There’s just something magical about the combination of tangy sourdough, sweet white chocolate chips, and fresh strawberries all baked into one glorious loaf. This Sourdough White Chocolate Chip Strawberry Bread Recipe strikes the perfect balance between a tender, flavorful crumb and bursts of fruity sweetness, making it an irresistible treat anytime you need a little pick-me-up. Whether you’re enjoying it for breakfast, a cozy afternoon snack, or even dessert, this loaf will quickly become one of your favorite homemade delights.
Ingredients You’ll Need
The magic of this recipe lies in the simplicity and quality of each ingredient, all coming together to create a bread that’s rich in flavor, moist in texture, and beautifully studded with strawberries and melting white chocolate.
- 1 cup sourdough starter (active and bubbly): The heart of the recipe, bringing a lovely tang and tender crumb.
- 1/2 cup granulated sugar: Adds sweetness without overpowering the natural flavors.
- 1/2 cup brown sugar, packed: Gives a subtle caramel note and keeps the bread moist.
- 1/2 cup unsalted butter, melted: Provides richness and a buttery smooth texture.
- 2 large eggs: Bind the ingredients together and contribute to the bread’s structure.
- 1 tsp vanilla extract: Enhances the overall flavor with a warm, fragrant note.
- 1 1/2 cups all-purpose flour: The main body of the bread, lending it structure.
- 1 tsp baking soda: Helps the bread rise and stay tender.
- 1/4 tsp salt: Balances the sweetness and elevates all the other flavors.
- 1/2 tsp ground cinnamon: Adds a comforting spice that pairs wonderfully with strawberries.
- 1/2 cup sour cream or buttermilk: Keeps the bread moist and adds a subtle tang.
- 1 1/2 cups fresh strawberries, diced: Bursts of juicy sweetness and a fresh pop of color.
- 1 cup white chocolate chips: Melts into soft pockets of creamy 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: Prepare to Bake
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly from the moment it hits the oven. Meanwhile, grease and flour a 9×5-inch loaf pan or line it with parchment paper to guarantee an easy release once baked.
Step 2: Combine the Wet Ingredients
In a large bowl, whisk together your bubbly sourdough starter, granulated and brown sugars, melted butter, eggs, and the fragrant vanilla extract. Mixing these until smooth creates a luscious base that carries all the wonderful flavors through the loaf.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. This blend adds warmth and the perfect lift to your bread, ensuring every bite is soft yet structured.
Step 4: Blend Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or buttermilk. Begin and end with the dry components and mix gently until just combined. This careful mixing keeps the bread light and tender — trust me, you don’t want to overwork this batter!
Step 5: Fold in the Good Stuff
Now for the fun part! Gently fold in the diced fresh strawberries and white chocolate chips. Be delicate here to avoid crushing the strawberries and turning your batter a pale pink, but don’t be shy about getting those reward-packed bits evenly distributed.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. If you like, sprinkle the loaf with the optional white sugar for a little sparkle and crunch. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the loaf starts browning too quickly, just tent it loosely with aluminum foil for the final 15 minutes.
Step 7: Cool and Enjoy
Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This little pause lets the flavors settle and keeps your slices from falling apart. Slice it up, serve, and enjoy the beautiful harmony of tangy, sweet, and creamy with every bite!
How to Serve Sourdough White Chocolate Chip Strawberry Bread Recipe
Garnishes
To elevate each slice, consider topping it with a light dusting of powdered sugar or a spread of creamy mascarpone. Maybe even a fresh strawberry slice to mirror the delicious berries inside. These simple touches make every bite feel special.
Side Dishes
This bread pairs wonderfully with a steaming cup of coffee or a chilled glass of milk for breakfast or snack time. For a dessert twist, serve alongside vanilla ice cream or a drizzle of honey for extra sweetness that complements the white chocolate and strawberries beautifully.
