If you love the perfect combination of tangy, sweet, and creamy flavors in a moist and tender loaf, this Sourdough White Chocolate Chip Strawberry Bread Recipe is absolutely for you. Imagine fresh strawberries bursting with natural sweetness, balanced by the unique tang of sourdough discard, all studded with luscious white chocolate chips that melt deliciously with every bite. This bread offers a beautiful balance of textures and flavors, bringing a homemade bakery feel right to your kitchen with minimal fuss. It’s an ideal treat for breakfast, an afternoon snack, or even a delightful dessert.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a vital role in achieving the irresistible taste, texture, and color of this bread. From the slight tang of sourdough discard to the sweet bursts of strawberries and creamy pockets of white chocolate, it all comes together effortlessly.
- 1 cup fresh strawberries, hulled and chopped: Adds juicy freshness and natural sweetness with a lovely pop of color.
- 2 cups all-purpose flour: The foundation that gives structure and softness to the bread.
- 1 tsp baking powder: Helps the bread rise beautifully and keeps it light.
- 1/2 tsp baking soda: Works with the sourdough to create a perfect crumb and lift.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup sourdough discard (unfed): Adds tangy depth and reduces waste by utilizing your sourdough starter.
- 2/3 cup granulated sugar: Sweetens the loaf just right without overpowering the natural flavors.
- 2 large eggs: Bind the ingredients together and add richness.
- 1/2 cup vegetable oil: Keeps the bread moist and tender.
- 1/4 cup milk: Adds moisture and helps the batter come together smoothly.
- 1 tsp vanilla extract: Brings warmth and enhances the sweetness.
- 1/2 cup white chocolate chips: Melts slightly for creamy bursts of sweet decadence in every slice.
- 1 tbsp flour (for tossing strawberries): Prevents the berries from sinking to the bottom during baking.
How to Make Sourdough White Chocolate Chip Strawberry Bread Recipe
Step 1: Prepare Your Baking Pan and Strawberries
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or simply line it with parchment paper for an easy release after baking. Toss your chopped strawberries with a tablespoon of flour in a small bowl—this little trick helps keep those juicy pieces suspended throughout the loaf rather than settling at the bottom.
Step 2: Mix the Dry Ingredients
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisking these together evenly distributes the leavening agents and seasoning, which helps the bread rise consistently and taste balanced.
Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk together the sourdough discard, granulated sugar, eggs, vegetable oil, milk, and vanilla extract until completely smooth. This mixture will add tang and moist richness to your loaf, creating a perfect base for the dry ingredients.
Step 4: Bring it All Together
Gradually add your dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix here, as that could make the bread dense. Next, fold in the floured strawberries and white chocolate chips delicately to ensure they’re evenly distributed without crushing the berries.
Step 5: Bake to Perfection
Pour your batter into the prepared loaf pan and smooth the top with a spatula. Place in the oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
How to Serve Sourdough White Chocolate Chip Strawberry Bread Recipe
Garnishes
For an extra touch of elegance and flavor, sprinkle a few fresh strawberry slices or white chocolate shavings over the top before serving. A light dusting of powdered sugar can also add sweetness and a pretty finish. If you want a little contrast, a thin spread of butter or cream cheese on a warm slice elevates the experience perfectly.
Side Dishes
This strawberry and white chocolate bread pairs wonderfully with a hot cup of coffee or your favorite tea. For a heartier breakfast, serve alongside scrambled eggs or a fresh fruit salad to balance the sweetness with some savory elements and freshness.
Creative Ways to Present
Turn this loaf into lovely, shareable French toast—dip slices in egg batter, then pan-fry until golden to transform it into a weekend brunch favorite. Or, slice and toast lightly, then spread with mascarpone cheese and drizzle with honey for an indulgent snack. It’s versatile enough to be dressed up or down depending on your mood and occasion.
Make Ahead and Storage
Storing Leftovers
Keep your leftover bread fresh by storing it in an airtight container or wrapping it tightly in plastic wrap at room temperature. It should stay soft and delicious for up to three days. If you want to extend its life, refrigeration can help, but just be aware it may slightly dry the bread out.
Freezing
Sourdough White Chocolate Chip Strawberry Bread Recipe freezes beautifully! Slice the loaf first if you want easy portion control and wrap each slice well or wrap the whole loaf tightly in plastic followed by foil. Freeze for up to 2 months, then thaw at room temperature or in the fridge.
Reheating
To enjoy your bread warm, simply toast a slice or heat it in a 350°F oven for about 10 minutes, wrapped in foil to retain moisture. Reheating brings out that just-baked aroma and restores the luscious softness, especially with the white chocolate gooeyness.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can substitute frozen strawberries, but make sure to thaw and drain them well to avoid adding too much moisture to the batter. Tossing them in flour before folding into the batter is still highly recommended to prevent sinking.
What if I don’t have sourdough discard?
If you don’t have sourdough discard to hand, you can try substituting with plain yogurt or buttermilk to keep the tangy flavor, though the texture might vary slightly. Regular quick bread recipes work as a guide if you want to skip this optional ingredient.
Can I add nuts or other berries?
Absolutely! Chopped nuts like walnuts or pecans add a wonderful crunch, and swapping or mixing in other berries like blueberries or raspberries adds delightful flavor variety. Just adjust tossing them in flour to avoid sinking.
How can I tell when the bread is fully baked?
Insert a toothpick in the center of the loaf—a clean toothpick or one with just a few moist crumbs means your bread is perfectly baked. If wet batter sticks, bake for 5-10 more minutes and check again.
Is this bread suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat or animal-derived gelatin. It includes eggs and dairy, so it’s not vegan, but absolutely perfect for a vegetarian diet.
Final Thoughts
If you’re looking for a charming bread that’s bursting with flavor and texture, this Sourdough White Chocolate Chip Strawberry Bread Recipe is a must-try. It’s an effortless way to use your sourdough discard and turn it into something truly special that everyone will love. Once you bake it, you’ll be reaching for this recipe again and again to brighten up your mornings and sweet treats.
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 Sourdough White Chocolate Chip Strawberry Bread is a delightful quick bread that combines the tangy depth of sourdough discard with sweet white chocolate chips and fresh strawberries. Perfect for breakfast or dessert, it offers a moist and flavorful loaf that’s easy to make and sure to impress.
Ingredients
Fruit
- 1 cup fresh strawberries, hulled and chopped
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp flour (for tossing strawberries)
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
Add-ins
- 1/2 cup white chocolate chips
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 doesn’t stick.
- Toss Strawberries: In a small bowl, toss the chopped strawberries with 1 tablespoon of flour. This step helps prevent the strawberries from sinking to the bottom of the loaf during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet Ingredients: In a large mixing bowl, combine the sourdough discard, granulated sugar, eggs, vegetable oil, milk, and vanilla extract. Mix until smooth and well incorporated.
- Add Dry to Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the bread.
- Fold in Strawberries and Chocolate Chips: Gently fold in the floured strawberries and white chocolate chips into the batter for an even distribution without crushing the fruit.
- Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to maintain its structure and flavor.
Notes
- Use room temperature ingredients for best texture and easier mixing.
- You can substitute other berries such as blueberries or raspberries or add nuts like walnuts or pecans for variation.
- Store the bread in an airtight container for up to 3 days at room temperature or refrigerate for longer shelf life.
