Plum Wonderful Quick Bread
To save time you could mix the dry ingredients at home and carry them in a zip-top bag. This low-fat bread mixes in a jiffy. The new, ready-to-eat dried plums add delicious moistness.
4 cups all-purpose flour
1/4 cup plus 2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
1 teaspoon cinnamon
Set the oven for 350 degrees and generously grease one large or two small loaf pans. Mix dry ingredients in a bag and set aside. To proceed:
1 3/4 cups milk
1 teaspoon orange or lemon extract
1 cup cut-up moist dried plums
Whisk milk, extract and egg in a bowl and add dry ingredients. Mix just enough to moisten everything evenly. Fold in dried plums. Bake about 60 minutes, testing for doneness with a toothpick. Time depends on whether you’re making one large loaf or two smaller ones.
Cool loaf completely, wrap and let season overnight for easier slicing. It can also be served now, but will be more crumbly. After the first day, refrigerate any leftovers.
Cook’s note: this dough can also be baked as muffins. Use cupcake papers or well-greased muffin pans. Baking time will be quicker. Fill muffin cups no more than 2/3 full.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com