It’s summertime, and that means in the Bay Area, produce boxes are HEAVY on the fruits. I get so much fruit, I can’t eat it all, and I’m about 3 weeks backed up on plums, nectarines, and peaches. These two breads, are my attempt to use up some of the fruits I have that are about to turn.

Recently, I was exploring a new neighborhood of Oakland and came across a silly hippy natural foods store called The Food Mill, that reminded me of the ass-backwards “health foods” stores that exist in the Northeast, and have existed there since before the dawn of Whole Foods and Trader Joe’s. You know the type, fresh peanut butter, more aisles of suppliments than food, and the origional pay-by-the pound grains, psices, and teas. I like the first and the latter, but the suppliment ailes both scare and piss me off. And for some reason the people that work/own these stores tend to have a bit of the creepy jesus stare in them, but I digress.

I LOVE PAY BY THE POUND

I especially love pay by the pound olive oil and honey. This time around I bought some pay-by-the-pound Agave Nectar. I have never had it before, but in my attempt to move away from refined sugars as sweetners, I figured I should give it a try. At room temperature it is way less viscous than honey, and therefore, baking was quite easy with it. It scooped right into my measuing cup with ease.

The following two breads are in the oven, so I don’t know if the proportions are correct or not. I’ll be sure to update when I taste…I’m hoping for a t least a 1 out of 2 here..

Orange Banana Bread

2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 t cinnamon

1/2 cup butter
3/4 cup agave nectar
2 eggs, beaten

2 mashed overripe bananas
1 h applesauce
zest 1 orange

Mix everything in the usual baking manner- wets with wets, dry with dry. Bake in a buttered and floured pan- shape and size of your choosing (I did 4 X 9) at 350 until the skewar comes out clean.

Plum Cardamom Bread

1 c. fresh plum cubed

1/2 c applesauce
1 yogurt cup
1/2 cup agave nectar
2/3 cup white sugar

2 1/4 cups all-purpose flour
11/2 teaspoon baking soda
1/2 tsp. fresh salt

1 tsp. cardamom
1/2 t cinnamon
1 teaspoon vanilla extract

Mix everything in the usual baking manner- wets with wets, dry with dry. Bake in a buttered and floured pan- shape and size of your choosing (I did 4 X 9) at 350 until the skewer comes out clean. If you feel like it make a sweet decoration of plums on the top of the bread- I recommend this as the top crust wasn’t as hearty as I had hoped for.