Soft, fluffy pull-apart plum bread layered with juicy plums, cinnamon, and brown sugar butter. It's a cozy twist on classic plum loaf, somewhere between a sweet roll and a fruit bread.
If you've ever searched for plum bread, you'll know that Google keeps showing the same few recipes over and over - and they're all the traditional kind, where the fruit is mixed into the dough. Mine is different.
This version is made from soft, yeasted layers that pull apart easily, with slices of fresh plums tucked in between. Every piece is sweet, sticky, and full of cinnamon flavor - exactly what you want with a cup of coffee on a cool day.
If you like plum cakes as much as I do, you should definitely try this Zwetschgenkuchen or German Plum Cake, these delicious Plum Clafoutis, or this Plum Yogurt Cake.
Ingredients: 8 | Prep Time: 40 minutes | Rising time: 50 | Cook Time: 30 minutes | Servings: 14 slices | Difficulty: Medium
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Recipe ingredients
Active or instant dried yeast: Make sure it's fresh; old yeast won't rise properly. I use mostly instant, the kind you can just mix with the rest of the ingredients without proofing.
- If you're using active dry yeast, dissolve it first in the lukewarm water (about 100-105°F/ 37-40°C) with a pinch of sugar, let it sit for 5-10 minutes until it becomes foamy, then add it to the flour and continue with the recipe as written - the rest of the steps stay exactly the same.
Other ingredients for the dough: All-purpose flour, sugar, egg, water, and salt. Try these Swedish Ikea Cinnamon Rolls with yeast dough, too.
For the filling: Plums - ripe but still firm enough to slice. Too soft, and they'll release too much juice and make the plum bread soggy. Make these Plum Dumplings next.
For the filling and topping: A mixture of butter, sugar, and cinnamon.
See the recipe card for full information on ingredients and quantities.
How to make plum bread?
Step #1: Mix the dry ingredients, add the wet ones, and knead the dough in the stand mixer for 5 minutes.
Step #2: Form a ball, place it in a bowl, and let it rise, covered, until doubled in size (about ½ hour).
Step #3: Slice the plums thinly.
Step #4: Mix the soft butter and the sugar and set the bowl aside.
Step #5: Knead dough briefly. Divide it into equal-sized balls, about as large as a golf ball (I had 14). Roll each ball into an oval slice.
Step #6: Spread butter-sugar mixture on each piece, top all but the last with plum slices and cinnamon, and brush the final piece with butter-sugar only.
Step #7: Stack about 3 slices of dough over each other, leaving the one without the plums aside.
Step #8: Stack the groups in the buttered loaf pan like books on a shelf, finishing the row with the plum-free slice, buttered side facing the previous piece.
Step #9: Cover the pan with a kitchen towel and let the plum cake rest for 20-30 minutes until visibly risen.
Step #10: Brush with melted butter, sprinkle with sugar and cinnamon, and bake the plum bread for 25-30 minutes.
Tips
Let the dough rise properly: If your kitchen is cool, place the bowl in the (turned-off) oven with the light on for gentle warmth. Try another pull-apart bread, this cozy Yeast Apple Bread.
Don't overload with fruit: Too many plums can make the plum bread soggy.
Shape gently: The dough should be soft but easy to handle - add flour sparingly so it stays tender.
How to serve and store
This pull-apart plum bread is best enjoyed slightly warm, when the layers are soft and the butter-sugar filling is still a little sticky. For a cozy breakfast, reheat slices briefly in the oven - they'll taste freshly baked again.
This plum loaf keeps well for about 2 days at room temperature if wrapped tightly or stored in an airtight container - it stays soft and slightly sticky.
For longer storage, refrigerate it for up to 4-5 days, then warm individual slices briefly in the oven or microwave before serving.
You can also freeze the plum bread for up to 3 months: wrap the loaf or slices well, then reheat in a 320°F/ 160°C oven for about 10-15 minutes, until soft and fragrant again.
Pull-Apart Plum Bread - Soft Plum Loaf
Equipment
- Stand mixer or electric mixer with kneading attachments
- Loaf pan 9 inches/ 23 cm
Ingredients
Dough (Note):
- 3 cups all-purpose flour Note 1
- 3 ½ teaspoons active dried yeast
- 2 tablespoons granulated sugar
- a pinch of salt
- ⅔ cup lukewarm water
- 1 egg
Filling:
- 4-5 small plums
- ¼ cup unsalted butter very soft
- 2 tablespoons brown sugar
- cinnamon
Topping:
- 1 tablespoon unsalted butter
- 1 tablespoon brown sugar
- cinnamon
Instructions
- Dough: Mix the flour, yeast, sugar, and salt. Add the water and the egg. Knead the dough in the food processor or with a hand-held mixer with kneading attachments until smooth and no longer sticky (about 5 minutes). Add a little more flour if the dough is too sticky or a bit of water if it is too tough. Knead the dough briefly on the working surface, place it in a bowl, and cover it with a clean kitchen towel.3 cups all-purpose flour + 3 ½ teaspoons active dried yeast + 2 tablespoons granulated sugar + a pinch of salt + ⅔ cup lukewarm water+ 1 egg
- Let rise in a warm place for about half an hour or until double in size.
