½cup100% hydration sourdough starter discardroom temperature
½cupplain greek yogurt
1egg
½teaspoonalmond extract
zest of 1 lemon
1cupold fashioned rolled oats
½tspbaking soda
½teaspoonsalt
¼cupslivered almonds
1Tablespoonturbinado sugar
Instructions
Preheat the oven to 350 F.
Dice 3 of the plums and toss with 1 Tablespoons of flour. Set aside.
Prepare a 9x15 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!
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.