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Plum & Sourdough Quick Bread

Delicious Plum & Sourdough Quick Bread for Easy Mornings

A delightful Plum & Sourdough Quick Bread recipe that turns sourdough discard into a sweet, moist breakfast treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Baking
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 3 medium plums Juicy and tart, these can be substituted with peaches or cherries.
  • 2 cups all-purpose flour Feel free to use whole wheat flour for a fiber boost.
  • 1/3 cup butter Melted, can substitute with vegetable oil or applesauce.
  • 1 cup brown sugar Consider coconut sugar as a refined alternative.
  • 1 cup sourdough starter Use fed starter or room temperature discard.
  • 1/2 cup plain Greek yogurt Non-dairy yogurt or buttermilk can be used.
  • 1 large egg For binding, can substitute with flax egg or unsweetened applesauce.
  • 1 teaspoon almond extract Can be swapped with vanilla extract.
  • 1 tablespoon lemon zest Can substitute with lime zest or a splash of citrus juice.
  • 1 cup old-fashioned rolled oats Quick oats are an option but may yield a softer result.
  • 1 teaspoon baking soda The leavening agent.
  • 1/2 teaspoon salt Enhances flavors.
  • 1/2 cup slivered almonds Can be omitted or replaced with walnuts.
  • 2 tablespoons turbinado sugar For sprinkling on top.

Equipment

  • 9x5-inch loaf pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare your tools, including a greased 9x5 inch loaf pan.
  2. Dice three ripe plums into small pieces and toss them with 1 tablespoon of flour.
  3. Grease and flour your loaf pan thoroughly.
  4. In a medium bowl, whisk together melted butter, brown sugar, sourdough starter, Greek yogurt, egg, almond extract, and lemon zest.
  5. Gently fold in the remaining flour, rolled oats, baking soda, and salt into the wet mixture.
  6. Fold in the floured plum pieces and slivered almonds gently.
  7. Pour the batter into the prepared loaf pan, smoothing the top.
  8. Slice the fourth plum thinly and arrange the slices on top, sprinkling with turbinado sugar.
  9. Bake for 45-55 minutes or until a toothpick comes out clean.
  10. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 4mgCalcium: 20mgIron: 0.6mg

Notes

This recipe minimizes waste by using sourdough discard and is perfect for breakfast or as a snack.

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