INGREDIENTS
- 2 cups diced plums (Nectarines or Peaches can also be used)
- 3 cups gluten free all purpose flour
- 1 cup butter, softened
- 1 1/2 cups coconut sugar
- 2 teaspoons vanilla
- 4 eggs, room temp
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 3/4 cup sour cream
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Cream butter sugar and vanilla together until fluffy.
- Add eggs one at a time, beat after each addition.
- Sift together flour, salt, cream of tartar, and baking soda.
- Add about 1/3 of the sour cream to the mixture then 1/3 of the flour mixture, alternating until all is added.
- Fill two greased and floured bread pans 1/2 full with batter, then add 1/4 of the fruit to each pan, then the remaining batter and top with the remaining fruit.
- Bake at 350 degrees for about 55-60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 15-20 minutes and turn onto a platter.
- Makes two loaves, freezes well.