Bread/ Breakfast

Plum, Oat and Almond Sourdough Quick Bread

Plum, Oat and Almond Sourdough Quick Bread

The days are just flying by, aren’t they? It might be because I spent practically the entire month either in a lack of sleep induce zombie state or staring at a sweet sleeping newborn. Either way, I barely squeaked this month’s Sourdough Surprises challenge in! As in, I made them yesterday afternoon.

Plum, Oat and Almond Sourdough Quick Bread
I happened to have a plethora of plums sitting around and, thinking of one of my favorite cakes, decided to incorporate them into my quick bread. I don’t often make quick bread (I am more of a muffin girl – I always, always under bake my quick breads!) This bread turned out great, although a bit moist from the 4 whole plums I jammed into this bread. But it sure was delicious!

Plum, Oat and Almond Sourdough Quick Bread

Please check out all the other amazing sourdough quick breads and muffins that we made this month! And don’t forget to check by Sourdough Surprises in a few days to see what we will be making next! And heck, why don’t you join us?!

Plum, Oat and Almond Sourdough Quick Bread

by The Gingered Whisk
Prep Time: 15 minutes
Cook Time: 55 minutes
Keywords: bread breakfast oats plum sourdough almond
Ingredients (1 loaf)
  • 4 plums
  • 1/2 cup + 1 TBSP flour
  • 1/2 cup butter, melted and cooled
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup sourdough starter
  • 1/2 cup milk
  • 12 tsp almond extract
  • 1 cup oats
  • 1/4 cup slivered almonds
  • zest 1 lemon
  • 1/2 tsp baking soda
  • 1 TBSP turbinado or caster sugar
Preheat oven to 350F.
Slice one plum into thin slices and set aside.
Dice the three remaining plums and toss with 1 TBSP flour, set aside.
In a large bowl, mix together the melted butter, brown sugar, egg, starter, milk, almond extract and lemon zest.
Add in the flour and baking soda and mix until just combined.
Pour into a greased 9×11 bread loaf pan and smooth the top.
Layer the plum slices on the top of the batter and sprinkle with the 1 TBSP turbinado sugar.
Bake 45-55 minutes, or until a toothpick inserted into the middle comes out clean.
Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to completely cool.
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  • Reply
    October 20, 2013 at 2:20 PM

    Plums, yum! The loaf looks temptingly good with ample plum chunks per slice. Almonds, lemon zest and plums are a great flavor trio.

  • Reply
    shelley c.
    October 20, 2013 at 2:27 PM

    Oh, yum, I love the plum slices baked into the top there, and I bet this bread was moist, delicious and flavorful! Give those girlies a big smooch from me 🙂

  • Reply
    October 20, 2013 at 11:45 PM

    Oh this looks so good! I want to remake my own loaf but I also want to make every recipe that I've seen so far. This is quite a delicious month.

  • Reply
    October 21, 2013 at 3:42 PM

    That is seriously beautiful Jenni – looks so rustically elegant! And I bet it tasted great too with all those plums!

  • Reply
    Rebecca -
    October 21, 2013 at 5:19 PM

    The month always does seem to fly by and I don't even have a newborn to worry about! I love the sliced plums along the top of your bread. I never think of those creative touches on quick breads, but it's the perfect canvas for it.

  • Reply
    October 21, 2013 at 5:39 PM

    Looks lovely! Congrats on the new "addition".

  • Reply
    Cathy W.
    October 21, 2013 at 7:50 PM

    Your plum, oat, and almond loaf sounds really good. Thanks for hosting the sourdough surprises challenge.

  • Reply
    October 23, 2013 at 1:54 PM

    That looks beautiful, Jenni!

  • Reply
    October 24, 2013 at 6:37 PM

    Beautiful recipe, look at the colour of your plums it's a work of art *_*
    So many lovely recipes for this Sourdough Surprises my bookmarks will explode 😉
    Have a lovely evening, see you next month!

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