Plum Quick Bread Recipe in a Bread Machine: Easy & Tender

This plum quick bread is a tender, lightly spiced loaf made with fresh plums and baking powder rather than yeast. A bread machine’s quick-bread or cake cycle mixes and bakes the batter in one pan, making this a practical way to turn ripe fruit into an easy breakfast or snack.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 2 large eggs, preferably at room temperature
• 1/2 cup granulated sugar
• 1/3 cup neutral oil, such as canola or sunflower oil
• 1/2 cup plain yogurt or sour cream
• 1 teaspoon vanilla extract
• 1 cup ripe but firm plums, pitted and cut into small dice, about 2 medium plums
• 1/3 cup chopped walnuts or pecans, optional

Instructions

1. Prepare the machine and fruit. Remove the bread pan and kneading paddle if your machine instructions recommend doing so before filling. Fit the paddle securely, then lightly grease the pan if the manual advises it for cake or quick-bread recipes. Pit the plums and cut them into small, even pieces. If they are very juicy, blot them gently with a paper towel; do not squeeze or mash them.
2. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until the leaveners and spice are evenly distributed. This brief mixing step helps prevent a pocket of baking soda or baking powder in the finished loaf. Set the bowl aside while you prepare the wet ingredients.
3. Mix the wet ingredients. In another bowl, whisk the eggs with the sugar until combined. Whisk in the oil, yogurt or sour cream, and vanilla. The mixture does not need to become foamy; just make sure the egg yolks are broken up and the sugar is no longer sitting in a dry layer.
4. Load the pan in the order your manual specifies. Bread machines do not all use the same loading order, so follow the maker’s directions for a cake or quick-bread cycle. Add the wet mixture and dry mixture as directed, scraping the dry ingredients into the pan without leaving flour in the bowl. Avoid adding the plums immediately unless your manual calls for all add-ins at the start.
5. Choose the right cycle. Select the machine’s quick-bread, cake, or batter-bread setting, depending on its labeling. These cycles are designed for batters leavened with baking powder or baking soda. Do not choose a standard yeast-bread cycle: it may knead the batter for too long and can produce a dense, tough loaf. If your machine has a crust setting, choose a light crust if available.
6. Add the plums and nuts at the right time. If the machine has an add-in signal, add the diced plums and optional nuts when it sounds. If there is no signal, wait until the first mixing has brought the batter together, then add them when the paddle is still turning gently, if the machine permits opening the lid safely. Follow the manual’s instructions about opening the lid. If it is not practical to add fruit during the cycle, gently fold the fruit into the batter before transferring it to the pan, taking care not to overmix.
7. Check the batter and finish baking. During the initial mixing, use a silicone spatula to scrape flour from the corners of the pan toward the paddle, only if it is safe to do so and your manual allows it. The batter should look thick and evenly mixed, not like a kneaded yeast dough. Let the machine complete its full quick-bread cycle. At the end, test the center with a thin skewer if the loaf looks underdone; it should come out without wet batter. If needed, use the machine’s bake-only setting in short increments, checking each time. Do not leave the loaf heating unattended.
8. Cool before slicing. Turn off the machine and carefully lift out the hot pan using oven mitts. Let the loaf stand in the pan for about 10 minutes, then loosen the sides and turn it out onto a rack. Remove the paddle if it remains in the loaf. Allow the bread to cool until the center is set before slicing; warm quick bread can crumble if cut too soon.

Tips

• Choose fruit that is ripe, not collapsing. Plums should give slightly when pressed but still hold their shape when diced. Very soft fruit releases extra juice, which can leave damp streaks or a gummy band through the loaf. If your plums are exceptionally juicy, use a little less than the full cup rather than packing extra fruit into the pan.
• Keep the pieces small and even. Small dice distribute more reliably through the batter than large wedges. Large pieces can sink, remain wet in the center, or get caught around the paddle. A light blot is useful, but avoid dusting the fruit with a large amount of flour, which can create dry patches.
• Use the correct cycle for chemical leavening. Baking powder and baking soda start working once they are moistened. A long yeast-style kneading and rising program is not a substitute for a quick-bread cycle. When your model’s cycle names are unclear, consult its manual rather than guessing; different machines handle batters differently.
• Measure flour gently. Spoon flour into the measuring cup and level it instead of scooping directly from the bag. Scooping can pack in extra flour and make the crumb dry. If the batter seems unusually stiff during mixing, check that the wet ingredients were added and that no flour remains stuck in a corner before changing the recipe.

