Gluten Free Petite Plum Cornbread

Petite Plum Cornbread is an absolutely adorable gluten free cornbread recipe that will delight everyone you serve it to. For this delectable recipe, a sweetened cornbread batter is laced with fresh peaches and baked in mini loaves pan until perfectly golden with just the right amount of crumble. A slice of Petite Plum Cornbread makes a fantastic afternoon pick-me-up or breakfast treat. 


Petite Plum Cornbread
Gluten Free
Makes 2 Mini Loaves (4 Slices Per Loaf)

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Ingredients--
Add- Ins:
3 medium plums
Dry Ingredients:
1/2 cup gluten free cornmeal ( like the kind by Bob's Red Mill )
1/2 cup gluten free flour blend
3/4 cup + 1 tablespoons Truvia sweetener
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
Wet Ingredients:
1/2 cup unsweetened original almond milk (like the kind by Silk )
2 tablespoons liquid egg substitute (like the kind by EggBeaters)
2 tablespoons pumpkin puree
1.5 teaspoons virgin coconut oil, room temperature
1/4 teaspoon pure almond extract
Special Equipment:
2 mini loaf pans, approximately 5.75”x 3” in size (such as these Wilton Mini Loaf Pans )

1.  Preheat oven to 325 degrees. Spray loaf pans with nonstick spray, then line the bottom of each pan with parchment paper.

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2. Peel, pit, and dice the peaches. You should end up with approximately 6 ounces or about 1 cup once the plums are chopped. 

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4.  Add dry ingredients (cornmeal, flour, Truvia, salt, baking powder, baking soda, and nutmeg)  to the bowl of a stand mixer, then mix on low speed just until combined. (Alternatively, add dry ingredients to a large mixing bowl and use a handheld mixer to combine).

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5.  Add wet ingredients (milk, egg, pumpkin, coconut oil, and almond extract) to a microwave safe mixing bowl. Transfer bowl to microwave and microwave for 30 seconds. Whisk ingredients, then microwave for 15-30 seconds more or until coconut oil is melted and ingredients are slightly warm. Whisk until combined.

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3. Pour wet ingredients into bowl with dry ingredients. Mix ingredients until evenly incorporated and a smooth batter is formed.

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4.  Add plums to batter and mix briefly, just until plums are evenly distributed throughout batter.

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5. Divide batter evenly between prepared loaf pans ( about 1 cup + 2 tablespoons per pan).

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6. Transfer loaf pans to oven, placing both pans in the center of oven  but leaving a few inches in between the pans. Bake cornbread for 45-48 minutes or until edges begin to pull away from pan, and a cake tester inserted in the center comes out clean. 

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7. Let bread cool in pans for 15-20 minutes, then gently run a thin spatula or knife around the sides of each loaf to loosen the edges. Invert bread onto a cooling rack and let cool completely prior to slicing.

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8. Use a serrated bread knife to cut each loaf into 4 slices (8 slices total). To store bread, wrap each piece individually in aluminum foil and place in a gallon sized ziploc bag. For maximum freshness, store bread in refrigerator. If you’re not going to eat the bread within a week, you can also store  in the freezer, and defrost a piece in microwave, as needed.

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Nutrition Information--approximately 90 calories per serving (1/4 of a mini loaf; 8 servings per recipe)

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