If you’re ready to experience a truly delightful treat, this Sourdough White Chocolate Chip Strawberry Bread Recipe is exactly what you’ve been craving. Combining the tangy depth of a bubbly sourdough starter with the sweet burst of fresh strawberries and creamy white chocolate chips, this bread becomes a perfect balance of flavors and textures. It’s moist, tender, and just sweet enough, offering a slice of homemade goodness that feels like a warm hug on a plate. Trust me, once you make this, it will become a beloved favorite in your kitchen.
Ingredients You’ll Need
All the ingredients in this Sourdough White Chocolate Chip Strawberry Bread Recipe are straightforward but carefully chosen to build an exceptional flavor profile and a moist, tender crumb. Each item plays its part from the tangy sourdough starter that adds character, to the cinnamon that offers a cozy warmth.
- 1 cup sourdough starter (active and bubbly): This is the heart of the bread, giving it that signature tang and lift.
- 1/2 cup granulated sugar: Balances the sourness while adding sweetness without overpowering.
- 1/2 cup brown sugar, packed: Adds moisture and a subtle molasses flavor, enriching the bread’s depth.
- 1/2 cup unsalted butter, melted: Ensures the bread stays tender and adds richness.
- 2 large eggs: Bind everything together and contribute to a soft, fluffy texture.
- 1 tsp vanilla extract: A small touch that brightens all the flavors beautifully.
- 1 1/2 cups all-purpose flour: The base structure that supports the loaf.
- 1 tsp baking soda: Helps the bread rise and keeps it light.
- 1/4 tsp salt: Enhances all the other flavors perfectly.
- 1/2 tsp ground cinnamon: Adds warmth and a subtle spice note that pairs amazingly with strawberries.
- 1/2 cup sour cream or buttermilk: Keeps the crumb moist and tender with a slight tang.
- 1 1/2 cups fresh strawberries, diced: The star of the show, bringing juicy bursts of fresh fruit in every bite.
- 1 cup white chocolate chips: Melt into creamy pockets of sweetness throughout the bread.
- 1/4 cup white sugar (for sprinkling): Optional, for a touch of crunch and sparkle on top.
How to Make Sourdough White Chocolate Chip Strawberry Bread Recipe
Step 1: Preheat Your Oven and Prepare the Pan
Start by setting your oven to 350°F (175°C). While it warms up, grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure your bread doesn’t stick, setting the stage for a perfectly baked loaf.
Step 2: Whisk Together the Wet Ingredients
In a large bowl, whisk together your active sourdough starter, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until the mixture is smooth and uniform. This blend forms the flavorful and rich base of your bread batter.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Mixing these dry ingredients separately helps them distribute evenly throughout the batter, ensuring every bite is balanced and delicious.
Step 4: Alternate Adding Dry Ingredients and Sour Cream
Gradually add the dry ingredients to the wet bowl, alternating with dollops of sour cream or buttermilk. Begin and end with the dry components. Mix until just combined to keep the batter light and airy – overmixing can make the bread tough.
Step 5: Fold in Strawberries and White Chocolate Chips
Gently fold in the diced fresh strawberries and white chocolate chips. Be careful while mixing to avoid crushing the strawberries, so you get lovely chunks of fruit without turning the batter pink and mushy.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan, smooth out the top, and sprinkle optional white sugar on the surface for a delightful crunch. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If you notice the top browning too quickly, tent with aluminum foil during the last 15 minutes.
Step 7: Cool and Enjoy
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This resting time helps the flavors meld and makes slicing easier. Now, get ready to savor a slice of pure happiness!
How to Serve Sourdough White Chocolate Chip Strawberry Bread Recipe
Garnishes
To elevate your loaves, consider garnishing slices with a light spread of butter or cream cheese. Fresh strawberry slices on top add a juicy freshness, or a dusting of powdered sugar creates a pretty finish that’s both simple and charming.
Side Dishes
This bread pairs beautifully with a hot cup of coffee or a creamy latte for breakfast or brunch. For a light dessert twist, serve alongside vanilla ice cream or a dollop of whipped cream to contrast the tender crumb and fruity sweetness.
Creative Ways to Present
Slice the bread thick and toast it lightly for a delightful warm crunch, perfect for spreading with homemade strawberry jam. You could also cube it to make a gorgeous bread pudding, letting those white chocolate chips melt into creamy pockets of indulgence.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your leftover strawberry bread wrapped tightly in plastic wrap or in an airtight container at room temperature. It will stay fresh for about 2 to 3 days, retaining its moist, tender texture.
Freezing
If you want to save your Sourdough White Chocolate Chip Strawberry Bread Recipe for later, freezing is a great option. Wrap the loaf or individual slices in plastic wrap and aluminum foil before placing them in the freezer. Your bread should remain delicious for up to 3 months.
Reheating
To enjoy again, thaw frozen bread slices overnight in the refrigerator or at room temperature for a few hours. Warm them gently in a toaster oven or microwave for a few seconds to bring back that freshly baked magic.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best to maintain the bread’s texture, but if you only have frozen, make sure to thaw and drain them well to avoid excess moisture that could make the bread soggy.
Do I have to use sourdough starter?
The sourdough starter adds a unique tang and depth to this bread, but you can substitute with 1 teaspoon of baking powder if you don’t have a starter, though the flavor will be less nuanced.
Can I substitute white chocolate chips with dark chocolate?
Absolutely! Dark chocolate chips will lend a richer, slightly bitter contrast that pairs wonderfully with strawberries, giving the bread a different but equally delicious twist.
Is it possible to make this bread gluten-free?
Gluten-free flour blends may work, but textures and rising might differ since sourdough relies on gluten for structure. If trying gluten-free, look for blends specifically designed for baking and expect some experimentation.
How do I know when the bread is done baking?
The best way is to insert a toothpick or skewer into the center of the loaf. If it comes out clean or with only a few moist crumbs, your bread is perfectly baked and ready to cool.
Final Thoughts
This Sourdough White Chocolate Chip Strawberry Bread Recipe is one of those rare treasures that brings joy with every bite. It’s perfect for sharing with loved ones or enjoying a quiet moment of sweet indulgence yourself. I can’t wait for you to bake it, taste it, and make beautiful memories with it!
Print
Sourdough White Chocolate Chip Strawberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 8 servings)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Sourdough White Chocolate Chip Strawberry Bread is a delightful twist on traditional quick bread, combining the tangy flavor of sourdough starter with the sweetness of ripe strawberries and creamy white chocolate chips. Perfect for breakfast or a sweet snack, this bread offers a moist texture with a subtle cinnamon hint and a crunchy sugary top.
Ingredients
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
- 1 1/2 cups fresh strawberries, diced
- 1 cup white chocolate chips
- 1/4 cup white sugar (for sprinkling on top)
Instructions
- Preheat the Oven: 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.
- Prepare the 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.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream or buttermilk. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing which can lead to a dense bread.
- Add the Strawberries and White Chocolate: Gently fold in the diced fresh strawberries and white chocolate chips. Take care not to crush the strawberries to preserve their texture and flavor.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the white sugar on top for a sweet crunch. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the bread browns too quickly, cover it loosely with aluminum foil for the last 15 minutes of baking.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing. Enjoy your moist, flavorful sourdough strawberry bread!
Notes
- Make sure your sourdough starter is active and bubbly for best results.
- Do not overmix the batter; mix until ingredients are just combined to keep the bread tender.
- If fresh strawberries are not available, frozen strawberries can be used but thaw and drain excess liquid to avoid sogginess.
- The white sugar topping adds a pleasant crunch but is optional.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
