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Sourdough White Chocolate Chip Strawberry Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 83 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Total Time: 1 hour 10-20 minutes
  • Yield: 1 loaf (9×5-inch)
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Sourdough White Chocolate Chip Strawberry Bread is a moist and flavorful quick bread combining tangy sourdough starter, sweet white chocolate chips, and fresh strawberries. Perfect for breakfast, brunch, or a delightful snack, this loaf offers a tender crumb with a hint of cinnamon and a crispy sugar topping for added texture.

Ingredients

Wet Ingredients

  • 1 cup sourdough starter (active and bubbly)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or buttermilk

Dry Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 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)

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, sift or whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to ensure even distribution.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or buttermilk. Start and finish with the dry ingredients, mixing gently until just combined to avoid overmixing, which can make the bread tough.
  5. Add Strawberries and White Chocolate Chips: Gently fold in the diced fresh strawberries and white chocolate chips with a spatula, being careful not to crush the strawberries to maintain their texture.
  6. Pour and Sprinkle: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the white sugar evenly over the batter’s surface for an added sweet crunch once baked.
  7. Bake the Bread: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking to prevent overbrowning.
  8. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy your moist, flavorful loaf fresh or toasted.

Notes

  • You can substitute sour cream with buttermilk as an alternative for moisture and tanginess.
  • Ensure your sourdough starter is active and bubbly for best results and proper rise.
  • Do not overmix the batter after adding flour to keep the bread tender.
  • If fresh strawberries are not available, frozen diced strawberries can be used but thaw and drain excess moisture before folding in.
  • The white sugar topping is optional but adds a pleasant crunch and sweetness.

Find it online: https://slsrecipes.com/sourdough-white-chocolate-chip-strawberry-bread-recipe-4/