Plum Blueberry Lemon Bread & Cinnamon Spice Swirl

Name: Plum Blueberry Lemon Bread & Cinnamon Spice Swirl
Prep time: 3 h 20 min
Cook time: 45 min
Total time: 4 h 5 min
Yield: 2 loaves
Ingredients: BREAD; 3 c flour; 3/4 c multi-grain or wheat flour; 3/4 c steel-cut irish oats; 1/2 c precreamed shortening; 1 pinch salt; 1 Tbsp cinnamon; 1 Tbsp lemon extract; 2 Tbsp vanilla extract; RISING AGENT; 1 c hot water; 1/4 c honey or dark brown sugar; 1 c milk; 2 tsp active dry yeast; FRUIT MIX; 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; FILLING; 1 stick butter; 1 stick margarine or 1/2c butter-flavored shortening; 1/2 c dark brown sugar; 1 Tbsp cinnamon; 1/2 tsp ginger powder; 1/2 tsp nutmeg; 1/4 tsp allspice, ground; TOPPING; water to wet dough; oats, regular

By Tiffany Bannworth
@MissAnubis

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!

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

2 loaves

Prep:

3 Hr 20 Min

Cook:

45 Min

Ingredients

BREAD
3 c

flour
3/4 c

multi-grain or wheat flour
3/4 c

steel-cut irish oats
1/2 c

precreamed shortening
1 pinch

salt
1 Tbsp

cinnamon
1 Tbsp

lemon extract
2 Tbsp

vanilla extract
RISING AGENT
1 c

hot water
1/4 c

honey or dark brown sugar
1 c

milk
2 tsp

active dry yeast
FRUIT MIX
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
FILLING
1 stick

butter
1 stick

margarine or 1/2c butter-flavored shortening
1/2 c

dark brown sugar
1 Tbsp

cinnamon
1/2 tsp

ginger powder
1/2 tsp

nutmeg
1/4 tsp

allspice, ground
TOPPING
·

water to wet dough
·

oats, regular
·

turbinado sugar
·

lemon zest rolled in granulated sugar (optional)
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How to Make Plum Blueberry Lemon Bread & Cinnamon Spice Swirl

Step-by-Step

If using the dried fruit, place all of the fruit mix in a bowl barely cover with hot water. Set aside.
In a large mixing bowl, place all bread ingredients, set aside.
In the measuring cup (Pyrex), put the honey/dark brown sugar and pour over with hot water. Mix completely.
Then add, milk and stir. Follow that with the yeast. Whisking in completely, not leaving any clumps. Set aside for 15 minutes.
Pour yeast into bread ingredients. Mix well. Then add fruit mix to dough. Mix well.
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.
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.
To make filling, take all the ingredients, room temperature and mix together.
Halve dough. Gently degas. Flatten dough halves into rectangles or squares.
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.
Wet dough by getting hand wet and tapping top of loaf. Sprinkle on topping ingredients.
Cover and allow to rise for 30-60 minutes.
Bake at 375 for about 40-50 minutes. Or until having a hollow sound when tapped.