Stone Fruit Mini Loafs

Over the summer, my family and I were supposed to go to California on an amazing vacation. Well, thanks to the global pandemic, our trip was cancelled. Instead, we decided to do a short local getaway to Niagara-on-the-lake.

While driving through the local streets, we saw many farm-stands selling fresh produce. We decided to stop and I purchased a mixed basket of stone fruit. That is how this dessert came to fruition.

Instead of making a large cake or pie or muffins, I decided on these mini loafs because they are the perfect mid-day snack. Give these a try, because these stone fruit mini loafs are worth gossiping about!

Stone Fruit Mini Loafs

Yield: 8-10 servings

INGREDIENTS:
4 tbsp butter, room temperature
¾ cup granulated sugar
1 large egg
½ cup whole milk
1 tsp vanilla
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of kosher salt
3 assorted stone fruit, sliced (nectarine, peach and plum)
Turbinado sugar, for sprinkling (optional)

DIRECTIONS:
1. In a mixer, with the paddle attachment, cream together the butter and sugar until fluffy.
2. Add in the egg, milk, and vanilla.
3. Add in flour, baking powder and soda, and salt. Mix until combined.
4. In a mini loaf pan, lined with paper liners or greased with cooking spray, divide the batter until each loaf is 3/4 of the way full.
5. Add on the assorted sliced stone fruit on top of each loaf. Sprinkle with turbinado sugar.
6. Bake at 375-degrees for 30 minutes or until the loaves are cooked through. Enjoy!