Plum & Sourdough Quick Bread
Sourdough Quick Bread with Plums, Oats and Almonds is a perfect way to use your sourdough starter, and a delicious treat!
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:
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.
- Preheat the oven to 350 F.
- Dice 3 of the plums and toss with 1 Tablespoons of flour. Set aside.
- Prepare a loaf pan by greasing it with butter and then sprinkling it with flour. Tap out any excess flour.
- In a medium bowl, whisk together the melted butter, brown sugar, sourdough starter, greek yogurt, egg, almond extract and lemon zest.
- Add in the remaining 1 cup of flour, the oats, baking soda, and salt.
- Stir until just barely combined.
- Toss in the floured diced plums and the sliced almonds.
- Pour the batter into the prepared loaf pan and evenly smooth on top (without smashing the batter down).
- Slice the fourth plums into thin slices.
- Arrange the plum slices on the top of the batter.
- Sprinkle the turbinado sugar over the top of the batter and plums evenly.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread, in the pan, on a wire rack, for 10 minutes.
- Carefully use a knife to loosen the edges of the bread from the pan.
- Allow the bread to cool completely in the pan before removing it.
- 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.
- Enjoy!
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.
Other quick bread recipes:
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Plum & Sourdough Quick Bread
Equipment
Ingredients
- 4 plums
- 1 cup + 1 Tablespoon flour
- ½ cup butter melted and cooled
- ½ cup brown sugar
- ½ cup 100% hydration sourdough starter discard room temperature
- ½ cup plain greek yogurt
- 1 egg
- ½ teaspoon almond extract
- zest of 1 lemon
- 1 cup old fashioned rolled oats
- ½ tsp baking soda
- ½ teaspoon salt
- ¼ cup slivered almonds
- 1 Tablespoon turbinado sugar
Instructions
- Preheat the oven to 350 F.
- Dice 3 of the plums and toss with 1 Tablespoons of flour. Set aside.
- Prepare a 9×15 loaf pan by greasing it with butter and then sprinkling it with flour. Tap out any excess flour.
- In a medium bowl, whisk together the melted butter, brown sugar, sourdough starter, greek yogurt, egg, almond extract and lemon zest.
- Add in the remaining 1 cup of flour, the oats, baking soda, and salt.
- Stir until just barely combined.
- Toss in the floured diced plums and the sliced almonds.
- Pour the batter into the prepared loaf pan and evenly smooth on top (without smashing the batter down).
- Slice the fourth plums into thin slices.
- Arrange the plum slices on the top of the batter.
- Sprinkle the turbinado sugar over the top of the batter and plums evenly.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread, in the pan, on a wire rack, for 10 minutes.
- Carefully use a knife to loosen the edges of the bread from the pan.
- Allow the bread to cool completely in the pan before removing it.
- 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.
- Enjoy!
Plums, yum! The loaf looks temptingly good with ample plum chunks per slice. Almonds, lemon zest and plums are a great flavor trio.
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 🙂
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.
That is seriously beautiful Jenni – looks so rustically elegant! And I bet it tasted great too with all those plums!
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.
Looks lovely! Congrats on the new "addition".
Your plum, oat, and almond loaf sounds really good. Thanks for hosting the sourdough surprises challenge.
That looks beautiful, Jenni!
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!
Lou
This looks beautiful. I tired it this morning and can’t see in the recipe where you add the oats of the floured plums??
Hi Vicki! Thanks for bringing that error to my attention! The recipe has been fixed now!
Ha, wow! That is definitely a typo! That should read 1/2 teaspoon almond extract!
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.
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!
Would you please let us know when you have updated your website? Thank you.
can these be made as muffins?
if so, what would the cooking time be?
and can the bread or muffins be frozen?
You bet! I would start checking them around 18 minutes for doneness. They will probably take 18-22 minutes or so.
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
how about adding chocolate chips?
The recipe specifies turbinado or caster sugar. They are very different kinds of sugar. I don’t understand.
I assume this makes 9”x5” loaf?