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
Scale
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.
