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
Scale
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.