Serving Suggestions

Serve slices plain while slightly warm, or let the loaf cool completely for neater pieces. A little butter works well with the cinnamon and fruit, while cream cheese gives the bread a tangier, richer finish. For breakfast, pair a slice with plain yogurt or a piece of fresh fruit. For an afternoon snack, serve it with tea or coffee and keep the accompaniments simple so the plum flavor remains noticeable.

If serving the loaf to guests, cut it with a serrated knife using a gentle sawing motion. The fruit makes the crumb softer than a plain loaf, so pressing straight down can squash the slices. You can also toast a slice lightly after it has cooled; watch it closely because the fruit’s natural sugars can brown faster than the surrounding bread. A thin spread of butter after toasting is plenty.

Variations

Change the spice. Replace the cinnamon with ground ginger, or use a small pinch of nutmeg alongside it. Keep the total amount of strong spices modest so they support rather than cover the plums. A little grated lemon zest can brighten the flavor, especially when the fruit is very sweet.

Try another fruit. Diced apricots or firm peaches can stand in for the plums in the same general amount. Choose fruit that is not overly ripe, cut it small, and blot away excess juice. The texture and sweetness will vary with the fruit, so check the loaf’s center before assuming the machine cycle has baked it through.

Make it nut-free or add crunch. Leave out the nuts for a nut-free version, or use rolled oats as a modest topping if your machine allows adding a topping without interrupting the cycle. For a little more crunch inside, use the optional walnuts or pecans. If you add extra nuts, keep the total add-ins restrained so the batter can still rise and bake evenly.

Adjust the sweetness carefully. The recipe is moderately sweet, allowing ripe plums to contribute their own flavor. You can reduce the sugar slightly, but avoid removing a large portion because sugar affects both taste and tenderness. If the fruit is tart, serve slices with a small amount of honey or jam rather than changing the batter substantially.

Storage and Reheating

Cool the loaf completely before storing it, since wrapping warm bread traps steam and encourages a damp surface. Keep it in an airtight container or wrap it well and store it at room temperature for up to 2 days. Because the bread contains fresh fruit, refrigerate it if you need to keep it longer; it will generally keep well for up to 5 days in the refrigerator. The chilled crumb may feel firmer, so let a slice sit briefly at room temperature or warm it gently.

For longer storage, slice the cooled loaf and freeze the slices in a sealed freezer-safe bag, separating them with parchment if you want to remove just one at a time. Use within about 3 months for best quality. Thaw a slice at room temperature or warm it gently in a toaster oven or microwave. Avoid repeatedly warming the whole loaf, since that can dry it out; heat only the portion you plan to serve.

Frequently Asked Questions

Can I use frozen plums?

Yes, but thaw them first and drain away the liquid, then blot the pieces dry. Frozen fruit tends to release more moisture than fresh fruit, and adding it while still frozen can cool the batter and create wet pockets. Use plums that are still fairly firm after thawing, cut them into small pieces, and avoid adding extra juice to the pan.

Can I use the regular bread cycle?

It is better not to. A standard bread cycle is made for yeast dough and usually includes kneading and rising stages that this batter does not need. Those stages can overwork the flour and leave the loaf heavy. Choose a cake, quick-bread, or batter-bread program. If your machine has none, make the batter in a bowl and use a suitable oven method rather than relying on a yeast cycle.

Why did my loaf sink in the middle?

A sunken center can result from excess moisture, too much leavener, opening the lid repeatedly, or removing the loaf before the middle is baked. Measure the flour and leaveners carefully, use plums that are not overly soft, and avoid adding more fruit than the recipe calls for. Since machine cycles vary, check the center at the end and use a bake-only setting briefly if wet batter remains.

How long does the bread machine cycle take?

Cycle times depend on the machine and the selected program. A quick-bread or cake cycle often takes around an hour, but the manual is the reliable guide for your model. Allow the entire cycle to finish, then check the center rather than judging doneness by the clock alone. A skewer should not carry wet batter when the loaf is ready.

Can I make the batter ahead?

It is best to mix and bake it promptly. Once the baking powder and baking soda meet the wet ingredients, their leavening action begins, so leaving the batter to stand can reduce the loaf’s rise. You can measure the dry ingredients and prepare the fruit ahead, then mix the wet ingredients and load the machine shortly before starting the cycle.