Sourdough White Chocolate Chip Strawberry Bread Recipe
Let me introduce a bread that feels like springtime in every bite: Sourdough White Chocolate Chip Strawberry Bread. This mouthwatering loaf beautifully marries the tang of sourdough discard with bursts of juicy strawberries and pockets of creamy white chocolate. Whether you’re seeking a delightful twist for your breakfast spread or a sweet afternoon indulgence, this bread is irresistibly moist, aromatic, and just the right amount of decadent. Keeping things approachable and fuss-free, you’ll love how easily this treat comes together—using ingredients likely already in your kitchen!
Ingredients You’ll Need
This Sourdough White Chocolate Chip Strawberry Bread shines with a handful of straightforward, crowd-pleasing ingredients. Each component works its magic, delivering flavor, texture, and stunning color to every slice you cut.
- Fresh strawberries: Bursts of sweetness and vibrant color; toss them with flour to keep them from sinking to the bottom.
- All-purpose flour: The baking backbone that gives this bread its tender crumb.
- Baking powder: Essential for that lift and beautiful rise in your loaf.
- Baking soda: Works with the sourdough discard to ensure fluffiness and lightness.
- Salt: Balances out the flavors and enhances the sweet strawberries.
- Sourdough discard (unfed): Adds moisture and a subtle tang that sets this bread apart from other quick loaves.
- Granulated sugar: Delivers just the right amount of sweetness.
- Large eggs: Provide structure and richness for that classic cake-bread feel.
- Vegetable oil: Keeps the bread extra moist and tender without overpowering the strawberries.
- Milk: Brings everything together; use room temperature for best results.
- Vanilla extract: Adds a lovely aromatic note to highlight those strawberries.
- White chocolate chips: Pockets of creamy, melty sweetness in every bite.
- Flour (for tossing strawberries): Prevents the strawberry pieces from sinking as your bread bakes.
How to Make Sourdough White Chocolate Chip Strawberry Bread
Step 1: Prep Your Pan and Oven
Start by heating your oven to 350°F (175°C). For mess-free removal, grease and flour a standard 9×5-inch loaf pan, or line it with parchment paper. Having your pan ready from the get-go means you can go straight from mixing to baking, capturing the fresh batter’s perfect rise.
Step 2: Prep the Strawberries
Chop those beautiful fresh strawberries and toss them in a small bowl with 1 tablespoon of flour. This clever trick keeps them suspended in the batter, so every slice of Sourdough White Chocolate Chip Strawberry Bread boasts little ruby-like pieces instead of having all the fruit sunk to the bottom.
Step 3: Mix Dry Ingredients
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This helps evenly distribute your leaveners and salt, so your bread always bakes up fluffy and flavorful.
Step 4: Combine Wet Ingredients
Grab a large mixing bowl and blend together your sourdough discard, sugar, eggs, vegetable oil, milk, and vanilla extract. Mix until everything is smooth and creamy—no need to overwork it, just aim for a well-mixed base.
Step 5: Mix it All Together
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. This ensures your Sourdough White Chocolate Chip Strawberry Bread turns out tender, not tough. Then, fold in the flour-coated strawberries and white chocolate chips to distribute them evenly.
Step 6: Bake the Bread
Pour the batter into your prepared loaf pan, smoothing the top with a spatula for even baking. Slide it into the oven and bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Try not to peek too often—every opening risks heat loss and can affect the bake!
Step 7: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to finish cooling. This pause helps set the crumb, so slicing is a breeze. Trust me, the hardest part of making Sourdough White Chocolate Chip Strawberry Bread is patiently waiting for that first, heavenly slice.
How to Serve Sourdough White Chocolate Chip Strawberry Bread
Garnishes
Dress it up with a dusting of powdered sugar or a drizzle of melted white chocolate for an extra-luxurious finish. For a pop of freshness, top with a spoonful of freshly diced strawberries or a few sprigs of mint when serving.
