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–+ servings

Sourdough Strawberry Quick Bread

Joselyn Buehler
If you have fresh strawberries and sourdough discard, you need to make this Sourdough Strawberry Quick Bread. Loaded with juicy strawberries, topped with a buttery crumble, and drizzled with a sweet strawberry glaze, this bread is soft, moist, and full of fresh strawberry flavor.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Servings 10

Equipment

  • Whisk - for blending batter and icing.
  • Mixing bowls - to mix batter, crumble, and icing. I love these mixing bowls linked here that have lids for easy refrigerator fermentation.
  • Kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking linked here.
  • Measuring cups and spoons - if not using a scale and for smaller ingredients.
  • Spatula - to fold ingredients.
  • Microplane or zester (optional) - for the strawberry glaze. I love this zester linked here.
  • 9x5-inch loaf pan - to bake your loaf. Make sure you use a true 9x5 or you may have spillage, or don't add all of the batter to the pan. This USA pan linked here is my favorite for baking.
  • Parchment paper - to line your pan to avoid burning. This is very important!
  • Small metal clips (optional) - to clip the parchment to the pan linked here.
  • Wire cooling rack - to cool your loaf.

Ingredients
  

Strawberry Bread:

  • 1/2 (120g) cup sourdough discard
  • 1 (200g) cup granulated white sugar
  • 1/2 (120g) cup avocado oil or neutral oil
  • 3 eggs
  • 1/4 (60g) cup sour cream or full fat Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 1/4 (275g) cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 (190g) cups fresh strawberries diced
  • 1 (15g) tablespoon flour

Crumble Topping:

  • 1/3 (40g) cup all-purpose flour
  • 1/3 (65g) cup granulated white sugar
  • 3 (42g) tablespoons salted butter melted

Strawberry Glaze:

  • 3/4 (85g) cup powdered sugar
  • 2-3 fresh strawberries zested or mashed

Instructions
 

Step 1: Mix The Batter

  • Cut your fresh strawberries into 1/4 inch pieces and place in a bowl. Add the flour and toss with the berries until they're coated in flour. Please note if you're fermenting this batter overnight you won't add these until the next day.
    1 1/4 (190g) cups fresh strawberries, 1 (15g) tablespoon flour
  • Frozen Strawberry Note: If you're using frozen strawberries thaw them, drain them, and pat with a paper towel well before dicing up adding them to the batter.
  • In a large bowl, whisk oil and sugar until glossy.
    1 (200g) cup granulated white sugar, 1/2 (120g) cup avocado oil
  • Mix in eggs, sour cream, sourdough discard, vanilla, and lemon zest.
    1/2 (120g) cup sourdough discard, 3 eggs, 1/4 (60g) cup sour cream, 1 teaspoon vanilla extract, 1 teaspoon lemon zest
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    2 1/4 (275g) cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • Add dry ingredients to wet and mix with a whisk until the batter is just incorporated and mostly smooth. Be careful not to overmix the batter at this stage or the crumb will be tough.
  • Overnight ferment option: To ferment this batter, don't add the strawberries to the bread yet or the bread will be gummy. Cover the batter after adding the dry ingredients and transfer to the refrigerator overnight for optional fermentation.

Step 2: Mix the Crumble

  • In a small microwave safe bowl, add the butter. Melt the butter for 30 seconds and whisk.
    3 (42g) tablespoons salted butter
  • Add the flour and sugar to the melted butter, and combine with a fork or your fingers until a crumbly mixture forms. Set this aside for later.
    1/3 (40g) cup all-purpose flour, 1/3 (65g) cup granulated white sugar

Step 3: Bake the Loaf

  • Continued overnight fermentation: If your batter was refrigerated overnight, remove it from the refrigerator and allow it to rest at room temperature for about 1 hour until the batter is roughly 70 degrees. Add the strawberries and fold in before baking.
  • Preheat the oven to 375°F. Grease and line a 9x5-inch loaf pan with parchment paper. Don't skip lining the pan with parchment, it will help make removing the loaf easy. I like to use little metal clips to clip the parchment while I pour the batter.
  • Gently fold the batter to remove any fermentation or air bubbles before pouring the batter into the pan. Pour the batter into the prepared pan filling it 2/3 of the way full, smooth the top, and draw a little line down the center with a spatula to guide the loaf where to split.
  • Sprinkle the crumble over the top of the batter in the loaf pan.
  • Pan Note: Depending on the size of your pan, you may have more batter than needed which is why I note not to overfill the pan. Typically this is just enough batter for a 9x13 baking pan. It's a good idea to place a baking sheet on a lower rack in the oven to catch any overflow just in case.
  • Transfer the loaf to the hot oven and bake at 375°F for 10 minutes, then without opening the oven drop the temperature to 350°F and bake an additional 50-60 minutes. The center should feel firm and a toothpick should have a few moist crumbs when the loaf is done. Loaf internal temperature should be 195 F.
  • These baking times are a guide, please follow the additional visual cues to make sure the loaf is done before removing from heat. If the top starts to brown, tent the top with foil and continue baking.

Step 4: Glaze the Strawberry Bread

  • Cool the loaf in the pan 10 minutes, then transfer to a wire cooling rack. Allow the loaf to completely cool before icing, you can pop it in the refrigerator for 20-30 minutes to help speed this up if you'd like.
  • You can either cut up the strawberries for the glaze and mash with a fork, or use a zester or grater to get small pieces of strawberries.
    2-3 fresh strawberries
  • Frozen Strawberry Note: if using frozen strawberries, microwave until soft and mash with a fork.
  • Once you have your strawberries prepared for the glaze, add the powdered sugar and bring together using a whisk. The glaze should be thick but able to run off the whisk.
    3/4 (85g) cup powdered sugar
  • If your glaze is too thick, add 1-2 teaspoons of water to loosen it or if it's too thin add 1/4 cup additional powdered sugar.
  • Drizzle the icing over the completely cooled loaf in a zig-zag motion to coat the top. Let the icing set for 30 minutes, then slice and serve.
  • I love to serve this bread topped with fresh whipped cream and sliced strawberries. Enjoy!
  • Yields 1 loaf

Notes

How to store:
Room temperature- Store loaf in an airtight container or wrapped in plastic at room temperature for 2 days.
Refrigerator- Store in refrigerator in airtight container or wrapped in plastic for up to 7 days.
Freezer- Wrap unglazed loaf in plastic and then wrap in foil to avoid freezer burn. Freeze for up to 3 months. When ready to enjoy loaf, allow to thaw at room temperature overnight and glaze loaf. Serve!

Nutrition

Serving: 1sliceCalories: 455kcalCarbohydrates: 66gProtein: 6gFat: 18g
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