Creative Ways to Present
Try thick slices toasted gently and served with a smear of butter for a comfort-filled morning. Or, for an eye-catching brunch presentation, cut the bread into bite-sized cubes and skewer them with fresh berries and cheese for a sweet-savory combo that’ll impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover slices in an airtight container at room temperature for up to 3 days. The bread stays moist and flavorful, making it perfect for quick snacks or an easy breakfast.
Freezing
This recipe freezes beautifully. Wrap the loaf tightly in plastic wrap and place it in a freezer-safe bag or container. It will keep well for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge or on the counter for a few hours.
Reheating
To refresh your leftovers, warm slices in a toaster oven or microwave for a few seconds. This brings back the softness and makes the white chocolate chips gooey and irresistible again.
FAQs
Can I use frozen strawberries instead of fresh ones?
While fresh strawberries give you the best texture and flavor, frozen ones can work in a pinch. Just be sure to thaw and drain them well to avoid making the batter too wet.
What if I don’t have sourdough starter?
The sourdough starter adds a unique tang and moisture, but if you don’t have it, you could experiment with adding a little vinegar or lemon juice along with baking powder as a substitute, though this will change the flavor and texture.
Can I replace white chocolate chips with regular chocolate chips?
Absolutely! Regular or semi-sweet chocolate chips will bring a different, slightly less sweet flavor but are delicious in their own right.
How do I know when the bread is done?
The telltale sign is when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The bread should also spring back lightly when pressed.
Is it possible to make this gluten-free?
You can try a gluten-free all-purpose flour blend, but you may need to adjust the liquid amounts and baking time slightly. Keep in mind that texture and rise might differ from the original.
Final Thoughts
This Sourdough White Chocolate Chip Strawberry Bread Recipe truly captures everything you want from a homemade treat: it’s wholesome, irresistibly delicious, and full of heartwarming flavors. Give it a try — whether you’re an experienced baker or just looking for a new favorite to share, this loaf promises to brighten your day one slice at a time.
Print
Sourdough White Chocolate Chip Strawberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (9×5-inch)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sourdough White Chocolate Chip Strawberry Bread is a delightful twist on traditional quick bread, combining the tangy flavor of sourdough with the sweetness of fresh strawberries and creamy white chocolate chips. Perfect for breakfast, brunch, or a sweet snack, this loaf is moist, flavorful, and sure to impress with its unique blend of ingredients and comforting cinnamon undertones.
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
- 1 1/2 cups fresh strawberries, diced
- 1 cup white chocolate chips
Topping
- 1/4 cup white sugar (for sprinkling)
Instructions
- Preheat and prepare the 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.
- 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.
- Combine dry ingredients. In a separate bowl, whisk the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Blend 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, stirring gently until just combined to avoid overmixing and ensure a tender crumb.
- Fold in strawberries and white chocolate. Carefully fold the diced fresh strawberries and white chocolate chips into the batter, taking care not to crush the strawberries to preserve their texture and flavor.
- Pour and sprinkle. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the top evenly with white sugar to add sweetness and a crunchy crust during baking.
- Bake the bread. Bake in the preheated oven for 55-65 minutes, checking doneness by inserting a toothpick into the center—it should come out clean. If the bread browns too quickly, cover it loosely with aluminum foil for the last 15 minutes to prevent burning.
- Cool and serve. Allow the bread to cool in the pan for about 10 minutes, then remove it and place on a wire rack to cool completely before slicing. This helps the bread set and prevents it from crumbling when cut.
Notes
- Make sure your sourdough starter is active and bubbly for the best rise and flavor.
- You can substitute sour cream with buttermilk for a similar tang and moisture.
- Be gentle when folding the strawberries to keep them chunky and juicy in the bread.
- If desired, you can replace white chocolate chips with regular or dark chocolate chips for a different flavor.
- The sugar sprinkle on top is optional but adds a nice sweet crunch and attractive finish.
- Store the bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 2 months; thaw completely before slicing and serving.