Side Dishes
A slice is perfect with your morning coffee or alongside a dollop of vanilla yogurt for brunch. If serving for dessert, pair with whipped cream or a scoop of strawberry ice cream. The creamy, fruity flavors play beautifully with the rich bread.
Creative Ways to Present
Turn simple slices into an elegant platter by layering fanned-out pieces. For a special treat, try toasting thick slices and serving warm with a smear of mascarpone. You could even cut loaf cubes for a sweet bread pudding or trifle-style parfait.
Make Ahead and Storage
Storing Leftovers
Wrap your Sourdough White Chocolate Chip Strawberry Bread tightly in plastic wrap or stash in an airtight container at room temperature for up to three days. If you live somewhere extra humid, the fridge can keep the bread fresher and prevent the crumb from getting too sticky.
Freezing
This bread freezes like a dream! Slice it first for grab-and-go convenience, and wrap individual pieces well in plastic, then pop them in a freezer-safe bag. Your Sourdough White Chocolate Chip Strawberry Bread will keep beautifully for up to three months—just thaw slices at room temp before serving.
Reheating
To bring back that fresh-baked warmth, gently reheat slices in the microwave for 10-15 seconds or toast lightly in your toaster oven. The white chocolate bits become heavenly melty, and the strawberries turn even juicier—almost like you just baked a new loaf!
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Thaw and pat them dry before chopping, and toss with flour as you would with fresh strawberries. The bread’s texture may be a touch more moist, but the flavor will still sing.
Is there a way to make Sourdough White Chocolate Chip Strawberry Bread dairy-free?
Yes—swap the milk for your favorite non-dairy alternative and use dairy-free white chocolate chips. The results are still wonderfully moist and flavorful.
Can I use active sourdough starter instead of discard?
An active starter can work in place of discard; just keep in mind it may bring a bit more rise and tang. The flavor profile will be slightly different, but every bit as delicious!
How do I know when the bread is done baking?
Test with a toothpick in the center—it should come out clean or with just a crumb or two clinging to it. If the top browns too quickly, loosely cover it with foil near the end of baking.
Can I add nuts or other berries?
Definitely! Walnuts, pecans, or even blueberries make wonderful add-ins. Just keep total mix-ins to about one cup to maintain a good bread structure.
Final Thoughts
There’s a unique kind of joy in baking and sharing a treat as special as Sourdough White Chocolate Chip Strawberry Bread. Whether you’re serving it at a brunch, gifting a loaf, or enjoying a quiet slice with a cup of tea, this bread promises to brighten your day. Give it a try, and watch it become a favorite in your baking rotation!
Print
Sourdough White Chocolate Chip Strawberry Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet strawberries and white chocolate chips in this moist and flavorful Sourdough White Chocolate Chip Strawberry Bread. Perfect for breakfast or as a sweet treat any time of day!
Ingredients
Fresh Strawberries:
1 cup fresh strawberries, hulled and chopped;
All-Purpose Flour:
2 cups;
Baking Powder:
1 tsp;
Baking Soda:
1/2 tsp;
Salt:
1/2 tsp;
Sourdough Discard:
1/2 cup (unfed);
Granulated Sugar:
2/3 cup;
Eggs:
2 large;
Vegetable Oil:
1/2 cup;
Milk:
1/4 cup;
Vanilla Extract:
1 tsp;
White Chocolate Chips:
1/2 cup;
Flour (for tossing strawberries):
1 tbsp
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a loaf pan.
- Toss Strawberries: Coat chopped strawberries with flour.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Prepare Wet Ingredients: Mix sourdough discard, sugar, eggs, oil, milk, and vanilla.
- Combine: Gradually mix dry ingredients into wet mixture.
- Add Mix-Ins: Gently fold in strawberries and white chocolate chips.
- Bake: Pour batter into pan and bake for 50–60 minutes.
- Cool and Serve: Cool in pan before transferring to a rack.
Notes
- Use room temperature ingredients for best results.
- Feel free to customize with different berries or nuts.
- Store airtight for up to 3 days or refrigerate for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
