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
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
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.
