If you’re craving a treat that perfectly balances tangy, sweet, and richly comforting flavors, then this Sourdough White Chocolate Chip Strawberry Bread Recipe is going to be your new obsession. Imagine moist, tender bread infused with the subtle tang of sourdough starter, studded with juicy fresh strawberries and pockets of creamy white chocolate that melt into every bite. It’s a delightful twist on traditional quick bread that’s surprisingly simple to make, yet impressive enough for breakfast, dessert, or an anytime snack that feels homemade with love.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that come together harmoniously to create that perfect crumb, sweetness, and moistness throughout the loaf. Each component plays an essential role in flavor, texture, and color, making sure your bread is as vibrant as it is delicious.
- 1 cup sourdough starter (active and bubbly): Adds beautiful depth and natural tang to the bread.
- 1/2 cup granulated sugar: Provides sweetness and helps with browning the crust.
- 1/2 cup brown sugar, packed: Enhances moisture and brings a subtle caramel flavor.
- 1/2 cup unsalted butter, melted: Contributes richness and tenderizes the crumb.
- 2 large eggs: Bind the ingredients and add structure.
- 1 tsp vanilla extract: Infuses a lovely aromatic sweetness.
- 1 1/2 cups all-purpose flour: The base of your bread, providing structure and balance.
- 1 tsp baking soda: Helps the bread rise and ensures it stays light.
- 1/4 tsp salt: Enhances all the sweet flavors without overpowering.
- 1/2 tsp ground cinnamon: Adds a subtle warmth that complements the strawberries.
- 1/2 cup sour cream or buttermilk: Brings moisture and a slight tang to keep the bread tender.
- 1 1/2 cups fresh strawberries, diced: Bursts of juicy freshness scattered through the loaf.
- 1 cup white chocolate chips: Melts into creamy pockets of sweetness throughout the bread.
- 1/4 cup white sugar (for sprinkling): Optional, for a delightful crunchy topping.
How to Make Sourdough White Chocolate Chip Strawberry Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). It’s essential to set the oven to the right temperature so your bread bakes evenly. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure your bread releases easily once baked without losing its beautiful crust.
Step 2: Whisk Together the Wet Ingredients
In a large bowl, combine your active and bubbly sourdough starter with granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Whisk these together until the mixture is smooth and well blended. This creates a luscious base that brings moisture and flavor to every bite.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk flour, baking soda, salt, and cinnamon together. These dry ingredients ensure your bread has the perfect structure, rise, and slight spice to complement the strawberries.
Step 4: Gently Combine Wet and Dry Ingredients
Now comes the delicate part — alternating the dry ingredients and sour cream into the wet mixture. Start and finish with the dry ingredients, folding gently and mixing until just combined. This careful approach keeps the crumb tender and prevents overworking the batter.
Step 5: Fold in Strawberries and White Chocolate Chips
Gently fold in the diced fresh strawberries and white chocolate chips, taking care not to crush the strawberries. This step is where your bread really starts to come alive with bursts of fruity sweetness and melty pockets of chocolate.
Step 6: Bake Your Bread
Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the white sugar on top to add a little sparkling crunch if you like. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If you notice the top is browning too fast, lightly cover it with foil during the last 15 minutes of baking to keep that perfect color.
Step 7: Cool and Enjoy
Once baked, allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to finish cooling before slicing. This rest time allows the flavors to settle and the texture to firm up just right.
How to Serve Sourdough White Chocolate Chip Strawberry Bread Recipe
Garnishes
A simple dusting of powdered sugar or a light spread of softened butter or cream cheese can elevate each slice. Fresh strawberry slices on top brighten the presentation while reinforcing those berry notes.
Side Dishes
This bread shines on its own but pairs wonderfully with a cup of coffee, tea, or even a mildly sweet dessert wine. For a heartier brunch, serve alongside a fruity yogurt parfait or a fresh green salad for contrast.
Creative Ways to Present
Try toasting slices for an extra crunch and serving with mascarpone and a drizzle of honey. You could also turn slices into decadent French toast or even bread pudding for an entirely new way to enjoy this recipe.
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. This keeps it moist and fresh, ready to enjoy whenever a sweet craving hits.
Freezing
To keep your Sourdough White Chocolate Chip Strawberry Bread Recipe longer, freeze fully cooled slices or the whole loaf wrapped tightly in foil and then sealed in a freezer bag. It will last well for up to 3 months without sacrificing flavor.
Reheating
Thaw slices at room temperature or reheat gently in a toaster oven or microwave. A light toasting revives the fresh-baked aroma and gives the white chocolate chips a lovely melty texture once more.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are preferred for their texture and fresh flavor, you can use thawed and drained frozen strawberries if necessary. Be careful to remove excess moisture to avoid soggy bread.
Do I need to feed my sourdough starter before baking?
Yes, it’s best to use an active, bubbly sourdough starter that has been recently fed to ensure your bread gets the proper rise and tangy flavor.
Can I substitute white chocolate chips with regular chocolate chips?
Definitely! While white chocolate adds sweetness without overpowering, dark or milk chocolate chips work well for a different, richer flavor profile.
Is it necessary to use sour cream or buttermilk?
The sour cream or buttermilk adds moisture and tenderness to the bread. If you don’t have either, a yogurt substitute or milk with a splash of lemon juice can work in a pinch.
How do I know when the bread is fully baked?
The best test is inserting a toothpick into the center — if it comes out clean or with only a few moist crumbs, your bread is ready. Also, the top should be golden brown and spring back slightly when pressed.
Final Thoughts
If you’re looking for a unique and utterly delicious loaf to brighten your baking routine, I can’t recommend this Sourdough White Chocolate Chip Strawberry Bread Recipe enough. It’s bursting with fresh flavors, tender crumb, and those luscious white chocolate moments that will keep you coming back for more. Give it a try and watch your kitchen fill with the wonderful aroma of homemade goodness!
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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: 1 loaf (approximately 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sourdough White Chocolate Chip Strawberry Bread is a delightful twist on classic quick bread, combining the tangy depth of sourdough starter with sweet white chocolate chips and fresh strawberries. Perfect for breakfast, brunch, or a sweet snack, this moist and flavorful loaf is easy to prepare and baked to golden perfection in a loaf pan.
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
Other Ingredients
- 1 1/2 cups fresh strawberries, diced
- 1 cup white chocolate chips
- 1/4 cup white sugar (for sprinkling)
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 and bubbly sourdough starter, granulated sugar, packed brown sugar, melted unsalted butter, large 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 ingredients to the wet ingredients, alternating with the sour cream or buttermilk. Begin and end with the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender.
- Add the Strawberries and White Chocolate: Gently fold in the diced fresh strawberries and white chocolate chips, taking care not to crush the strawberries, ensuring even distribution throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the white sugar on top for added sweetness and a crunchy crust. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the bread browns too quickly, cover 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, then transfer it onto a wire rack to cool completely before slicing and serving. Enjoy this deliciously moist and flavorful sourdough strawberry bread!
Notes
- Ensure your sourdough starter is active and bubbly for the best leavening and flavor.
- You can substitute white chocolate chips with dark or milk chocolate chips if preferred.
- Fresh strawberries provide the best texture and flavor; if unavailable, frozen and thawed berries may be used but might add extra moisture.
- Do not overmix the batter to avoid a dense loaf; mix until ingredients are just combined.
- If the bread starts to overbrown, tent it with foil to prevent burning while it finishes baking.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
