2 c. diced, unpeeled purple prune plums (1/2" pieces)
1 c. butter, softened
1 tsp. vanilla
3 c. flour
1 tsp. cream of tartar
3/4 c. plain yogurt
1 c. chopped nuts
2 c. sugar
4 eggs
1 tsp. salt
1/2 tsp. baking soda
1 tsp. grated lemon peel

Dice plums and set aside. In large bowl of electric mixer, cream butter with sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition.

In another bowl, sift together flour, salt, cream of tartar, and baking soda; set aside.

In another bowl, blend yogurt and lemon peel. Add flour mixture and yogurt mixture alternately to butter mixture, beating until well combined. Fold in nuts and reserved plums; mix well. Divide batter evenly in 2 greased and floured loaf pans. Bake at 350 degrees for 60 to 80 minutes. (If tops become too brown, cover with foil during latter part of baking.)

Test bread for doneness before removing from oven. Cool on wire rack 1 hour before removing from oven. Wrap in plastic wrap, foil or freezer paper and freeze as soon as loaves are completely cool. Makes 2 loaves. To serve, remove bread from freezer 2 hours before serving, and place wrapped bread on cake rack to thaw.