Description
This Sourdough White Chocolate Chip Strawberry Bread combines the tangy flavor of sourdough with sweet strawberries and creamy white chocolate chips for a deliciously unique twist on traditional quick breads. Perfect for breakfast, dessert, or a sweet snack!
Ingredients
Scale
For the Bread:
- 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
- 1 1/2 cups fresh strawberries, diced
- 1 cup white chocolate chips
For the Topping (optional):
- 1/4 cup white sugar (for sprinkling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- Prepare the Wet Ingredients: In a large bowl, whisk together the sourdough starter, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Combine the 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 until just combined. Be careful not to overmix.
- Add the Strawberries and White Chocolate: Gently fold in the diced strawberries and white chocolate chips, being careful not to crush the strawberries.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the optional white sugar on top for added sweetness and a bit of crunch. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy!
Notes
- You can use frozen strawberries, but be sure to thaw and drain them before adding them to the batter to avoid excess moisture.
- If you don’t have sour cream, buttermilk can be substituted for a similar result.
- This bread can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week. It also freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg