plum blueberry lemon bread & cinnamon spice swirl

★★★★★ 1 Review
MissAnubis avatar
By Tiffany Bannworth
from Cape Coral, FL

For an extra ooey gooey treat, add half a cupful of dark brown sugar atop the filling before rolling. This can make a great turkey or ham sandwich, toast, or even French Toast! Enjoy!

★★★★★ 1 Review
serves 2 loaves
prep time 3 Hr 20 Min
cook time 45 Min

Ingredients For plum blueberry lemon bread & cinnamon spice swirl

  • 3 c
  • 3/4 c
    multi-grain or wheat flour
  • 3/4 c
    steel-cut irish oats
  • 1/2 c
    precreamed shortening
  • 1 pinch
  • 1 Tbsp
  • 1 Tbsp
    lemon extract
  • 2 Tbsp
    vanilla extract
  • 1 c
    hot water
  • 1/4 c
    honey or dark brown sugar
  • 1 c
  • 2 tsp
    active dry yeast
  • 3/4 c
    dried blueberries (if fresh, do not soak)
  • 1/2 c
    prunes diced (if fresh plums, do not soak)
  • 1 c
    hot water (if using dried fruit)
  • zest of one whole lemon
  • 1 stick
  • 1 stick
    margarine or 1/2c butter-flavored shortening
  • 1/2 c
    dark brown sugar
  • 1 Tbsp
  • 1/2 tsp
    ginger powder
  • 1/2 tsp
  • 1/4 tsp
    allspice, ground
  • water to wet dough
  • oats, regular
  • turbinado sugar
  • lemon zest rolled in granulated sugar (optional)

How To Make plum blueberry lemon bread & cinnamon spice swirl

  • 1
    If using the dried fruit, place all of the fruit mix in a bowl barely cover with hot water. Set aside.
  • 2
    In a large mixing bowl, place all bread ingredients, set aside.
  • 3
    In the measuring cup (Pyrex), put the honey/dark brown sugar and pour over with hot water. Mix completely.
  • 4
    Then add, milk and stir. Follow that with the yeast. Whisking in completely, not leaving any clumps. Set aside for 15 minutes.
  • 5
    Pour yeast into bread ingredients. Mix well. Then add fruit mix to dough. Mix well.
  • 6
    Dump out mix onto a floured surface. Knead for 10 minutes. Place dough in a large, lidded, greased pot. Leave in a warm place for 1 hour.
  • 7
    Then dump out mixture again. Degas. Fold like an envelope in thirds. Then repeat from a different angle. Again return to the pot. Leave for an hour.
  • 8
    To make filling, take all the ingredients, room temperature and mix together.
  • 9
    Halve dough. Gently degas. Flatten dough halves into rectangles or squares.
  • 10
    Dump half of the filling into each rectangle. Spread all the way to edges. Roll almost tightly. Then place each half into a greased bread pan.
  • 11
    Wet dough by getting hand wet and tapping top of loaf. Sprinkle on topping ingredients.
  • 12
    Cover and allow to rise for 30-60 minutes.
  • 13
    Bake at 375 for about 40-50 minutes. Or until having a hollow sound when tapped.

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