My Mother-in-Law's Plum Bread Recipe -
My Mother-in-Law's Plum Bread Recipe

My Mother-in-Law's Plum Bread

Recipe by  

"A cross between a cake and a loaf bread, with sweet-tart plums and a brown sugar topping. Just like my mother-in-law used to make. Use plain, lemon, or orange yogurt."

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Ingredients Edit and Save

Original recipe makes 1 9x5-inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
  2. Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt and baking soda. Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar.
  3. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.
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Reviews More Reviews

Most Helpful Positive Review
Oct 04, 2010

Just made 2 loaves. Added 1/2 c more of the plums and I didn't have yogurt so I used sour cream , used 1/3 c butter. I added in 1/2 tsp of orange extract also. Very yummy!! Thanks for sharing

Most Helpful Critical Review
Aug 08, 2014

I don't want to give this recipe any stars at all, but am forced into giving it a one star. It doesn't even deserve that. We were really hoping this would be a great recipe to use up all of our plums, it was not!! The plums were very, very sweet before they went into the batter, but ended up tasting extremely tart after baking. The bread was moist but had very little flavor; I would not recommend this recipe at all :-(


75 Ratings

Nov 12, 2010

This is such a great recipe as is. Or you can easily mix it up just by changing the yogurt, fruit and topping. My daughter loves it with plums and mixed berry yogurt. I love it with cranberries and vanilla yogurt and sliced almonds on top ( add almonds 1/2 way thru cooking so they do not burn). Make it with mixed berries or oranges or bananas or just about anything you can dream up. And with so many flavors of yogurt the combo's are endless. Also try a crumb topping with or without nuts. This is such a great basic recipe to play with. I've done so much with it and it alway's turns out great and moist. Thank you so much for sharing your recipe It's in my "Special" cook book now!

Aug 04, 2010

The pan of this stuff did not last long! Plums gave it a slightly tart flavor, which is a great contrast to the sweetness of the bread. I lacked enough white sugar, so I used 1/4 cup white and 1/4 cup brown sugar. Did not have margarine, so used softened butter instead. Also, added chopped pecans to the top, right underneath the brown sugar topping. Easy to make, and worth it!

Oct 03, 2011

Excellent! I made this cake a couple of days ago with minor changes (which sometimes is only due to what similar ingredient I can find in my fridge). First I bake alot with spelt flour (dinkel in german), I only use butter and full raw sugar. I like the taste of all these 3 ingredients in a cake. I didn't have yoghurt so I used sour cream. The plums I only halved and pitted and I used about 8 - 10 plums. Followed the procedure here, batter should be somewhat firm on the drier side which is good because the plums will cook and exude delicious juices making the cake wonderfully moist. Poured batter into cake tin, topped with the plum halves, cut side down starting from the outside circumference ending in the middle with some space inbetween each half (depending on how many plums you have on hand or if you really like plums alot ;-)) When the cake is baked, the plum halves will sink somewhat as the batter rises and you will have a beautiful cake with deep red dollops. I did sprinkle a bit of sugar before baking but my final finishing touch was to warm up some plum/cinnamon compote I made last season, strain to use the syrup to brush over the cake top, making the plums pop (visually and tastefully too (pardon the pun)). Cinnamon and plum is a beautiful mellow christmasy combination. You could also use a teaspoon of cinnamon for the batter if you wish for a stronger cinnamon flavor. Thank you for the recipe. FYI, there aren't even crumbs leftover!

Sep 15, 2011

Yum! Made two loaves and froze one. Just as good from the freezer as from the oven and is great when toasted.

Feb 14, 2011

Excellent! Although I made a few changes. I used 1 1/2 cup plums. Instead of 1/2 cup margarine I used 100g of butter. I knocked back the sugar to 3/4 cup and used Vanilla yogurt. It did take longer to bake because of the extra plums. (extra 20 minutes) It was really good though! I may try adding cinnamon, ground cloves or all spice.

Aug 16, 2010

I was looking for a way to use up the abbundance of plums we had from my parent's tree, and was so glad to have found this recipe. It is a wonderful blend of sweet and tart between the brown surgar and the plums.


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  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 51.4 g
  • 17%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 343 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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