The simple bread tastes like cake. Every bite brings sweet, tart plums and warm spices. Perfect for weekend brunch dessert, breakfast (my favorite), or afternoon coffee! My Torta di Mela e Prugne is apple and plum cake, like this quick bread.
Ingredient
– 2 cups all-purpose flour– 1 teaspoon baking soda– ¼ teaspoon salt– ½ cup butter– ⅔ cup sugar– 1 teaspoon vanilla extract– 2 large eggs room temperature– 1 teaspoon grated lemon zest– ½ cup of Greek yogurt – 1½ cups chopped pitted fresh plumsTopping– 2 Tablespoons sugar– 1 teaspoon ground cinnamon
Direction
1
Heat oven to 350 F. Line a 9x5 loaf pan with parchment paper and baking spray (or butter). Coat the plums in 1 tablespoon of flour in a small bowl; set aside.
2
Mix flour, baking soda, and salt in a bowl.
Margarine (or oil or butter), sugar, and vanilla extract should be mixed medium-high speed in an electric mixer or large bowl by hand.
3
Beat each egg well after adding it.Add lemon zest grated. Add yogurt and combine.
4
Add 1-2 tablespoons of milk (or unsweetened almond or your favorite nut milk) if the batter is too thick. Try 1 tablespoon to test the texture. Thicker batter.
5
Add flour mixture to sugar mixture and beat until combined at low speed. Fold plums gently until combined.
6
Fill the pan with batter.Sprinkle cinnamon-sugar topping on batter.
7
Baking 30 minutes at 350°. Bake at 325 degrees for 25–30 minutes until a wooden pick inserted in the center comes out with moist crumbs.Cool pan 10 minutes on wire rack. Remove pan-cooked plum bread. Slice and enjoy!