If you’re looking for a delicious way to use up leftover starter, this sourdough discard strawberry bread is soft, moist, and bursting with fresh strawberry flavor. It’s an easy quick bread topped with a sweet strawberry glaze, perfect for breakfast, dessert, or a cozy snack.
Why You’ll Love This Recipe
- Light, fluffy texture with juicy strawberries
- Perfect way to use sourdough discard
- Simple ingredients and beginner-friendly
- Family-friendly and naturally sweet
- Beautiful glaze adds extra flavor and appeal
Ingredients
For the Bread:
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sourdough discard
- 2 large eggs
- ½ cup melted butter or vegetable oil
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
For the Strawberry Glaze:
- ½ cup powdered sugar
- 2 tablespoons strawberry puree
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix sourdough discard, eggs, melted butter, milk, and vanilla.
- Combine wet and dry ingredients until just mixed. Do not overmix to keep the sourdough discard strawberry bread soft.
- Gently fold in chopped strawberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes until golden and a toothpick comes out clean.
- Cool completely on a rack.
- Mix glaze ingredients until smooth and drizzle over the cooled bread.
Tips & Tricks
- Use room-temperature ingredients for better texture
- Toss strawberries lightly in flour to prevent sinking
- Substitute milk with buttermilk for extra tenderness
- Don’t overmix the batter to avoid dense bread
- Let the loaf cool fully before glazing
Details
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary: Vegetarian
Notes
- You can swap strawberries with raspberries or blueberries
- Add white chocolate chips for extra sweetness
- Serve with tea, coffee, or a light cream spread
Nutrition (Approx.)
- Calories: 250 per slice
- Protein: 4g
- Carbs: 35g
- Fat: 10g
FAQ
Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess moisture.
What is sourdough discard?
It’s the unfed portion of sourdough starter removed before feeding.
Can I make this dairy-free?
Yes, use plant-based milk and oil instead of butter.
Why is my bread dense?
Overmixing or too much moisture from strawberries can cause this.
Can I skip the glaze?
Yes, but the glaze enhances the strawberry flavor beautifully.
Storage
- Room Temperature: 2 days in an airtight container
- Fridge: Up to 5 days
- Freezer: Wrap tightly and freeze for up to 2 months
- Reheat: Microwave slices for 10–15 seconds
Similar Recipes
Quick Sourdough Discard Strawberry Bread
Ingredients
For the Bread:
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sourdough discard
- 2 large eggs
- ½ cup melted butter or vegetable oil
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries chopped
For the Strawberry Glaze:
- ½ cup powdered sugar
- 2 tablespoons strawberry puree
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix sourdough discard, eggs, melted butter, milk, and vanilla.
- Combine wet and dry ingredients until just mixed. Do not overmix to keep the sourdough discard strawberry bread soft.
- Gently fold in chopped strawberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes until golden and a toothpick comes out clean.
- Cool completely on a rack.
- Mix glaze ingredients until smooth and drizzle over the cooled bread.
Notes
- You can swap strawberries with raspberries or blueberries
- Add white chocolate chips for extra sweetness
- Serve with tea, coffee, or a light cream spread
Conclusion
This sourdough discard strawberry bread is the perfect balance of sweet, soft, and slightly tangy. It’s a simple yet impressive bake that transforms leftover starter into something truly special.