PLUM OATMEAL BREAD

1 can purple plums packed in heavy syrup, drain (reserve juice)
4 c. flour
1 1/3 c. packed brown sugar
2 tbsp. baking powder
2 tsp. ground cinnamon
2 tsp. salt (optional)
2 c. quick-cooking oats, uncooked
2 eggs, beaten
1/2 c. vegetable oil

Remove pits from plums and chop plums; set aside.

In mixing bowl, combine flour, sugar, baking powder, cinnamon, salt and oats. Stir chopped plums in flour mixture to coat well. Add enough water to the plum juice to make 1 1/2 cups liquid.

Combine plum juice, eggs, and oil; add to flour mixture, stirring just until dry ingredients are moistened. Pour into 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.

Bake at 350 degrees for 60-70 minutes. Cool 10 minutes. Remove from pans. Cool on wire rack.

NOTE: Flavor develops when wrapped and stored overnight.

Makes 2 loaves.