If you love the cozy comfort of homemade bread paired with the luscious sweetness of fresh fruit and creamy white chocolate, then you are in for a real treat with this Sourdough White Chocolate Chip Strawberry Bread Recipe. This loaf perfectly balances the tangy depth of a bubbly sourdough starter with the fruity brightness of diced strawberries and the rich melt-in-your-mouth texture of white chocolate chips. Each slice offers a moist crumb with just the right hint of cinnamon and vanilla, making it an irresistible choice for breakfast, snack time, or dessert. Trust me, once you try this recipe, you’ll find it hard to go back to ordinary quick breads!
Ingredients You’ll Need
Getting the ingredients together for this recipe is wonderfully straightforward, but each one plays a crucial role in building that perfect blend of flavor, texture, and color. From the active sourdough starter that brings a subtle tanginess, to the fresh strawberries adding bursts of juiciness, every ingredient is essential to making this bread a masterpiece.
- 1 cup sourdough starter (active and bubbly): The heart of the bread that adds natural fermentation and a gentle tang.
- 1/2 cup granulated sugar: Provides sweetness and helps balance the tartness of the starter.
- 1/2 cup brown sugar, packed: Adds moisture and a rich, caramel-like flavor.
- 1/2 cup unsalted butter, melted: Gives the bread a tender crumb and luscious richness.
- 2 large eggs: Acts as a binding agent and contributes to the bread’s structure and moisture.
- 1 tsp vanilla extract: Brings warmth and enhances all the sweet ingredients.
- 1 1/2 cups all-purpose flour: The foundation that holds everything together.
- 1 tsp baking soda: Leavens the bread to a light, airy texture.
- 1/4 tsp salt: Balances sweetness and enhances the overall flavor.
- 1/2 tsp ground cinnamon: Adds subtle warmth and depth of flavor.
- 1/2 cup sour cream or buttermilk: Keeps the bread moist and adds tangy richness.
- 1 1/2 cups fresh strawberries, diced: Freshness and bursts of juicy sweetness in every bite.
- 1 cup white chocolate chips: Melts into delightful pockets of creamy sweetness.
- 1/4 cup white sugar (for sprinkling): Optional topping for a little crunch and extra sweetness.
How to Make Sourdough White Chocolate Chip Strawberry Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). It’s important to give your loaf pan a good greasing and a light dusting of flour or line it with parchment paper to ensure the bread releases effortlessly after baking. A well-prepped pan is the first step towards a perfect loaf with beautiful edges.
Step 2: Combine the Wet Ingredients
In a large bowl, whisk together your active sourdough starter, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until the mixture becomes smooth and homogenous. This mixture is where the magic begins as the sugars dissolve into the buttery base and eggs add that necessary richness and structure.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Combining these dry ingredients separately ensures even distribution of the leavening agents and spices so that every slice has consistent flavor and rise.
Step 4: Bring Wet and Dry Together
Now, gradually add the dry ingredients to the wet mix in parts, alternating with your sour cream or buttermilk. Starting and ending with the dry ingredients keeps the batter balanced. Stir just until combined—overmixing can lead to a tough crumb, so gentle folding is your friend here.
Step 5: Fold in Strawberries and White Chocolate Chips
With care, gently fold in the diced strawberries and white chocolate chips. The goal is to preserve the lovely chunks of strawberry without smashing them, and to evenly distribute the white chocolate so you’ll get those gooey pockets of sweetness all through the bread.
Step 6: Bake Your Bread to Golden Perfection
Pour your batter into the prepared loaf pan and smooth the top. Sprinkle the optional white sugar over the top for a slight crunch and extra touch of sweetness. Bake for 55-65 minutes until a toothpick inserted in the center comes out clean. If the top browns too fast, a loose tent of aluminum foil during the last 15 minutes will prevent burning while the inside finishes baking.
Step 7: Cool and Enjoy
Once out of the oven, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling helps the flavors settle and makes slicing easier, so don’t rush this step—good things come to those who wait!
How to Serve Sourdough White Chocolate Chip Strawberry Bread Recipe
Garnishes
A few fresh strawberry slices or a light dusting of powdered sugar on the top can make your presentation as delightful as the taste. For an extra indulgent touch, a drizzle of melted white chocolate or a smear of sweetened cream cheese complements the bread beautifully.