- Butter the loaf pan if you use a normal one. You don't need to butter it if using a silicon mold.
- Halve the plums and slice the halves very thinly. 4-5 small plums
- Mix soft butter with brown sugar.¼ cup unsalted butter + 2 tablespoons brown sugar
- Knead the dough shortly on the working surface. Divide the dough into equal-sized balls, about as large as a golf ball. I had 14 of them.
- Roll each ball into an oval slice (you can lightly flour the working surface if you find it necessary; I didn't need to). Spread a little of the butter-sugar mixture on each slice, place a few plum slices on top, and sprinkle with some cinnamon. Spread some butter-sugar mixture on the last one as well, but do not add plums anymore.
- Assemble: Stack about 3 slices of dough over each other, leaving the one without the plums aside. When all of them are stacked into small groups, take one group at a time and place it in the buttered loaf pan, the way you would put books in a bookshelf. Close the row with the plum-free slice; the buttered side should face the previous piece.
- Let rise: Cover the pan with the kitchen towel and let rise again for about 20-30 minutes, until visibly risen.
- Preheat: While the bread rises, preheat the oven to 180°C/ 350°F.
- Top: When the bread has risen, melt the remaining butter and pour it evenly on it. Sprinkle with the extra tablespoon of brown sugar and with some more cinnamon.1 tablespoon unsalted butter + 1 tablespoon brown sugar + cinnamon
- Bake for about 25 to 30 minutes until the bread is cooked through but still soft. It should be nicely browned as well. Check the bread after half of the baking time; if it gets dark too soon, cover lightly with aluminum foil.
Notes
- Measurements: Use a digital kitchen scale when baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
- Plums: Ripe but still firm plums. You can use regular or Italian plums; I have successfully baked this bread with both kinds.
Karen (Back Road Journal) says
This is a recipe that will have to wait until the ingredients become available...it certainly does sound good.
JJ says
Hi. I am in the process of making this recipe and I see it calls for an egg in the ingredients but it is not used in the recipe. When is the egg added?
Adina says
Hi JJ. Sorry, I've only read the comment now. The egg comes in the dough, add it to the bowl before you start kneading.
Adina says
I am sure you would! Give it a try. I read your story about life in Dubai, I envy the seasons there: summer, hot summer and hottest summer! What we have here is sunny autumn, rainy autumn and cold autumn. 🙂
Fareeha says
Wow ! Looks so beautiful ! I'm sure I'll love it.
Nancy/SpicieFoodie says
I love plums and I love pull apart bread. Fantastic recipe!
Adina says
Thank you, Nancy. 🙂
Adina says
Thank you, Monica and thanks for stopping by as well. 🙂
Monica says
Hi Adina - you've got some delicious eats here! : ) Love your pull-apart bread. I know what you mean...I often start with one purpose and before I know it, I see something that I just *have* to make! You pick a good challenge but it looks like you did beautifully. It looks so impressive and I can just picture the aroma and taste fresh from the oven!
Angie@Angie's Recipes says
Your pull apart bread looks totally irresistible, Adina. I love the add of plum slices.
jo@jocooks.com says
LOL You weren't kidding about pull apart breads! My mom would go insane over this, she loves plums. I'll just have to make this for her!
Adina says
No kidding here, I really love them, the pull apart breads 🙂 🙂 Your mother will love this one too, I am sure.
Adina says
Do give it a try, you'll love it. And it's easier to make as one would think. If you can't get plums, try it with peaches, I would love to know how that tastes.
Willow | Will Cook For Friends says
Oh man, my mouth is watering just thinking about this bread! I, too, have never made a pull apart bread, but I keep telling myself I have to take the plunge one of these days. I wouldn't have thought to add fresh fruit to the bread, but the addition of plums sounds so, so good! I haven't found any ripe plums around here yet this year, but when I do, this bread is on my list!
Adina says
Thank you, Chris. I crave nothing else lately. 🙂
Chris Scheuer says
This is a beautiful loaf of bread and now you have me craving it too!
Adina says
Thank you, Anu. I was just telling my friend that for me this was the best cake this year. 🙂
Anu-My Ginger Garlic Kitchen says
Wow! This plum pull apart bread looks completely divine, Adina. I can imagine how soft, sweet and tangy plums must have added an flavor taste.Just so good!