Spiced Plum Bread

Spiced Plum Bread


"This a simple yet delicious bread."

Ingredients 1 h 15 m {{adjustedServings}} servings 246 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, blend the egg, honey, sugar, and vanilla. Mix in the flour, baking soda, cloves, and cinnamon. Fold in the plums and walnuts.
  3. Transfer the batter to the prepared loaf pan, and bake 50 to 60 minutes in the preheated oven, until a toothpick inserted in the center of the loaf comes out clean.
Tips & Tricks
Best Ever Banana Bread

See how to make moist, nutty banana bread.

Banana Bread V

See how to make a moist, old-fashioned banana bread.

Rate recipe

Your rating


Reviews 28

  1. 37 Ratings


My co-worker brought in a huge box of plums from his tree and I decided to make some bread. Overall this is wonderful recipe and I think works best with plums that are not completely soft. I used a potatoe peeler to peel these them and it helped alot. Okay my experience with this is you can't get it wrong. On a whim I decided to make this, I didn't have enought honey so I added a some sugar. Didn't have enought sugar so I used splenda for baking for part of it and didn't have walnuts so I used pecans and the batter was dry so I added another egg and a little bit of milk to make the right consistency for bread(yes it was a cook on the whim because i wanted to but didn't want to go to the store). This bread came out wonderful, moist in the middle and the sweetness &tartness of the plums was a nice touch. Very good and as you can see hard to mess up LOL


I rate this with 4 stars after I added an additional egg and about 1/4 cup of milk. Before the addition of these ingredients, the batter was far to thick.


This makes a really great bread. But why are we peeling the plums? I pitted them, cut them in quarters and pulsed them in my processor 'til they were chopped. They worked fine, and we still had the extra nutrition in the skins. I did add 1/4 cup applesauce as suggested by previous cooks, since the batter did seem a bit dry. Loved the extra clove flavor.