Reviewed: Mar. 1, 2012

This is amazing! So rich, and sweet and plummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

babypenguin

Reviewed: Feb. 9, 2012

Had some plums to use up and found this. My 20 month old LOVES it! He's super picky too and I'm getting some fruit in him ;) Made one loaf with the pecans and one without for personal preferences. Thanks for the fantastic quick bread!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mommyluvs2cook

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Oct. 7, 2011

This was delicious! Modifications for health factor: subsituted 1/2 C pear puree, plus 1/4 cup oil for oil. half WW flour, half white. I also added a 1/2 C of oatmeal because I used 2 whole cups of plums (italian prune plums). Also added 1 tsp of cinnamon and about a 1/4 tsp of nutmeg to the batter. But the coolest thing I tried was that for the topping, I had no nuts but all the reviews said the crunch was great...so I looked around and used All Bran Buds - the result was awesome! so for the topping I used much more than was listed here - about 1/2 cup of the bran buds, cinnamon, and just a drizzle of melted butter to make the cinnamon stick. Great way to add some fibre here and they are so good! The 'bread' did seem to fall apart and so if anyone knows a trick to firm it up, please let me know. I'll try adding an additional egg white or two and more oats next time...But it is so good I don't really care if it falls apart...MMMmmmm! Thank you for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BajaRose

Cooking Level: Intermediate

Reviewed: Oct. 7, 2011

I followed this recipe to the letter, but it was so moist that it completely fell apart when I removed it from the pan after the 10 minutes cooling. Flavor was lovely, but it needed to be eaten with a spoon. The bottom adhered to the pan, even though the pans were well greased. I can't imagine what went wrong. I am not a novice baker.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Colleen

Reviewed: Oct. 4, 2011

What a great way to use up plums! My husband loved it except next time I am going to let it bake a little before putting on the coating as the top was a little too done for my tastes. But it was awesome and I will definitely be making this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

superwoman8977

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: Beech Grove, Indiana, USA

Reviewed: Sep. 27, 2011

Fast, easy, and delicious. A great use for plums. Freezes well and makes a nice side to eggs and sausage at breakfast time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ljensen

Reviewed: Sep. 6, 2011

I scaled this recipe down to "4 servings," which filled 2 small ramekins. I didn't have eggs or oil, but I decided to experiment and subbed plain yogurt for both! It turned out fantastic (and much healthier by accident)! The consistency was more moist/less bready, but I also was very generous with the plums, so I think that added moisture. I personally preferred it cold. Try the yogurt if you dare :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

janet

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Aug. 1, 2011

I don't usually eat plums, but we found some trees loaded with them and decided to pick a few pounds...I give this recipe 5 stars, although I did make several changes to suit my family. 1. I only used the 1 c. of regular white sugar in the batter. 2. I used 1/2 c. vegetable oil. 3. I didn't have buttermilk and I live in Sweden so I used 1 c. of filmjölk (thick sour milk) and 1/2 c. of regular 2% milk. I sprinkled the cinnamon on top of the batter then I mixed 1/2 c. brown sugar with 1 c. chopped pecans. It came out very tasty! I like the flavor of the lemon in the bread too. I used yellow Shiro plums which were ripe and sweet. Some of the plums sank to the bottom of the pan even though I floured them beforehand, but we don't mind. This was a nice change from the usual sweet breads. It was delicious~ Thank you for a lovely recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KELLY in Sweden

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Apr. 19, 2011

Made these as muffins instead of bread; baked them in standard size muffin tins for 18 minutes. We loved them, they disappeared so fast! I'm looking forward to trying this recipe with other stone fruits, too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Avrienne

Cooking Level: Expert

Reviewed: Jan. 26, 2011

I had my fears about this recipe because in with all the plums was a good 1/2 c. of juice. But it turned out great! The topping really adds to it and gives it a sweet crunch. Very moist. I recommend removing from loaf pans while still warm ( after cooling for 15-20 mns) Will def. keep this recipe since we have a plum tree that explodes with fruit every season. I did bake 15 mns longer than is called for. Thanks for the great recipe!

Was this review helpful? [ YES ]
2 users found this review helpful