Plum Bread

• Plums, water
• 3 or 4 Dark Purple Plums
• Water
• flour, salt, baking soda, cinnamon, sugar, eggs, vegetable oil, plum pulp, walnuts, evaporated milk, vanilla
• 2 cups Flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 and 1/2 cups sugar
• 2 eggs
• 3/4 cup vegetable oil
• 1 cup Plum pulp (defrosted)
• 1 cup walnuts, chopped
• 1/3 cup sugar
• 1/4 cup evaporated milk
• 1/8 teaspoon vanilla
• pinch salt

1. Buy 3 to 4 dark purple plums in the summer. Wash and cut them in pieces, discarding the pit-you don't need to peal the plums because the skins break down while cooking.
2. Simmer on low, with just a bit of water (about 1 to 2 Tablespoons) to start so they don't burn, and watch them, stirring and mashing the pulp as it breaks down. When it becomes a "sauce" (about 40 minutes).
3. Let it cool, place it in a baggie or bowl, seal and place in the freezer. This makes about 1 cup of pulp.
4. Preheat the oven to 350 degrees.
5. Place the flour, salt, baking soda and cinnamon in a bowl and stir with a fork. Set aside.
6. In a bowl, mix together with a mixer the eggs and sugar. Add the vegetable oil and mix well. Slowly add the flour mixture alternately with the plum pulp until all is incorporated. Stir in the walnuts.
7. Place the bread while still in the loaf pans, on a cooling rack.
8. For the glaze, mix together in a saucepanrnLet the sauce boil for 3 minutes on medium heat.
9. Remove the bread from the loaf pans and drizzle the glaze on the bread while it is still warm.
10. This bread can be eaten immediately or wrapped and stored in the freezer for up to one month.

water, purple, water, flour, flour, salt, baking soda, cinnamon, sugar, eggs, vegetable oil, pulp, walnuts, sugar, milk, vanilla, salt

Taken from food52.com/recipes/39771-plum-bread (may not work)