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Dessert

Applesauce Plum Bread

A moist loaf made with applesauce, plums, raisins, walnuts, and spices.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Applesauce Plum Bread

Oven350°F
Time50 to 60 minutes

Ingredients

Directions

Prepare

  1. Preheat oven to 375°F.

  2. Grease bottoms only of 2 loaf pans.

Make the batter

  1. In a large bowl, beat oil, eggs, plums, and applesauce on low speed.

  2. Gradually add flour, sugar, salt, cinnamon, cloves, and baking powder to applesauce mixture.

  3. Beat all ingredients on low speed, scraping bowl constantly.

  4. Gently stir in raisins and walnuts.

  5. Pour batter into pans.

Bake and store

  1. Bake at 350°F until a wooden pick inserted in center comes out clean, 50 to 60 minutes.

  2. Cool 10 minutes.

  3. Loosen sides of loaves from pans with knife; remove from pans.

  4. Cool completely before slicing.

  5. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.

Nutrition, whole recipe (rough)

832Calories
21 gProtein
23 gFat
136 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Plum1 medium (66g)30
Walnut1 walnut half (4g)26
Cloves1 tsp ground (2g)7
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cinnamon + raisintop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Plum + cinnamontop 5% of all pairs
    Smell alikestrong
    Cooked together513 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Cinnamon + walnuttop 6% of all pairs
    Smell alikestrong
    Cooked together2,147 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Provides the main structure as its proteins form gluten when mixed with liquid.
Eggs
Bind the batter and add structure and richness as they set during baking.
Vegetable oil
Adds moisture and tenderness, keeping the crumb soft after cooling.
Sugar
Adds sweetness, moisture, and helps the crust brown during baking.
Applesauce
Adds moisture and tenderness and replaces some of the fat in the batter.
Baking powder
Releases gas in the batter, helping the loaves rise in the oven.

The step that matters

Gradually add the dry ingredients on low speed. Mixing gently until just combined limits gluten development, so the flour hydrates without making the bread tough or dense.

Swap the plum

How well each one fits the dish's main ingredients (egg, flour, sugar, cinnamon, clove, raisin, walnut):

  1. Vanillafits better
  2. Figfits better
  3. Lemonfits better
  4. Plumthe original

Fit is the average pairing score against egg, flour, sugar, cinnamon, clove, raisin, walnut. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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