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Sourdough White Chocolate Strawberry Bread

A delightful sweet and tangy bread infused with strawberries and white chocolate, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups sourdough starter Ensure it's bubbly and active.
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, melted Use room temperature.
  • 2 large eggs At room temperature.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 3 cups all-purpose flour Can be substituted with gluten-free flour.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Mix-ins
  • 1 cup white chocolate chips Can substitute with dark chocolate.
  • 1 cup sliced fresh strawberries Substitutions: raspberries or blueberries.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, combine the sourdough starter, sugar, and melted butter. Whisk in the eggs and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Gently fold in the white chocolate chips and sliced strawberries.
  6. Transfer the batter to the prepared loaf pan and smooth out the top.
Baking
  1. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack.

Notes

Wrap bread tightly in plastic wrap for storage. It stays good at room temperature for about 3 days. Slice before freezing for easy thawing.