Traditional Lincolnshire Plum Bread

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Lincolnshire Plum Bread is a Christmas tradition in Lincolnshire, although you will see it year-round in bakeries throughout the region now.

A Prize Winning Recipe

I’m very proud to say that today’s recipe for Traditional Lincolnshire Plum Bread is actually a competition winning one!

I entered this Traditional Lincolnshire Plum Bread into a local, and very fiercely fought competiton, at a recent Lincolnshire Day event.

And, to my surprise and delight, it won first prize. There were lots of entries, however, I was the only entry that used a traditional yeast raised recipe.

I baked two loaves and pre-sliced one plum bread, for the judges to try, with some slices buttered, with Lincolnshire Poacher butter, and some with Lincolnshire Poacher cheese.

I used wholemeal flour from South Ormsby Estate, and lovely free-range eggs from a friend who lives up the road – so lots of local ingredients.

I have shared a recipe for Lincolnshire Plum Bread before, in 2012 believe it or not! However, today’s recipe has been adapated to use fewer ingredients and make just two loaves.

That was also a winning recipe, as Felicity Cloake shared my recipe in her article here: Readers’ Recipe Swap: Local in The Guardian,

That recipe was given to my mum when we lived in Lincolnshire in the early 60s, and makes a massive FOUR loaves of Plum Bread, so I’ve adapted the recipe slightly from the recipe I shared in 2012.

Lincolnshire Plum Bread is a Christmas tradition in Lincolnshire, although you will see it year-round in bakeries throughout the region now, and it dates back many centuries as a yule loaf.

I hope you enjoy this traditional pum bread recipe if you make it. It’s also fabulous when toasted, as well as when served with cheese, and apples.

Historical Culinary Notes

This fabulous fruited loaf is traditionally baked for Christmas in Lincolnshire, although you will see it all year round in Bakeries throughout the region.
It’s a delicious when served toasted, or warm with butter, and a with a slice of cheese, similar to the Yorkshire way of serving Christmas Cake.
Served today as a breakfast bread, or with tea, this regional speciality probably dates back many centuries, the clue being the use of the word plum to describe the dried fruits used in the product. Just as with plum pudding or plum cake, the plums mentioned in this recipe alludes to the dried fruit used in the bread, namely currants, raisins and sultanas.
Whatever the history behind this fruited bread, all I know is that is gorgeous, and I love the slightly heavy consistency as well as the spice scented crumb, richly studded with fruit and peel.
Think brioche, but heavier and with spice and fruit, and you have an idea of what this sweet bread is like.

More Lincolnshire Recipes

More Fruit Bread and Tea Loaf Recipes

Ingredients Shopping List

55 grams (2oz) lard or white vegetable fat, I used Trex
55 grams (2oz) butter
450 grams (1lb) strong white or wholemeal bread flour
1 x 7g packet of fast action dried yeast
180 grams (6oz) soft brown sugar, or a mixture of white and brown sugar
450 grams (1lb) mixed dried fruit and peel
1 egg, beaten
1 teaspoons mixed spice, or 1/2 teaspoon of allspice and 1/2 teaspoon of mixed spice
1 teaspoons ground cinnamon
1/2 teaspoon salt
milk to mix

Recipe for Traditional Lincolnshire Plum Bread

Traditional Lincolnshire Plum Bread

Yield:
2 loaves

Prep Time:
4 hours

Cook Time:
1 hour

Total Time:
5 hours

I’m very proud to say that today’s recipe for Traditional Lincolnshire Plum Bread is actually a competition winning one!

I entered this Traditional Lincolnshire Plum Bread into a local, and very fiercely fought competiton, at a recent Lincolnshire Day event.

And, to my surprise and delight, it won first prize. There were lots of entries, however, I was the only entry that used a traditional yeast raised recipe.

I baked two loaves and pre-sliced one plum bread, for the judges to try, with some slices buttered, with Lincolnshire Poacher butter, and some with Lincolnshire Poacher cheese.

I used wholemeal flour from South Ormsby Estate, and lovely free-range eggs from a friend who lives up the road – so lots of local ingredients.

I have shared a recipe for Lincolnshire Plum Bread before, in 2012 believe it or not! However, today’s recipe has been adapated to use fewer ingredients and make just two loaves.

That was also a winning recipe, as Felicity Cloake shared my recipe in her article here: Readers’ Recipe Swap: Local in The Guardian,

That recipe was given to my mum when we lived in Lincolnshire in the early 60s, and makes a massive FOUR loaves of Plum Bread, so I’ve adapted the recipe slightly from the recipe I shared in 2012.

Lincolnshire Plum Bread is a Christmas tradition in Lincolnshire, although you will see it year-round in bakeries throughout the region now, and it dates back many centuries as a yule loaf.

I hope you enjoy this traditional pum bread recipe if you make it. It’s also fabulous when toasted, as well as when served with cheese, and apples.

No Ratings

Ingredients

55 grams (2oz) lard or white vegetable fat, I used Trex
55 grams (2oz) butter
450 grams (1lb) strong white or wholemeal bread flour
1 x 7g packet of fast action dried yeast
180 grams (6oz) soft brown sugar, or a mixture of white and brown sugar
450 grams (1lb) mixed dried fruit and peel
1 egg, beaten
1 teaspoons mixed spice, or 1/2 teaspoon of allspice and 1/2 teaspoon of mixed spice
1 teaspoons ground cinnamon
1/2 teaspoon salt
milk to mix

Instructions

Rub the fats into the flour and add in the salt and ground spices.
Add the dried mixed fruit (and peel) along with the sugar to the flour mixture. Then add the packet of dried yeast, eggs and a little milk and mix into a soft dough.
Knead the mixture well, for at least 10 to 15 minutes and then allow it to rise for up to three hours in a warm place, covered with a tea towel or an oiled plastic bag. (or shower cap)
Grease 2 x 450g (1lb) loaf tins and divide the mixture equally between them, then leave the dough to rise in a warm place, covered, until they have almost doubled in size.
Bake the loaves in a preheated oven at 200C/400F/Gas Mark 6 for 40 minutes to 1 hour, depending on your oven, it can vary.
The loaves are cooked when they are well risen, light brown and they sound hollow when tapped underneath.
Allow them to cool slightly in the tins, before removing them to a wire rack, allow to cool completely and then store them in an airtight container, or wrap them in cling film and foil and freeze them.
Slice and serve warm with butter, or a slice of cheese is also traditional to serve with slices of this Lincolnshire Plum Bread, similar to a slice of Christmas Cake.

Notes

This fabulous fruited loaf is traditionally baked for Christmas in Lincolnshire, although you will see it all year round in Bakeries throughout the region.

It’s a delicious when served toasted, or warm with butter, and a with a slice of cheese, similar to the Yorkshire way of serving Christmas Cake.

Served today as a breakfast bread, or with tea, this regional speciality probably dates back many centuries, the clue being the use of the word plum to describe the dried fruits used in the product. Just as with plum pudding or plum cake, the plums mentioned in this recipe alludes to the dried fruit used in the bread, namely currants, raisins and sultanas.

Whatever the history behind this fruited bread, all I know is that is gorgeous, and I love the slightly heavy consistency as well as the spice scented crumb, richly studded with fruit and peel.

Think brioche, but heavier and with spice and fruit, and you have an idea of what this sweet bread is like.