There is something truly magical about the combination of tangy sourdough, sweet white chocolate chips, and fresh strawberries all wrapped up in a loaf of bread you can slice and share. The Sourdough White Chocolate Chip Strawberry Bread Recipe brings together these delightful flavors in a way that is as comforting as it is exciting for your taste buds. Whether you’re looking for a delicious breakfast treat, a charming dessert, or a thoughtful gift, this bread hits the perfect note of fruitiness, sweetness, and that beloved sourdough tang.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward baking a loaf that tastes as wonderful as it looks. Each component in this recipe plays a unique role, from creating the perfect crumb and rise to adding bursts of flavor and color.
- 1 cup fresh strawberries: Adds juicy fruitiness and juicy pops of color.
- 2 cups all-purpose flour: The sturdy base that holds everything together with a tender crumb.
- 1 tsp baking powder: Provides lift for a soft and fluffy texture.
- 1/2 tsp baking soda: Works with the sourdough discard for extra rise and lightness.
- 1/2 tsp salt: Enhances all the flavors without being noticeable.
- 1/2 cup sourdough discard (unfed): Brings that signature mild tang and natural moisture.
- 2/3 cup granulated sugar: Sweetens the loaf perfectly without overpowering.
- 2 large eggs: Bind the ingredients together and add richness.
- 1/2 cup vegetable oil: Keeps the bread moist and tender for days.
- 1/4 cup milk: Lightens the batter ensuring a smooth texture.
- 1 tsp vanilla extract: Adds a warm aroma and depth of flavor.
- 1/2 cup white chocolate chips: Melt into pockets of creamy sweetness throughout.
- 1 tbsp flour (for tossing strawberries): Stops the strawberries from sinking to the loaf bottom.
How to Make Sourdough White Chocolate Chip Strawberry Bread Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and dust it with flour or line it with parchment paper. This little prep helps ensure your bread comes out clean and holds its perfect shape.
Step 2: Toss the Strawberries
Place the hulled and chopped strawberries in a small bowl and toss them gently with 1 tablespoon of flour. This trick keeps these juicy gems evenly distributed in the batter instead of sinking to the bottom during baking.
Step 3: Combine Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these dry ingredients ahead keeps the rising agents balanced and makes it easier to fold into the wet mixture.
Step 4: Mix Wet Ingredients
In a large bowl, blend the sourdough discard, sugar, eggs, vegetable oil, milk, and vanilla extract. Whisk until smooth and fully combined for a luscious, well-incorporated batter that will bake evenly.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can make the bread tough, so a gentle fold is your best bet to keep it tender and light.
Step 6: Fold in Strawberries and White Chocolate Chips
Gently fold in the floured strawberries and the white chocolate chips, making sure they are evenly distributed but without breaking up the berries too much. This step adds delightful bursts of flavor and texture in every bite.
Step 7: Bake Your Bread
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs attached. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Sourdough White Chocolate Chip Strawberry Bread Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of simple glaze on top can elevate the presentation beautifully. Fresh strawberry slices paired with a sprig of mint make an inviting, colorful garnish to complement the flavors inside the loaf.
Side Dishes
Serve slices alongside a creamy cup of yogurt or a rich scoop of vanilla ice cream for a comforting breakfast or dessert. A cup of freshly brewed coffee, tea, or even a fruity wine pairs wonderfully with the sweet and tangy notes of the bread.
Creative Ways to Present
Consider slicing this bread and toasting it lightly before spreading with butter or cream cheese for an irresistible snack. Gift it wrapped in parchment paper tied with rustic twine for a heartfelt homemade present that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Keep your sliced or whole sourdough strawberry bread in an airtight container at room temperature for up to three days. For longer storage, refrigeration will keep it fresh up to a week while maintaining moisture.
Freezing
You can freeze the bread wrapped tightly in plastic wrap and placed in a freezer bag for up to three months. Thaw it overnight in the refrigerator or at room temperature when ready to enjoy without losing that fresh-baked charm.
Reheating
For the best texture, reheat slices in a toaster or oven at low heat until warm and slightly crisp on the edges. This quick step revives the bread’s freshness and melts the white chocolate chips back to creamy goodness.
FAQs
Can I use frozen strawberries instead of fresh?
You can use frozen strawberries, but be sure to thaw and drain them thoroughly, then toss with flour just like fresh berries to prevent extra moisture from weighing down the bread.
What can I substitute for sourdough discard?
If you don’t have sourdough discard, plain yogurt or buttermilk can add moisture and a slight tang, though the unique sourdough flavor will be milder.
Is it possible to make this bread gluten-free?
You can try a gluten-free flour blend in place of all-purpose flour, but results may vary. Look for blends with xanthan gum and adjust liquid quantities as needed.
How do I prevent the strawberries from sinking to the bottom?
Tossing the chopped strawberries in flour before folding them into the batter helps suspend them evenly throughout the bread and prevents sinking to the base.
Can I add nuts or other fruits to this recipe?
Absolutely! Chopped nuts like walnuts or pecans add a lovely crunch, and swapping strawberries for blueberries or raspberries gives delicious new twists to this bread.
Final Thoughts
I genuinely hope you give this Sourdough White Chocolate Chip Strawberry Bread Recipe a try because it’s a real crowd-pleaser that feels like a warm hug baked into every slice. It’s a joyous way to bring fresh fruit and luscious white chocolate into a loaf that’s perfect for sharing or savoring by yourself. Happy baking!
Print
Sourdough White Chocolate Chip Strawberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Sourdough White Chocolate Chip Strawberry Bread combines the tangy flavor of sourdough discard with sweet fresh strawberries and creamy white chocolate chips, creating a moist and flavorful quick bread perfect for breakfast or dessert.
Ingredients
Fruit and Mix-ins
- 1 cup fresh strawberries, hulled and chopped
- 1/2 cup white chocolate chips
- 1 tbsp flour (for tossing strawberries)
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup sourdough discard (unfed)
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare 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 ensure the bread does not stick after baking.
- Toss Strawberries: In a small bowl, gently toss the chopped strawberries with 1 tablespoon of flour. This step prevents the strawberries from sinking to the bottom of the bread during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, granulated sugar, eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, which can make the bread tough.
- Fold in Strawberries and White Chocolate Chips: Carefully fold the floured strawberries and white chocolate chips into the batter, ensuring they’re evenly distributed without breaking up the berries.
- Pour and Smooth Batter: Pour the finished batter into the prepared loaf pan, smoothing the top evenly with a spatula.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. The bread is done when a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
- Use room temperature ingredients for the best texture and even mixing.
- Substitute other berries such as blueberries or raspberries, or add nuts like walnuts or pecans for added texture and flavor variations.
- Store the bread in an airtight container at room temperature for up to 3 days; refrigerate for longer shelf life.
