We participate in Bountiful Baskets every other week. It is so great. I pay $15 and literally get a whole laundry basket full of fresh fruits and vegetables. Google it in your area. This week, I also added on the plums. Who knew there 11 types of plums grown in California.
Look at those beauties. We have been eating fresh plums daily and I realized that we have more than we can eat before they are over-ripe. So, plum recipes it is. Today for breakfast it was plum quick bread. And boy was it a hit. It has a slight tart zing like rhubarb bread and it is so moist. The cinnamon sugar on top is a nice touch.
I used a base recipe from allrecipes.com and substituted a few things and added a few ingredients to make it my own. I may or may not have added one ingredient by mistake, but it turned out delicious so I will keep it in the recipe for sure.
Plum Quick Bread
1 cup pitted, chopped plums
1 Tbsp flour
1/2 cup soft butter
1 cup white sugar
1/4 cup brown sugar
1/2 tsp vanilla extract
1 1/2 cups flour
1/4 tsp baking soda
1/2 tsp salt
1/3 cup sour cream or plain greek yogurt
2 Tbsp cinnamon sugar
1. Preheat oven to 350 degrees. Grease and flour a 9X5 loaf pan
2. Put chopped plums in a bowl and toss with 1 Tbsp. flour. This coats them so that they will hold in the batter and not sink to the bottom of the pan when baking. Set to the side.
3. In a mixing bowl, beat butter, white and brown sugar, and vanilla until fluffy. Add in eggs one at a time mixing well in between.
4. Add flour, baking soda, salt and mix for 10 seconds. Add in sour cream and continue mixing until well blended.
5. Fold in plums with a spatula.
6. Pour batter in to loaf pan and sprinkle with cinnamon sugar mix. Bake 50-60 minutes until done in middle.
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