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
Scale
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.
