Description
This delightful 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, tender, and packed with bursts of fruit, it’s an irresistible treat perfect for breakfast, brunch, or an afternoon snack.
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 & Toppings
- 1 1/2 cups fresh strawberries, diced
- 1 cup white chocolate chips
- 1/4 cup white sugar (for sprinkling)
Instructions
- 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 together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly mixed.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or buttermilk. Start and finish with the dry ingredients. Mix gently and just until combined to avoid overmixing, which can lead to a dense bread.
- Add Strawberries and White Chocolate: Carefully fold in the diced fresh strawberries and white chocolate chips, making sure not to crush the berries to maintain their texture.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top evenly. Sprinkle the white sugar on top for a touch of extra sweetness and a slight crunchy crust. Bake in the preheated oven for 55–65 minutes. If the bread’s top browns too quickly, loosely cover it with aluminum foil for the final 15 minutes of baking. Check doneness by inserting a toothpick into the center—it should come out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely before slicing. This helps the bread set properly and enhances the flavor and texture.
Notes
- Use fresh, ripe strawberries for the best flavor and texture. Avoid overly juicy berries that can make the bread soggy.
- Ensure your sourdough starter is active and bubbly for optimal rise and flavor.
- Do not overmix the batter to keep the bread light and tender.
- Covering the bread with foil during baking prevents excessive browning.
- You can substitute sour cream with buttermilk if preferred.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
