Lincolnshire Plum Bread

Despite the name, there are no plums in Lincolnshire plum bread. In old English baking, “plum” referred to any dried fruit, and this traditional loaf from the East Midlands is packed with prunes, currants, and golden raisins (sultanas) kneaded into a buttery, spiced yeast dough. It’s been a staple at English tea tables and Christmas spreads for generations.

The dough comes together first without the fruit, kneaded until smooth and elastic, then left to rise until doubled. The dried fruits get worked in after the first rise so they’re evenly distributed without crushing them or tearing the dough apart. That second knead is gentler, just enough to incorporate everything.

Cinnamon and allspice perfume the crumb with warm spice, and melted butter enriches the dough to give it a soft, tender texture that slices cleanly without crumbling. Two small loaves bake up golden in about 50 minutes, with a final 10 minutes out of the tin to crisp the crust on all sides.

Kitchen Tips

• Knead the dough fully before adding the dried fruit. Fruit added too early disrupts gluten development and you get a dense loaf
• Work the fruit in gently during the second knead. Aggressive kneading smashes the prunes and stains the dough
• Tap the bottom of the loaf when you think it’s done. A hollow sound means it’s cooked through
• Let it cool completely before slicing. Warm fruit bread tears instead of cutting cleanly

Variations

• Add candied peel or dried cranberries for a more festive, colorful loaf
• Brush the top with a sugar-water glaze while still hot for a sticky, shiny crust
• Toast slices and spread with salted butter for the traditional English way to serve it