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Sourdough Apricot Oat Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Sourdough Apricot Oat Bread Recipe

Sourdough starter's signature tang and flavor transform this nubby, fruit-flecked quick bread.

Recipe updated Jan. 10, 2018; see "tips," below, for details.

At a glance

Prep
Bake
Total
Yield
1 loaf, 16 slices
Nutrition information

Ingredients

Choose your measure:

  • 1 1/4 cups King Arthur White Whole Wheat Flour
  • 3/4 cup King Arthur Unbleached Bread Flour
  • 1/2 cup old-fashioned rolled oats, plus more for sprinkling
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (1/2 cup) unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon grated orange rind (zest)
  • 1/2 cup orange juice
  • 1 cup sourdough starter, unfed/discard
  • 1 cup diced dried apricots

Instructions

  1. Preheat the oven too 350°F. Grease a 9" x 5" loaf pan.
  2. In a large bowl, whisk together the flours, oats, baking powder, baking soda, and salt.
  3. In a separate bowl, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating until the first egg is absorbed before adding the next. Scrape the sides and bottom of the bowl.
  4. Add the orange zest, then one third of the dry ingredients. Mix well. Add the orange juice, then another third of the dry ingredients. Mix for 30 seconds, then add the starter and the remaining dry ingredients. Mix to combine, then stir in the apricots.
  5. Pour the batter into the prepared pan, and sprinkle the top with oats.
  6. Bake the bread until a paring knife inserted in the center comes out clean, about 1 hour. Remove from the oven and place on a rack. Cool in the pan for 15 to 20 minutes before turning out of the pan and returning to the rack. Cool completely before slicing.
  7. Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 70g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 202
  • Calories from Fat 63
  • Total Fat 7g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 38mg
  • Sodium 92mg
  • Total Carbohydrate 34g
  • Dietary Fiber 2g
  • Sugars 14g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.