PLUM PUDDING BREAD

1 (16 1/2) ounce can purple plums
1 package Pillsbury Date, Cranberry or Nut Quick Bread Mix
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons oil
1 egg

Heat oven to 350 degrees F. Grease 8- or 9-inch springform pan.

Drain plums, reserving 1/2 cup liquid. Remove and discard pits from plums. Place plums in food processor bowl with metal blade or blender container; process until smooth.

In medium bowl, combine quick bread mix, pureed plums, reserved 1/2 cup plum liquid, cinnamon, ginger, nutmeg, oil and egg; stir just until dry ingredients are moistened. Pour batter into greased pan.

Bake at 350 degrees F for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove sides of pan. Cool 25 minutes.

HIGH ALTITUDE (ABOVE 3500 FEET):
Add 2 tablespoons flour to dry quick bread mix. Bake as directed above.

Serving Ideas:
For a special spread, combine 1/4 cup plum jam and 1/3 to 1/2 cup softened butter. Serve it with the warm bread.

Servings: 12
Source: Pillsbury Classic Cookbook #201, November 1997