Plum Butter Bread

"When you want something a bit special for a holiday or Sunday morning give this delicious bread a try. Don't let the list of ingredients scare you, it's really not difficult and gives a real sense of satisfaction when they come out of the oven. Prep time includes rising time"
photo by averybird photo by averybird
photo by averybird
Ready In:
2hrs 30mins
2 loaves




  • For plum butter, in a saucepan combine plums, water, and lemon juice; bring to boiling then reduce heat.
  • Simmer, covered, 40 minutes. remove from heat; stir in honey.
  • Cool, place in a food processor bowl and process until smooth.
  • Cover and set aside.
  • In a bowl stir together 2 cups of the all-purpose flour, yeast, and cardamom.
  • Heat milk, 1/2 cup butter, sugar, and salt until warm (120 degree F to 130 degree F).
  • Add to flour mixture along with eggs and vanilla and beat with an electric mixer on low speed for 30 seconds.
  • Beat on high speed 3 minutes.
  • Stir in whole wheat flour and as much remaining all-purpose flour as you can.
  • On a floured surface, knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, cover; let rise until double (about 1 hour).
  • Turn out onto a floured surface, divide in half.
  • Cover; let rest 10 minutes.
  • Roll each half into a 12x7-inch rectangle and spread each with 1/2 cup of the plum butter to within 1 inch of edges.
  • Sprinkle with nuts and cinnamon.
  • Roll up; seal and place loaves, seam down, in two greased 8x4x2-inch loaf pans.
  • Cover; let rise until nearly double (30 to 45 minutes).
  • Bake in a 350 degree F oven 30 to 35 minutes or until bread sounds hollow when tapped.
  • Remove from pans, brush with melted butter.
  • Cool., serve with remaining plum butter.
  • Makes 2 loaves (32 servings).
  • Make-Ahead Tips: Transfer remaining prune butter to freezer container; seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before serving. Cool loaves completely. Wrap bread in foil and place in airtight freezer containers or plastic freezer bags; seal, label, and freeze up to 1 month. Thaw bread for 2 hours at room temperature.

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  1. A very pretty loaf of bread that tastes delicious too. I cut the recipe in half to make a single loaf as did pammyowl, and on her advice used two small eggs. I was a little confused on the amount of prunes to use because my 1/2 cup of prunes only weighed 2.3 ounces and not 4 ounces that the recipe indicated it should be. I went ahead and increased the amount to 4 ounces to make the bread. I would probably double the cardamom next time for a stronger hint of spice (although my cardamom bottle is a few years old, might that make a difference?) Overall I really enjoyed making this bread with its lovely deep purple swirl. Thanks, Annacia [Made for I Recommend]
  2. Droolingly good, Anna! So happy you posted this delicious bread recipe:) I changed several things though, I added the nuts and cinnamon to the dough, left out the cardamom, not a fan of it, the rest I left alone. Oh, I did only make one loaf, but still used 2 eggs. Thanks for posting! Made for Newest Zaar 2012



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