Make this quick bread for Sunday brunch, an afternoon snack or as an easy dessert recipe. It's 100% whole-grain, made with mild-tasting white whole-wheat flour and oat flour, which keeps it moist.

Kate McDermott
Source: EatingWell Magazine, July/August 2019


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Generously coat a 9-by-5-inch nonstick loaf pan with cooking spray.

  • Whisk whole-wheat and oat flours, granulated sugar, baking powder, cardamom, ginger, allspice and salt in a medium bowl.

  • Whisk eggs, milk, oil (or butter) and vanilla in a large bowl until well combined. Add plums and almonds and stir to combine. Add the dry ingredients in four additions, mixing lightly to combine after each addition. Scrape into the prepared pan. Sprinkle with turbinado sugar.

  • Bake the loaf until golden brown and a wooden skewer inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool in the pan for 10 minutes. Run a knife around the edges, then turn the loaf out onto a wire rack and place on its side. Let cool for 1 hour before cutting.


To make ahead: Store at room temperature for up to 2 days or freeze for up to 1 month.

Nutrition Facts

256.4 calories; protein 6.1g 12% DV; carbohydrates 34.4g 11% DV; exchange other carbs 2.5; dietary fiber 3.2g 13% DV; sugars 18.6g; fat 11.3g 17% DV; saturated fat 1.2g 6% DV; cholesterol 38.1mg 13% DV; vitamin a iu 136IU 3% DV; vitamin c 1.3mg 2% DV; folate 6.3mcg 2% DV; calcium 124.5mg 12% DV; iron 2.7mg 15% DV; magnesium 5.5mg 2% DV; potassium 108.9mg 3% DV; sodium 260.8mg 10% DV; added sugar 16g.