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
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
- 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.
