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
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
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.
