Plum Blueberry Dessert Bread

A moist and tender bread that doesn't even need butter. Good luck waiting until it's fully cooled to dig in. haha!
Cooking time: about an hour
Makes one loaf.

Enough torture! On with the recipe!

• 1 1/2 cups peeled, chopped plums (dip in boiling water for a few seconds to a minute or two, scoop out and dip into ice water and the peels will practically slip off.)
• about 1/2 cup fresh blueberries, room temp
• 1 heaping tablespoon flour

• 1/2 cup margarine, room temp
• 1 cup sugar
• 1 teaspoon vanilla 
• 2 eggs, room temp

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

• 1/3 cup plain yogurt
• 1/2 teaspoon cinnamon
• a pinch of fresh grated nutmeg 

• powdered sugar for dusting

• optional: a topping of 1/4 cup brown sugar and a couple tablespoons of chopped walnuts might be good for those who like toppings and nuts. I don't, so I didn't. And the batter was so good I didn't want to muck with it. LOL

 Preheat oven to 350 degrees.
Toss chopped plums with the heaping tablespoon of flour in a bowl and set aside.

In a medium glass bowl, sift remaining flour with salt and baking soda. I do this by putting a metal mesh strainer over a bowl, put the measured out ingredients in the strainer and, holding the strainer over the bowl, tap the edge of the strainer until all is sifted into the glass bowl below it.

 Like this. I was making cornbread, but using this pic to show you how I "sift together ingredients."
Set aside dry ingredients.

In a large glass bowl, beat the margarine, sugar and vanilla until pale yellow, light and fluffy.
Beat in eggs one at a time and beat until fairly smooth.

Just after adding first egg..

mmmm smooth, pale yellow, soft peaks starting to form..
Now beat in about half the dry ingredients, then about half the yogurt, then the rest of the dry and the rest of the yogurt. Beat until just mixed in, scraping sides of bowl. You should have a nice, smooth batter.

Gently fold in the plums and blueberries and pour into a greased (I use the spray) loaf pan, add toppings if you desire, and bake at 350.

For about 45-55 minutes. If the top is getting too dark too soon, loosely foil the top. 
Toothpick may not come out completely dry when it's done. The top will be golden and shiny, and the toothpick almost dry.  Let it cool in the pan.

Beware: if you're like me and just can't resist beyond 6 or 7 minutes, the bottom of the loaf may tear from the top when you go to slice a piece out of the pan. heee.. Oh, dust with some powdered sugar after it's cooled a bit.

Later, after dinner, it was still moist and was so perfect warmed up with some ice cream and some of my blueberry sauce on top.

ooooo...but you KNOW after I took that pic, that just wasn't enough blueberry sauce for me. ppffft!

now thaaaat's more like it. YUM!