#BreadBakers for the month of june is hosted by our BM friend +Chef Mireille of The Schizo Chef, she gave us the theme Stone Fruit. So, we have to bake a bread with stone fruit in it. When the theme was announced i decided to bake something with plums, thought of a braided bread with it, then i switched to baking a galette. But then had a doubt whether it might be accpeted as a bread. So, finally i settled with this simple quick bread.
I even thought of topping it with a nice streusel with pecans and walnuts, but then both my kiddos hate things studded on top of the bread/cakes. So i had to drop it at the last minute. Even the nuts inside the bread has been chopped fine, so they dont see it and pick it out. They are really “Picky” eaters, they pick everything out!!! 🙂
This bread has an amazing flavor, totally love the addition of cinnamon and candied ginger, it gives a nice zinnnggg to the bread. Makes a lovely combo with your evening cuppa!!
1/2 cup All purpose flour
1/2 cup Whole Wheat flour
1/2 cup dark brown soft sugar
1.2 tsp baking soda
3/4 cup Buttermilk
1/4 cup butter/oil, if butter, then melted
3 nos plum, pitted and chopped (around 1 & 1/4 cups)
3 tbsp pecan nuts/Walnuts/or any nuts, chopped ( i used both walnuts and pecans)
3 tbsp chopped dark chocolate (i used lindt)
2 tbsp chopped candy ginger
1/2 tsp cinnamon powder
a pinch of salt
- Take together both flour, along with baking soda and whisk well to combine. To this flour mix add sugar, chopped plums, nuts, chopped dark chocolate, candied ginger, cinnamon powder. whisk well to combine.
- Take buttermilk in a measuring jug, add butter/oil to it and whisk to combine. Now slowly add this wet ingredient to the dry flour mix. Mix with a spatula to combine.
- I used two take away alufoil containers to bake the bread, you can use a loaf pan. Grease the container you are going to bake with. The bread doesn’t rise much, so use a pan accordingly.
- Pour the prepared batter into the greased pan or take away containers. Preheat the oven to 180C and bake the bread for 30-40 minutes or a skewer inserted in the center of the bread, comes out clean.
- Remove the bread from the oven, let it sit for 5 minutes in the pan, the slowly remove it on to a wire rack. Let it cool, Slice and serve warm along with tea/coffee and enjoy the sweet, tart combination of plums in the bread.
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#BreadBakers – Stone Fruit
- Apricot and Cherry Focaccia by Herbivore Cucina
- Apricot & Pistachio Buns by Baking Sense
- Apricot & Stilton Soda Bread by Baking in Pyjamas
- Apricot Bread by A Day in the Life on the Farm
- Apricot Cranberry Walnut Quick Bread by Spill the Spices
- Apricot Kolaches by Food Lust People Love
- Apricot Oat Casserole Bread with Sweet Vanilla Glaze by A Salad For All Seasons
- Big Batch Bran Muffins by What Smells So Good?
- Brown Sugar and Plum Pull-Apart Bread by The Wimpy Vegetarian
- Cherry Bread with Streusel Topping by Hezzi-D’s Books and Cooks
- Cherry Ricotta Muffins by Sneha’s Recipe
- Cinnamon Swirl Peach Bread by Kylee Cooks
- Dried Apricot Bread with Walnuts by The Bread She Bakes
- Eggless Mango Cardamom Walnut Quick Bread by Sizzling Tastebuds
- Eggless Mini Mango Bread by Sara’s Tasty Buds
- Mango and Passionfruit Yeast Bread by Mayuri’s Jikoni
- Mango Challah by Passion Kneaded
- Mango Jam Rolls with Cremé, Fresh Mangoes and Jam Filling by G’Gina’s Kitchenette
- Mango Pull Apart Bread by Gayathri’s Cook Spot
- Nectarine-Blueberry Muffins by A Baker’s House
- Peach & Nutmeg Sweet Focaccia by The Schizo Chef
- Peach Yogurt Muffins by Magnolia Days
- Plum & Pecan Bread by I Camp in my Kitchen
- Scones with Apricot, Ginger and Brie by Palatable Pastime
- Semolina Bread with Apricots and Sage by Karen’s Kitchen Stories
- Spicy Peach Oatmeal Bread by Cindy’s Recipes and Writings
- Whole Wheat Nectarine Bread by A Shaggy Dough Story
- Wholewheat Sweet Rolls with Mango Filling by Cook’s Hideout