Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sourdough White Chocolate Chip Strawberry Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 64 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (9x5 inch)
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Sourdough White Chocolate Chip Strawberry Bread is a delightful twist on classic quick bread, combining the tangy flavor of a bubbly sourdough starter with sweet white chocolate chips and fresh diced strawberries. Moist and flavorful, it features a hint of cinnamon and a tender crumb, making it perfect for breakfast, brunch, or an afternoon treat.

Ingredients

Dough 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 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup sour cream or buttermilk

Add-ins

  • 1 1/2 cups fresh strawberries, diced
  • 1 cup white chocolate chips

Topping

  • 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. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
  4. Combine Wet and Dry with Sour Cream: Gradually add the dry ingredient mixture to the wet mixture, alternating with sour cream or buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing, which can make the bread tough.
  5. Fold in Add-ins: Gently fold in the diced fresh strawberries and white chocolate chips, taking care not to crush the strawberries so they retain their texture and moisture during baking.
  6. Fill Loaf Pan and Add Topping: Pour the batter into the prepared loaf pan and smooth the top evenly. Sprinkle the white sugar over the batter for added sweetness and a slight crunchy texture on top.
  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 begins to brown too quickly, loosely cover it with aluminum foil during the final 15 minutes of baking to prevent over-browning.
  8. Cool and Serve: Allow the bread to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing. Serve and enjoy your flavorful sourdough strawberry bread!

Notes

  • Ensure your sourdough starter is active and bubbly for best results.
  • You can substitute sour cream with buttermilk depending on availability.
  • Do not overmix the batter to maintain a tender crumb.
  • If strawberries are very juicy, gently pat them dry to reduce excess moisture.
  • The white sugar topping is optional but adds a nice crunch and sweetness.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

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