A delightful twist on a classic Italian bread, featuring fresh plums and a nutty crunch.
Preheat your oven to 350°F (175°C) and grease two 9x5 inch loaf pans.
Greasing the pans ensures the bread doesn't stick, making it easier to remove.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Creaming incorporates air into the mixture, resulting in a lighter texture.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Adding eggs one at a time ensures they are fully incorporated.
In another bowl, whisk together the flour, salt, cinnamon, and baking powder.
Whisking the dry ingredients helps evenly distribute the leavening agents.
Gradually add the dry ingredients and sour cream alternately to the creamed mixture, starting and ending with the dry ingredients.
Alternating prevents overmixing and ensures a smooth batter.
Fold in the chopped nuts and plums gently.
Folding gently prevents the fruit from breaking apart.
Divide the batter evenly between the prepared loaf pans.
Even distribution ensures uniform baking.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Check for doneness by inserting a toothpick; it should come out clean.
Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
Slice and serve the bread as a delightful snack or breakfast treat.
Serve with a dollop of cream or a drizzle of honey for added indulgence.
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