This is a great recipe. Looks beautiful and tastes great!!! It's very easy and a really great way to use up extra plums. I am also going to make this recipe as muffins. I have tried this recipe three ways; with the buttermilk, without the buttermilk, substituting a teaspoon vinegar, 1 cup milk and 1 tbsp butter. I also made it with the 1 cup milk and about 2 tbsp. sour cream instead of the buttermilk and they all came out the same.

Absolutely 5 stars--more if I could rate higher! I used Oklahoma sand plums that I purchased from a small farmer's market on historic Route 66. Sand plums are small, juicy, and pulpy, with yellow fruit. Because of the extra moisture, I compensated by using a little less than 1-1/2 cups fruit and by adding another 1/3 cup flour. Made a very tender, moist, and delicately flavored bread, with nice bursts of tart plum and interesting crunch provided by just the right sugar/pecan topping. I've already eaten 2 pieces! I'm delighted to find this recipe and now will have to go find more sand plums! Thanks for sharing, Gloria!