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Plum Oatmeal Bread

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

10 to 12 purple prune plums
2 cups all-purpose flour
¾ cup sugar
1 Tbs. Baking powder
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
1 cup quick-cooking rolled oats
1 cup milk
2 eggs, beaten
¼ salad oil


Wash, pit, and coarsely chop plums to equal 2 cups.

Set aside.

Sift together flour, sugar, baking powder, salt, and spices.

Stir in oats.

Combine milk, eggs, and salad oil.

Add to dry ingredients, stirring just until moistened.

Stir in plums.

Pour batter into greased and floured 9x5x3 inch loaf pan.

Bake in preheated 350° over for about 60 minutes or until bread tests done.

Cool in pan 10 minutes.

Turn out on cooling rack.

Cool completely before slicing.

**Do NOT double the recipe** (I'm not sure why, just copying my Mother's notes.)

Questions, Comments & Reviews

I made this last night---AWESOME!!! As usual, however, I usually run into a glitch in the middle of the proceedings. This time it was realizing, after I had made the batter, that I didn't have the appropriate sized cake pan. There was too much batter for a 4x8 loaf pan, too little for a 9x13 casserole pan, so I poured it into a 9x9, set the timer for 40 minutes and watched it like a hawk. It was decadent!!! The graniness of the oats and the simplicity of the mix give it a taste almost like whole wheat bread, but light and fluffy like a cake. The sweet bites of fruit give the bread plenty of moisture without being soggy--the plums I used were still pretty firm, I think erring on the side of underripe is a wise idea in this case, usually my fruit cakes and breads get soggy after sitting for a day or so. The spices give it a nice little kick, it's really an unexpected combination of flavors and textures that make this a very unique treat indeed. A simple and delicious must-try!

Does this make only 1 loaf, Just curious it sounded like enough flour for 2 maybe. I don't have prune plums but do have some large red ones that have gotten really really ripe that I would like to use, what do you think about that substitution. I would like it to be nice and moist but only want to make 1 loaf and wondered about the plums being really ripe, not firm enough to really chop.

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