If there’s ever a treat that makes you want to invite friends over for coffee or sneak a sweet bite for breakfast, it’s Sourdough White Chocolate Chip Strawberry Bread. This irresistible loaf is everything homemade baking should be: soft and tender, bursting with juicy strawberries, rich with creamy white chocolate, and finished with that signature tang only sourdough starter can bring. Whether you’re a diehard sourdough fan or just love a good quick bread, this recipe brings together the best of both worlds in every slice.
Ingredients You’ll Need
Let’s talk about the simple, honest ingredients that make Sourdough White Chocolate Chip Strawberry Bread so special. Each one plays an important role, from adding plush moisture to creating pockets of flavor that surprise you in every bite.
- All-purpose flour: The classic backbone for a light crumb and perfect structure.
- Active sourdough starter: Adds gentle tang and keeps the bread incredibly moist.
- Granulated sugar: Sweetens the loaf and creates a golden crust.
- Milk: Lends tenderness and helps everything come together smoothly.
- Vegetable oil: Keeps the crumb soft and prevents dryness.
- Large egg: Binds everything and delivers that rich, cake-like texture.
- Vanilla extract: Layers in warmth and aroma that pairs beautifully with strawberries.
- Baking powder: Gives the loaf its rise and airy crumb.
- Baking soda: Works with the acid in the starter and strawberries for a balanced lift.
- Salt: Enhances all the flavors and keeps the sweetness in check.
- Fresh strawberries: Juicy bursts of fruitiness in every bite—make sure they’re well-dried for best results.
- White chocolate chips: Sweet, creamy morsels that melt into pockets of deliciousness.
- Flour for tossing berries: Prevents the strawberries from sinking to the bottom of the loaf.
How to Make Sourdough White Chocolate Chip Strawberry Bread
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F, then grease a 9×5-inch loaf pan or line it with parchment paper. This simple step ensures your Sourdough White Chocolate Chip Strawberry Bread releases beautifully after baking, no sticking or crumbling here!
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together your active sourdough starter, granulated sugar, milk, vegetable oil, egg, and vanilla extract. The mixture should be smooth, creamy, and a little frothy—this is where all the moisture and flavor starts to come together.
Step 3: Combine the Dry Ingredients
In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, and salt. This step ensures even distribution of the leaveners, so your loaf rises perfectly and every bite tastes balanced.
Step 4: Bring It All Together
Gently fold the dry mixture into the wet ingredients. Don’t over-mix—just stir until you no longer see streaks of flour. The batter will be thick and a bit lumpy, which is exactly what you want for a tender Sourdough White Chocolate Chip Strawberry Bread.
Step 5: Add Strawberries and White Chocolate
Toss your diced strawberries with a tablespoon of flour (this is the magic trick to keep them from sinking). Fold the strawberries and white chocolate chips gently into the batter. Every spoonful should be studded with fruit and chocolate.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. Slide it into the oven and bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This helps the bread set and makes slicing a breeze.
How to Serve Sourdough White Chocolate Chip Strawberry Bread
Garnishes
A sprinkle of powdered sugar, a drizzle of melted white chocolate, or even a handful of fresh strawberry slices on top will make this loaf extra eye-catching. If you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream on the side turns it into a dreamy dessert.
Side Dishes
Pair a thick slice of Sourdough White Chocolate Chip Strawberry Bread with your favorite hot beverage—think creamy lattes, herbal tea, or even a glass of cold milk. For a brunch spread, serve it alongside a bowl of fresh berries, a savory quiche, or a crisp green salad to balance the sweetness.
Creative Ways to Present
Try slicing the bread and toasting it lightly, then spreading with a little butter for an indulgent breakfast. For gatherings, cut the loaf into cubes and serve as a sweet addition to a brunch board. Or, for an elegant twist, layer slices with mascarpone cream and extra strawberries for a quick trifle-style dessert.
Make Ahead and Storage
Storing Leftovers
Keep your Sourdough White Chocolate Chip Strawberry Bread fresh by storing it in an airtight container at room temperature for up to two days. If your kitchen is especially warm or humid, pop it in the fridge to keep the strawberries and chocolate at their best.
Freezing
This bread is freezer-friendly! Wrap slices individually in plastic wrap and place them in a freezer bag. When you’re ready for a treat, defrost overnight in the fridge or on the counter. It’ll taste just as delightful as the day you baked it.
Reheating
For that just-baked warmth, reheat slices in the microwave for 15-20 seconds or pop them in a toaster oven. The white chocolate gets melty and the strawberries become extra fragrant—pure heaven!
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and pat them very dry to avoid excess moisture in your Sourdough White Chocolate Chip Strawberry Bread. Tossing them in flour is extra important here.
What if I don’t have a sourdough starter?
If you don’t have an active starter, you can substitute with plain yogurt or buttermilk for moisture and tang, but you’ll miss out on some of the signature flavor that makes this bread unique.
Can I make this bread gluten-free?
Absolutely! Use a cup-for-cup gluten-free flour blend in place of all-purpose flour. Just check that your sourdough starter is also gluten-free if you’re sensitive or allergic.
How do I know when the bread is done?
Your Sourdough White Chocolate Chip Strawberry Bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and feel springy to the touch.
Can I add nuts or swap the chocolate?
Definitely! Chopped pecans or walnuts add a lovely crunch, and you can swap white chocolate chips for milk or dark chocolate if that’s your preference. The bread is endlessly adaptable.
Final Thoughts
Baking your own Sourdough White Chocolate Chip Strawberry Bread is a simple joy that’s always worth sharing. Whether you savor it warm from the oven or save a slice for tomorrow’s breakfast, you’ll love how the flavors mingle and the crumb stays perfectly tender. Give it a try and let this cheerful loaf become a new favorite in your kitchen!
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Sourdough White Chocolate Chip Strawberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and moist sourdough white chocolate chip strawberry bread that combines the tangy depth of sourdough starter with the sweetness of fresh strawberries and creamy white chocolate chips. Perfect for breakfast or a sweet dessert treat.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon flour (to toss strawberries)
Wet Ingredients
- 1 cup sourdough starter (active and bubbly)
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh strawberries, diced
- 3/4 cup white chocolate chips
Instructions
- Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to ensure the bread doesn’t stick.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the active and bubbly sourdough starter, granulated sugar, milk, vegetable oil, egg, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring even distribution.
- Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet mixture. Be careful not to overmix; fold until just combined to keep the bread tender.
- Prepare Strawberries: Toss the diced strawberries with 1 tablespoon of flour. This step helps prevent the strawberries from sinking to the bottom during baking.
- Add Strawberries and White Chocolate: Fold the floured strawberries and white chocolate chips into the batter evenly, giving the bread a balanced flavor and texture.
- Fill Pan and Bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This prevents sogginess and allows flavors to develop.
Notes
- Ensure strawberries are well-dried after washing to avoid excess moisture affecting the bread texture.
- The bread tastes better the next day as the flavors deepen and meld together.
- Store the bread in an airtight container at room temperature for up to 2 days or refrigerate to keep it fresh longer.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 19 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
