Zucchini Plum Bread Food

ZUCCHINI PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 bread pans with parchment paper or spray with cooking spray.
• Whisk zucchini, oil, 1 cup white sugar, brown sugar, eggs, and vanilla extract together in a bowl until well mixed. Combine all-purpose flour, whole wheat flour, baking soda, salt, 1 teaspoon cinnamon, and baking powder together in a separate bowl. Gradually stir flour mixture into zucchini mixture until batter is just combined; fold in plums. Pour batter into the prepared pans.
• Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MY MOTHER-IN-LAW'S PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
• Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt and baking soda. Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.

SUGAR PLUM BREAD

Steps:

• Preheat oven to 350°. In a small saucepan, combine dried plums, water and 2 tablespoons sugar. Bring to a simmer over medium heat for 1 minute. Remove from heat; let stand until plumped, about 10 minutes. Drain plums, reserving fruit and liquid. Measure liquid, adding enough water to yield 1/2 cup. , Cream shortening and remaining sugar until light and fluffy, about 4 minutes. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with cooking liquid; fold in cooled dried plums (batter will be thick)., Transfer batter to a greased 8x4-in. loaf pan. Sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

ZUCCHINI-PINEAPPLE BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray.
• Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and allspice in a small mixing bowl.
• Beat the sugar, eggs, oil and vanilla in a medium bowl until well combined. Mix in the zucchini and pineapple. Add to the dry ingredients and mix well. Stir in the raisins.
• Pour half the batter into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.

PLUM BREAD - VEGAN

Steps:

• Grease and flour a 9x5 inch loaf pan. Preheat the oven to 350°F or 180°C.
• Place the diced plums in a bowl. Cover with the flour. If the plums aren't as sweet as you'd like add the brown sugar. If they're fine as they are - leave out the sugar. Toss so that each piece is evenly coated. Set aside.
• Combine the egg replacer powder and the water. Whisk thoroughly and set aside.
• Add the vegan butter, brown sugar and vanilla extract to the TM bowl. Mix 15 seconds/speed 4. Scrape down, add the egg replacer and mix 15 seconds/speed 4 again.
• Add the flour, salt, baking soda and soy milk. Mix 10-20 seconds/speed 5 or until combined.
• Pour the batter over the reserved plums and mix until the plums are evenly distributed.
• Pour the mixture into the prepared pan and bake 50-60 minutes.

OLD-FASHIONED ZUCCHINI BREAD

Steps:

• Beat eggs until fluffy; add oil, sugar, vanilla, and zucchini; mix well.
• Combine dry ingredients and add to wet mixture; mix well.
• Toss nuts and/or raisins in a bit of flour then stir into batter.
• Pour batter into two 9x5" loaf pans that have been sprayed on bottoms only with no-stick cooking spray; bake at 350° for 1 hour or until bread tests (a toothpick inserted near center of loaf comes out clean) done; cool loaves for about 10 minutes in pans then loosen sides of loaves (I do this by running a small plastic knife around the edges) and remove from pans; cool completely before slicing.
• NOTE: I include about 3/4 cup whole wheat flour in the total amount.