Where I live we are so fortunate to have both a large grapefruit and a plum tree in our yard.  Although this is fairly typical for the area I live in; old suburban gardens and crumbling dry stone walls.   Both trees are pretty ancient, however, I do think the plum tree the older of the two.  With gnarly branches, it’s a bit rotten in places and the other week a large branch broke off!    Although that may have been because it was so overloaded with plums, rather than age, the old branch couldn’t hold up the weight.  Luckily no one was near. 

So at this time of the year, it’s a race between me and the birds who feast on the plums as they ripen. I gather up as many as I can and depending on the level of enthusam freeze, bake or preserve them.  

This year, although there is a huge number, they are very small but super sweet.  So they were asking to be baked into a loaf.  

This loaf was made as a last goodbye dessert for children about to depart from here back to their own homes.  The next time I see two of them won’t be until June.  Exciting time though as it will be at a wedding, just outside of San Francisco, with celebration event days either side.

We will be contributing food wise to these three days as I have been told, to bring my baking skills to add to the primally inspired/paleo dessert tables.  The bride and groom-to-be announced that there will be gluten free, gluten full and glutenous offerings.  So tasty somethings for everyone and you will hear more on that in the months to come as I experiment! 

But for now, let’s just give you this recipe and get you baking!