums, hence the moistness of my loaves.) Combine dry ingredients; set aside. Combine remaining sugar or Splenda and shortening; cream well. Add, eggs; mix well. Blend in plum puree, then sifted dry ingedients. Stir in nuts and vanilla. Spoon batter into 2 well-greased and floured 9x5x3 inch loaf pans. Bake at 325F for 55 minutes or until done. Cool 10 minutes in pan; turn out on rack and cool completely. Enjoy!!