Side Dishes
This bread shines brightest with a simple cup of tea or freshly brewed coffee, making it a perfect pairing for brunch or afternoon snack. For a more substantial breakfast, serve with a dollop of Greek yogurt or fresh whipped cream for creamy contrast.
Creative Ways to Present
If you’re feeling playful, slice the bread thick and toast it lightly, then top with mascarpone and a drizzle of honey for a quick dessert. You could also cut into cubes for a luscious bread pudding, or use slices in a decadent French toast recipe. The flavors from this sourdough white chocolate chip strawberry bread recipe lend themselves wonderfully to creative dishes!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover bread tightly in plastic wrap or keep it in an airtight container at room temperature. It should stay fresh for up to 3 days, retaining moisture without getting soggy. Keep it out of sunlight and heat for best results.
Freezing
This bread freezes beautifully. Wrap it well in plastic wrap, then aluminum foil, or place in a resealable freezer bag. When properly stored, it can be frozen for up to 2 months without losing quality, so you can enjoy this treat anytime.
Reheating
To bring your sourdough white chocolate chip strawberry bread recipe back to life, thaw it overnight in the fridge if frozen. Then, warm slices gently in a toaster oven or regular oven set at 300°F for 5-10 minutes. Avoid microwaving to prevent a rubbery texture. The warmth will revive the flavors and melty white chocolate just right.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries give the best texture and flavor, you can use frozen strawberries if needed. Just be sure to thaw and drain them well to avoid excess moisture, which could make the bread soggy.
Do I need an active sourdough starter for this recipe?
Yes, having an active, bubbly sourdough starter is essential here because it contributes the signature tang and helps with the bread’s texture and rise alongside the baking soda.
Can I substitute the white chocolate chips?
Absolutely! If you prefer, you can swap white chocolate chips for regular chocolate chips, butterscotch chips, or even chopped nuts for a different but delicious twist.
Is this bread sweet or more on the savory side?
This bread has a balanced sweetness, thanks to the sugars and white chocolate, complemented by the subtle tang of sourdough and fresh strawberries. It’s sweet enough for dessert but mild enough to enjoy with breakfast or tea.
What if I don’t have sour cream or buttermilk?
You can easily substitute with plain yogurt or a milk-lemon juice mixture (let milk sit with a splash of lemon juice for 5-10 minutes) to maintain that moist crumb and slight tang.
Final Thoughts
There’s something incredibly satisfying about baking a loaf like this Sourdough White Chocolate Chip Strawberry Bread Recipe that brings together the rustic charm of sourdough and the fresh sweetness of strawberries and white chocolate. Whether you’re sharing it with loved ones or indulging yourself, it promises to brighten your kitchen and your day. Don’t hesitate—grab those ingredients and bake up a loaf that’s destined to become a new favorite!
Print
Sourdough White Chocolate Chip Strawberry Bread Recipe
- Prep Time: 15m
- Cook Time: 60m
- Total Time: 1h 15m
- Yield: 1 loaf (9×5 inch)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Sourdough White Chocolate Chip Strawberry Bread is a delightful twist on traditional quick bread, combining the tangy flavor of sourdough starter with sweet white chocolate chips and fresh strawberries. Perfect for breakfast, brunch, or an afternoon treat, this moist and flavorful loaf offers a tender crumb with a hint of cinnamon and a crunchy sugar topping.
Ingredients
Wet Ingredients
- 1 cup sourdough starter (active and bubbly)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or buttermilk
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
Add-ins & Toppings
- 1 1/2 cups fresh strawberries, diced
- 1 cup white chocolate chips
- 1/4 cup white sugar (for sprinkling)
Instructions
- Preheat and prepare the pan. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to prevent sticking.
- Mix wet ingredients. In a large bowl, whisk together the active sourdough starter, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Incorporate dry ingredients and sour cream. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the bread tough.
- Fold in strawberries and white chocolate chips. Carefully fold in the diced fresh strawberries and white chocolate chips, taking care not to crush the strawberries to maintain their texture.
- Transfer to pan and bake. Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Sprinkle the white sugar on top for a sweet crunchy crust. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the bread browns too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
- Cool and serve. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy this delicious bread warm or at room temperature.
Notes
- Make sure your sourdough starter is active and bubbly for best results.
- Fresh strawberries provide the best flavor, but if unavailable, frozen strawberries can be substituted; just thaw and drain excess moisture.
- Do not overmix the batter to ensure a tender crumb.
- If your oven heat is uneven, rotate the loaf halfway through baking for even browning.
- Store leftovers wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
