This Lincolnshire Plum Bread is a comforting, slightly sweet loaf that blends the warmth of cinnamon and allspice with the tart sweetness of dried plums. The dough is rich with melted butter and eggs, creating a tender crumb that holds up well to slicing. It’s perfect for breakfast with a pat of butter, as a tea-time treat, or even as a base for a savory sandwich. The dried fruit adds bursts of flavor and moisture, making each bite satisfying and nostalgic. Simple to make with pantry staples, this bread brings a touch of tradition to your kitchen and pairs beautifully with coffee or tea.
Lincolnshire Plum Bread
Description
This Lincolnshire Plum Bread is a comforting, slightly sweet loaf that blends the warmth of cinnamon and allspice with the tart sweetness of dried plums. The dough is rich with melted butter and eggs, creating a tender crumb that holds up well to slicing. It&# 226;ÂÂs perfect for breakfast with a pat of butter, as a tea-time treat, or even as a base for a savory sandwich. The dried fruit adds bursts of flavor and moisture, making each bite satisfying and nostalgic. Simple to make with pantry staples, this bread brings a touch of tradition to your kitchen and pairs beautifully with coffee or tea.Ingredients
Directions
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Cut the prunes into sultana-sized pieces.
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In a large bowl or food processor, combine the flour, yeast, cinnamon, allspice, sugar, and salt.
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Add the beaten eggs, melted butter, and warm milk to the dry ingredients.
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Mix and knead the dough until it becomes smooth, elastic, and slightly sticky.
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Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
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Punch down the risen dough to release air bubbles.
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Gradually knead the cut prunes into the dough until evenly distributed.
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Divide the dough in half and shape each portion into a loaf.
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Place the loaves into two greased and lined 1 lb loaf tins.
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Cover the tins and let the loaves prove until puffy and light, about 30-45 minutes.
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Preheat the oven to 375ðF (190ðC) with a baking sheet inside.
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Bake the loaves on the preheated baking sheet for 40-50 minutes.
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Remove the loaves from the tins and place them directly on the oven rack for 10 more minutes, or until the bottom sounds hollow when tapped.
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Transfer the loaves to a wire rack and cool completely before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1536.1kcal
- % Daily Value *
- Total Fat 49.7g77%
- Saturated Fat 29.7g149%
- Cholesterol 123.2mg42%
- Sodium 195399.7mg8142%
- Total Carbohydrate 238.2g80%
- Dietary Fiber 17.0g68%
- Sugars 34.7g
- Protein 42.4g85%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the milk is warm but not hot (about 105-110ðF) to activate the yeast without killing it.
You can substitute prunes with raisins, sultanas, or chopped dried apricots for a different flavor profile.
Store the cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
If the dough feels too sticky during kneading, add a tablespoon of flour at a time. If too dry, add a teaspoon of milk.
For a softer crust, wrap the loaves in foil while cooling.
