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Sourdough White Chocolate Chip Strawberry Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 216 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 (9x5-inch) loaf
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American

Description

This Sourdough White Chocolate Chip Strawberry Bread combines the tangy flavor of a bubbly sourdough starter with the sweetness of fresh strawberries and creamy white chocolate chips. Moist, flavorful, and lightly spiced with cinnamon, this quick bread is perfect for breakfast, brunch, or a charming dessert treat.

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

Add-ins and Toppings

  • 1 1/2 cups fresh strawberries, diced
  • 1 cup white chocolate chips
  • 1/4 cup white sugar (for sprinkling on top)

Instructions

  1. Preheat and Prepare Pan: 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.
  2. Mix 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.
  3. Combine 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.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients 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 toughen the bread.
  5. Fold in Add-ins: Carefully fold in the diced fresh strawberries and white chocolate chips. Be gentle to avoid crushing the strawberries and to evenly distribute the chips.
  6. Fill and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the white sugar evenly on top for extra sweetness and a crunchy finish. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. If the bread browns too quickly, loosely cover with aluminum foil during the last 15 minutes of baking.
  7. Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy this delicious sourdough bread warm or at room temperature.

Notes

  • Ensure your sourdough starter is active and bubbly for best rising and flavor.
  • Fresh strawberries work best; if using frozen, thaw and drain excess moisture to prevent sogginess.
  • Do not overmix the batter to keep the bread tender and fluffy.
  • The white sugar sprinkled on top is optional but adds a lovely crunch and sweetness.
  • Store leftovers wrapped at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://slsrecipes.com/sourdough-white-chocolate-chip-strawberry-bread-recipe-2/