A perfect plum bread with cinnamon: soft and fluffy, sweet, and full of flavor, this pull-apart bread is amazing!
Yeasted Plum Bread
I really don't know how I came to make this plum bread. Actually I was searching for something quicker, but then I got tangled in Pinterest again and suddenly there was nothing else I wanted to make more than a pull-apart bread.
And preferably with plums, I bought quite a lot of them the other day, nice and shiny, just asking to be turned into a cake. And 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 Turmeric Plum Cake.
The plum bread was baked and then eaten warm, I just took the time to make some pictures and half an hour later the last piece was gone. Mind you, it was not a particularly large bread, but still there were only 3 adults and 2 small children present.
And talking about portion size, a slice of this plum bread only has about 160 calories, that's not bad at all considering that it is a cake!
It was absolutely delicious, soft and sweet with tangy plums. The plums were in this case the perfect choice, as we had many of them in the house, this is their season anyway, but I would love to try this bread with cherries next summer. Or peaches.
How to make the yeast dough?
- This a yeast cake, nonetheless the dough is super easy to make.
- Mix the dry ingredients in a bowl, either that of a stand mixer or a regular bowl: flour, active dry yeast, salt, and sugar.
- Add the wet ingredients: lukewarm water and egg.
- Knead in the stand mixer or with a hand-held mixer until the dough is smooth and doesn't stick anymore to the walls of the bowl anymore, about 5 minutes.
- Add a little more flour if the dough is too sticky or a little bit more water if the dough is too tough. The dough should remain nice and soft.
- Turn the dough onto the working surface, knead briefly to form a ball, place in a clean bowl, cover with a kitchen cloth and let rise in a warm place until doubled in size, about half an hour.
- The rising time depends on how warm the kitchen is.
How to form a pull-apart bread?
- Butter a loaf pan, no need to butter if using a silicone one. Set aside.
- Slice the plums. Set aside.
- Mix the soft butter with the brown sugar. Set aside.
- Knead the risen 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.
- Spread a little of the butter-sugar mixture on each dough piece.
- Top with a few plum slices and sprinkle with cinnamon.
- Spread some butter-sugar mixture on the last piece of dough as well, but do not add plums anymore. 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 slice.
- Cover the pan with the kitchen towel and let rise again for about 20-30 minutes, until visibly risen.
More yeast cakes?
Plum Pull Apart Bread
- 350 g all-purpose flour 12.3 oz/ 3 cups
- 3 ½ teaspoons active dried yeast
- 2 tablespoons granulated sugar
- a pinch of salt
- 150 ml lukewarm water 5 fl.oz/ ⅔ cups
- 1 egg
- 4-5 small plums
- 50 g very soft unsalted butter 1.7 oz/ ¼ cup
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter
- 1 tablespoon brown sugar
- 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 the dough is smooth and doesn't stick anymore, about 5 minutes. Add a little more flour if the dough is too sticky or a bit of water if the dough is too tough. Knead the dough briefly on the working surface, place it in a bowl, cover with a clean kitchen towel.
- Let rise in a warm place for about half an hour or until double in size.
- Butter a loaf pan (about 23 cm/ 9 inches) 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. Mix 50 g soft butter with 2 tablespoons of the 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 degrees Celsius/ 350 degrees Fahrenheit.
- Top: When the bread has risen, melt the remaining butter and pour evenly on the bread. Sprinkle with the extra tablespoon of brown sugar and with some more 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.