PLUM NUT BREAD
2 c. diced, unpeeled purple prune plums (1/2" pieces)
1 c. butter, softened
1 tsp. vanilla
3 c. flour
1 tsp. cream of tartar
3/4 c. plain yogurt
1 c. chopped nuts
2 c. sugar
4 eggs
1 tsp. salt
1/2 tsp. baking soda
1 tsp. grated lemon peel
Dice plums and set aside. In large bowl of electric mixer, cream butter
with sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating
after each addition.
In another bowl, sift together flour, salt, cream of tartar, and baking
soda; set aside.
In another bowl, blend yogurt and lemon peel. Add flour mixture and
yogurt mixture alternately to butter mixture, beating until well combined. Fold
in nuts and reserved plums; mix well. Divide batter evenly in 2 greased and
floured loaf pans. Bake at 350 degrees for 60 to 80 minutes. (If tops become
too brown, cover with foil during latter part of baking.)
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