Nutrition per serving may change if servings are adjusted.
1 cup white whole-wheat flour
¾ cup oat flour
¾ cup granulated sugar
2½ teaspoons baking powder
1 teaspoon ground cardamom
1 teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon salt
2 large eggs
¾ cup low-fat milk
¼ cup safflower oil or melted butter
1 teaspoon vanilla extract
1½ cups diced ripe plums (about 2 medium)
⅔ cup almonds, toasted and coarsely chopped
2 teaspoons turbinado sugar
Preheat oven to 350°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.
256 calories;11 g fat(1 g sat); 3 g fiber; 34 g carbohydrates; 6 g protein; 6 mcg folate; 38 mg cholesterol; 19 g sugars; 16 g added sugars; 136 IU vitamin A; 1 mg vitamin C; 124 mg calcium; 3 mg iron; 261 mg sodium; 109 mg potassium