fbpx Skip to Content

Plum & Sourdough Quick Bread

Sharing is caring!

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:

Food tastes better when its shared with the ones you love!

There’s nothing I love more than seeing you make my recipes! If you make this recipe, don’t forget to leave a comment and rate it below!

And if you are on Instagram, tag @gingeredwhisk and use the hashtag #gingeredwhisk on social media when you make my recipes so that I can share them and maybe even feature you. Follow along to get the latest updates:

And don’t forget to subscribe to the email list to get all the extra tips, tricks and bonuses! 

Subscribe here!

Want to save this for later? PIN THIS TO YOUR SOURDOUGH BOARD on Pinterest!

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 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 9x15 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: 21gFiber: 2gSugar: 11gProtein: 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.

Lactation Cookies
← Previous
Apple Cranberry Crisp Recipe with Crispy Walnut Topping
Next →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

as seen in image with company logos
Skip to Recipe
Skip to content