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Plum & Sourdough Quick Bread

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Sourdough Quick Bread with Plums, Oats and Almonds is a perfect way to use your sourdough starter, and a delicious treat!

loaf of sourdough quick bread with plums, slices and knife beside

This sourdough quick bread is an easy and delicious way to use your sourdough starter discard. Made with plums, oats, and sliced almonds, this sourdough quick bread makes a perfect breakfast or tea time treat!

Other easy sourdough discard recipes:

overhead view of sourdough quick bread with plums on wooden board

Sourdough quick bread with plums, oats and almonds 

Quick bread is one of my favorite treats. They are great for breakfasts, snacks, or tea time. This one is studded with juicy and tart plums, almonds, oats, and a touch of lemon zest. Its got great flavor, fun texture, and is a fun and easy way to use your sourdough starter!

How to make this recipe

This quick bread recipe is a great way to use your sourdough discard! For the full recipe, make sure you scroll down to the recipe card below.

  1. Preheat the oven to 350 F.
  2. Dice 3 of the plums and toss with 1 Tablespoons of flour. Set aside.
  3. Prepare a loaf pan by greasing it with butter and then sprinkling it with flour. Tap out any excess flour.
  4. In a medium bowl, whisk together the melted butter, brown sugar, sourdough starter, greek yogurt, egg, almond extract and lemon zest.
  5. Add in the remaining 1 cup of flour, the oats, baking soda, and salt. 
  6. Stir until just barely combined.
  7. Toss in the floured diced plums and the sliced almonds.
  8. Pour the batter into the prepared loaf pan and evenly smooth on top (without smashing the batter down).
  9. Slice the fourth plums into thin slices. 
  10. Arrange the plum slices on the top of the batter.
  11. Sprinkle the turbinado sugar over the top of the batter and plums evenly.
  12. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  13. Cool the bread, in the pan, on a wire rack, for 10 minutes. 
  14. Carefully use a knife to loosen the edges of the bread from the pan.
  15. Allow the bread to cool completely in the pan before removing it.
  16. Carefully invert the pan and allow the bread to fall out (catch it in your hands carefully so as not to disturb the plums on top). Turn it back over and place on a platter or cutting board for serving.
  17. Enjoy!
collage of images showing steps to make sourdough quick bread

What kind of sourdough starter do I need for this recipe?

This recipe uses 100% hydration starter. You can use either fed and active starter, or inactive discard. It does not matter what kind of flour your starter is fed with, either.

Read “Feeding your sourdough starter” to get information on hydration rates and how to properly feed and maintain your sourdough starter. 

Can I turn these into muffins?

You bet! Instead of placing the batter into a prepared loaf pan, divide it equally into prepared muffin tins. Bake for 18-22 minutes, or until a toothpick inserted in the center of them comes out clean. Allow the muffins to cool in the pan all the way before removing them.

plum and sourdough quick bread loaf on wooden cutting board with three slices laying in front

Other quick bread recipes:

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close up of sourdough quick bread with plums
Yield: 1 loaf

Plum & Sourdough Quick Bread

loaf of sourdough quick bread with plums, slices and knife beside

Super moist and packed with flavor, this quick bread is a fun way to use your sourdough discard.

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 4 plums
  • 1 cup + 1 Tablespoon flour
  • 1/2 cup butter, melted and cooled
  • 1/2 cup brown sugar
  • 1/2 cup 100% hydration sourdough starter discard, room temperature
  • 1/2 cup plain greek yogurt
  • 1 egg
  • 1/2 teaspoon almond extract
  • zest of 1 lemon
  • 1 cup old fashioned rolled oats
  • 1/2 tsp baking soda
  • 1/2 teaspoon salt
  • 1/4 cup slivered almonds
  • 1 Tablespoon turbinado or caster sugar

Instructions

    1. Preheat the oven to 350 F.
    2. Dice 3 of the plums and toss with 1 Tablespoons of flour. Set aside.
    3. Prepare a loaf pan by greasing it with butter and then sprinkling it with flour. Tap out any excess flour.
    4. In a medium bowl, whisk together the melted butter, brown sugar, sourdough starter, greek yogurt, egg, almond extract and lemon zest.
    5. Add in the remaining 1 cup of flour, the oats, baking soda, and salt.
    6. Stir until just barely combined.
    7. Toss in the floured diced plums and the sliced almonds.
    8. Pour the batter into the prepared loaf pan and evenly smooth on top (without smashing the batter down).
    9. Slice the fourth plums into thin slices.
    10. Arrange the plum slices on the top of the batter.
    11. Sprinkle the turbinado sugar over the top of the batter and plums evenly.
    12. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
    13. Cool the bread, in the pan, on a wire rack, for 10 minutes.
    14. Carefully use a knife to loosen the edges of the bread from the pan.
    15. Allow the bread to cool completely in the pan before removing it.
    16. Carefully invert the pan and allow the bread to fall out (catch it in your hands carefully so as not to disturb the plums on top). Turn it back over and place on a platter or cutting board for serving.
    17. Enjoy!

Notes

You can make these as muffins, too! Divide the batter evenly into 12 greased muffin wells. Bake for 18-22 minutes, or until a toothpick inserted inside comes out clean.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 184Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 214mgCarbohydrates: 22gFiber: 2gSugar: 12gProtein: 4g

Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

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Lee R

Monday 7th of September 2020

how about adding chocolate chips?

Elizabeth

Tuesday 28th of July 2020

I was reading your recipe Plum, Oak and Almond Bread. The error mentioned in comments are not fixed. Could you please correct ie 1. when is oak added? do we have o grind the oak to powder. 2. 1/2 cup flour + one Tbl spoon and 3. 1 cup oats for the entire recipe in the dough?

I like very much to make this and thanks for coming up with recipes for discard sourdough starters or even fresh fed sd starters. Thank you

Lee

Tuesday 14th of July 2020

can these be made as muffins? if so, what would the cooking time be? and can the bread or muffins be frozen?

Jenni

Thursday 16th of July 2020

You bet! I would start checking them around 18 minutes for doneness. They will probably take 18-22 minutes or so.

D

Friday 3rd of July 2020

Jenni, suggest a review of your ingredients list and instructions. Flour that is said to added in the instructions (step 5) is not in the ingredients list. And in the instructions you do not share at what point to include the oats and almonds.

In looking at your reviews I see that others have shared other discrepancies... maybe a through detailed review of each portion of the recipe is needed. I didn’t really want to publicly make these comments as I didn’t want to undermine the goodness you share but I couldn’t find a option to reach out to you in another manner.

Jenni

Tuesday 7th of July 2020

Hello! Thank you! Yes, I noticed that this did not transfer over to my new site well. I am working on updating it, along with all 62 of my sourdough recipes!

Vicki

Sunday 15th of September 2019

This looks beautiful. I tired it this morning and can’t see in the recipe where you add the oats of the floured plums??

Jenni

Monday 23rd of September 2019

Hi Vicki! Thanks for bringing that error to my attention! The recipe has been fixed now!

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