Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (240 g) all-purpose flour
- 3/4 cup (150 g) packed light brown sugar, plus 3 tbsp (for glaze) and 2 tbsp turbinado or brown sugar (for topping)
- 1 tsp baking powder; 1/2 tsp baking soda; 3/4 tsp fine sea salt
- 1 1/2 tsp cinnamon; 1/2 tsp ginger; 1/4 tsp nutmeg; 1/8 tsp cloves
- 2 large eggs
- 1/2 cup (120 ml) neutral oil
- 1/2 cup (120 g) plain full-fat Greek yogurt or sour cream
- 1/4 cup (60 ml) milk
- 2 tsp vanilla extract
- 2 cups (about 10 oz/280 g) ripe plums, diced 1/2-inch
- 1 tsp cornstarch; 1 tsp lemon juice (optional)
- 2 tbsp (28 g) unsalted butter (for glaze)
Do This
- 1. Heat oven to 350°F (175°C). Grease and parchment-line a 9×5-inch loaf pan. Whisk flour, leaveners, salt, and spices.
- 2. Dice plums; toss with cornstarch and lemon juice (if using).
- 3. Whisk eggs, brown sugar, oil, yogurt, milk, and vanilla until smooth.
- 4. Add dry ingredients to wet; stir just to combine. Fold in plums.
- 5. Scrape into pan, smooth top, and sprinkle turbinado or brown sugar.
- 6. Bake about 60 minutes until a tester comes out clean or center hits 205°F (96°C); tent with foil if browning early.
- 7. Simmer butter, brown sugar, and milk 1 minute; stir in vanilla. Cool loaf 10 minutes, unmold, brush with glaze; cool fully before slicing.
Why You’ll Love This Recipe
- Soft, tender crumb packed with juicy pockets of ripe plum in every slice.
- Warm baking spices and brown sugar deliver a cozy, caramel-like finish.
- Simple pantry ingredients; no mixer required.
- Stays moist for days and freezes beautifully.
Grocery List
- Produce: 6–8 ripe plums (to yield 2 cups diced), 1 lemon (optional)
- Dairy: 2 large eggs, plain Greek yogurt or sour cream, milk, unsalted butter
- Pantry: all-purpose flour, light brown sugar, turbinado sugar (optional), baking powder, baking soda, fine sea salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves, neutral oil, vanilla extract, cornstarch
Full Ingredients
For the Plum–Brown Sugar Spice Bread (9×5-inch loaf)
- 2 cups (240 g) all-purpose flour
- 3/4 cup (150 g) packed light brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 large eggs, at room temperature
- 1/2 cup (120 ml) neutral oil (such as canola or sunflower)
- 1/2 cup (120 g) plain full-fat Greek yogurt or sour cream
- 1/4 cup (60 ml) milk
- 2 tsp vanilla extract
- 2 cups (about 10 oz/280 g) ripe plums, diced 1/2-inch
- 1 tsp cornstarch
- 1 tsp fresh lemon juice (optional, brightens the plums)
To Finish (Topping)
- 2 tbsp turbinado sugar (or packed light brown sugar) for sprinkling
Caramel-Like Brown Sugar Glaze
- 2 tbsp (28 g) unsalted butter
- 3 tbsp (40 g) packed light brown sugar
- 1 tbsp milk or heavy cream
- 1/8 tsp fine sea salt
- 1/2 tsp vanilla extract
Step-by-Step Instructions
Step 1: Prep the pan and preheat
Heat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 9×5-inch loaf pan, then line it with a parchment sling (long strip that overhangs the long sides) for easy removal. Grease the parchment, too.
Step 2: Prep the plums
Halve and pit the plums, then dice into 1/2-inch pieces to make 2 cups (about 280 g). In a small bowl, toss the diced plums with 1 tsp cornstarch and 1 tsp lemon juice (if using). Set aside.
Step 3: Mix the dry ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined and no spice clumps remain.
Step 4: Whisk the wet ingredients
In a separate medium bowl, whisk the eggs, brown sugar, oil, yogurt, milk, and vanilla until smooth and glossy.
Step 5: Combine and fold in the plums
Pour the wet mixture into the dry. Use a spatula to fold just until a few dry streaks remain. Add the prepared plums (reserve a tablespoon or two to dot the top if you like) and fold gently until evenly distributed. Do not overmix; a few small lumps are fine.
Step 6: Pan, top, and bake
Scrape the batter into the prepared pan and smooth the top. Sprinkle evenly with the turbinado (or brown) sugar and dot with the reserved plum pieces if desired. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, and the center registers about 205°F (96°C). If the top is browning too quickly around 40 minutes, tent loosely with foil.
Step 7: Make the brown sugar glaze
Near the end of baking, combine butter, brown sugar, milk, and salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring, and cook for 1 minute. Remove from heat and stir in vanilla. Keep warm.
Step 8: Glaze, cool, and slice
Cool the loaf in the pan for 10 minutes. Use the parchment to lift it out onto a wire rack. Brush the warm glaze over the top (and sides if you like) until it soaks in and leaves a glossy, caramel-like sheen. Cool at least 1 hour before slicing for the cleanest cuts.
Pro Tips
- Weigh your flour for consistent results; too much flour makes quick bread dry. If measuring by cups, fluff, spoon, and level.
- Tossing plums with a touch of cornstarch helps keep their juices from sinking or creating gummy pockets.
- Check doneness early. Every oven runs differently; start checking at 50 minutes.
- If you love a crackly crust, stick with turbinado sugar on top; it keeps its crunch under the glaze.
- Let the loaf cool fully before slicing. The crumb sets as it cools and slices much more neatly.
Variations
- Almond–Plum: Add 1/2 tsp almond extract to the batter and 1/2 cup (50 g) sliced almonds over the sugar topping.
- Cardamom Twist: Replace cloves with 1/2 tsp ground cardamom for a fragrant, slightly floral note.
- Whole-Wheat: Swap 3/4 cup (90 g) of the all-purpose flour for white whole wheat flour; add 1 extra tbsp milk if the batter seems thick.
Storage & Make-Ahead
Store the cooled bread airtight at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, wrap whole or sliced loaf tightly in plastic, then foil, and freeze up to 2 months. Thaw wrapped at room temperature. To refresh, warm slices in a 300°F (150°C) oven for 8–10 minutes or briefly toast.
Nutrition (per serving)
Approximate per slice (10 slices): 360 calories; 15 g fat; 49 g carbohydrates; 2 g fiber; 28 g sugars; 5 g protein; 270 mg sodium.
