2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1/2 cup honey
2 tablespoons vegetable oil
1 egg, beaten
3 plums, pitted and chopped
1/2 cup chopped walnuts
Servings: 12 / Yield: 1 loaf
Combine flour, baking powder, baking soda, cinnamon, salt and nutmeg in large bowl; mix well. Combine buttermilk, honey, oil and egg in small bowl; mix until blended. Stir buttermilk mixture into flour mixture until just moistened. Fold in plums and walnuts. Pour into greased 9 × 5 × 3-inch loaf pan. Bake at 325ºF 50 to 55 minutes or until wooden pick inserted near center comes out clean. During baking, cover top with foil after 25 minutes to prevent overbrowning.
Muffin Variation: Prepare batter as directed above. Fill 12 greased muffin cups 3/4 full. Bake at 325ºF about 20 minutes or until wooden pick inserted near centers comes out clean.
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1/2 cup honey
2 tablespoons vegetable oil
1 egg, beaten
3 plums, pitted and chopped
1/2 cup chopped walnuts
Servings: 12 / Yield: 1 loaf
Combine flour, baking powder, baking soda, cinnamon, salt and nutmeg in large bowl; mix well. Combine buttermilk, honey, oil and egg in small bowl; mix until blended. Stir buttermilk mixture into flour mixture until just moistened. Fold in plums and walnuts. Pour into greased 9 × 5 × 3-inch loaf pan. Bake at 325ºF 50 to 55 minutes or until wooden pick inserted near center comes out clean. During baking, cover top with foil after 25 minutes to prevent overbrowning.
Muffin Variation: Prepare batter as directed above. Fill 12 greased muffin cups 3/4 full. Bake at 325ºF about 20 minutes or until wooden pick inserted near centers comes out clean.