Quick Sourdough Discard Strawberry Bread
Soft sourdough discard strawberry bread made with fresh strawberries.Moist, easy quick bread topped with sweet strawberry glaze.Perfect for breakfast, snack, or dessert.
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