Strawberry Sourdough Bread
Strawberry Sourdough Bread is a sweet, easy, quick bread made with active starter or discard and a fresh strawberry glaze.
Servings: 12 slices
Calories: 289kcal
Equipment
- 1 9x5-inch loaf pan
Ingredients
For the Bread
- 2 cups diced strawberries
- 2 tablespoons flour for tossing the berries
- ¾ cup sugar
- ¼ cup heavy cream
- ½ cup avocado oil
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup sourdough starter active or discard, stirred down
- 1 ¾ cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
For the Glaze
- ¼ cup finely diced strawberries
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F and grease a standard loaf pan.
- Dice strawberries finely, toss in 2 tablespoons flour, and set aside.
- Make the batter. Add all batter ingredients to a mixing bowl and mix until combined. Do not overmix or the loaf will be dense.
- Gently fold in the flour-coated strawberries, then pour the bread batter into the greased loaf pan.
- Bake for 50-60 minutes, until a toothpick inserted into the center of the loaf comes out with crumbs.
- Let the loaf cool to the touch in the pan or on a wire rack completely before topping with glaze.
- Make the strawberry glaze. Add all of the glaze ingredients to a small mixing bowl and whisk until smooth.
- Pour the glaze over the cooled bread, slice, and serve.
Notes
• Starter or discard: This recipe works with active sourdough starter or unfed discard since it’s a quick bread and does not rely on fermentation for rise.
• Sweet flavor: This loaf is designed to be sweet, not sour, with no long ferment.
• Fresh milled flour option: Use soft white wheat for the best tender crumb. Replace the all-purpose flour with about 2 ¼ cups fresh milled soft white wheat flour.
• Hydration tip for FMF: Let the batter rest 10–15 minutes before baking to allow fresh milled flour to fully hydrate.
• Glazing: Always cool the loaf completely before adding glaze so it sets properly.
• Sweet flavor: This loaf is designed to be sweet, not sour, with no long ferment.
• Fresh milled flour option: Use soft white wheat for the best tender crumb. Replace the all-purpose flour with about 2 ¼ cups fresh milled soft white wheat flour.
• Hydration tip for FMF: Let the batter rest 10–15 minutes before baking to allow fresh milled flour to fully hydrate.
• Glazing: Always cool the loaf completely before adding glaze so it sets properly.
Nutrition
Serving: 1slice | Calories: 289kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 280mg | Potassium: 74mg | Fiber: 1g | Sugar: 24g | Vitamin A: 125IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 1mg
