Sourdough Discard Strawberry Bread
This moist, fluffy sourdough discard strawberry bread is packed with bright strawberry flavor and topped with a simple strawberry glaze. An easy, crowd-pleasing quick bread that’s perfect for strawberry season and using up your sourdough discard.
Servings: 12 slices
Ingredients
Strawberry Sourdough Discard Quick Bread
- 165 grams all-purpose flour about 1 1/4 cups
- 5 grams baking powder 1 teaspoon
- 3 grams salt about 1/2 teaspoon
- 12 grams freeze dried strawberry powder about 2 Tablespoons
- 150 grams strawberries, diced about 1 1/2 cups
- 100 grams sourdough discard scant 1/2 cup
- 85 grams unsalted butter, melted about 6 Tablespoons
- 165 grams granulated sugar about 3/4 cup
- 2 large eggs about 100 grams
- 65 grams milk about 1/4 cup
- 4 grams vanilla extract about 1 teaspoon
Strawberry Glaze
- 120 grams powdered sugar about 1 cup
- 30 grams milk about 2 Tablespoons (or substitute strawberry juice)
- 12 grams freeze dried strawberries about 2 Tablespoons
- 2 grams vanilla extract about 1/2 teaspoon
- pinch of salt to taste
Instructions
- Preheat oven to 350º Fahrenheit. Line a 8.5 by 4.5 -inch loaf pan with parchment paper or grease with cooking spray. Set aside.
- To a large bowl, whisk together the flour, baking powder, and salt. Crush the freeze-dried strawberries and add 12 grams (about 2 Tablespoons) to the flour mixture. Whisk together. Dice the strawberries into small, 1/2- inch pieces. Add the diced strawberries to the dry ingredients and use a fork to toss the mixture together, fulling dispersing and coating the strawberry pieces. Set aside.
- To a medium-sized bowl whisk the sourdough discard, melted butter and sugar together until completely combined. Add the eggs, milk and vanilla extract and mix together until smooth. Pour the liquid ingredients on top of the flour mixture and mix together until just combined with just a few dry streaks. Pour into the prepared baking pan.
- Bake at 350ºF for 50-55 minutes until a sharp knife or toothpick is inserted into the center and comes out clean and the loaf registers 200-205ºF. Let the loaf cool in the pan for 5-10 minutes before removing to a cooling rack and cooling completely before slicing.
- While the loaf cools, whisk together powdered sugar, milk, vanilla extract, freeze dried strawberry powder and a pinch of salt. Add a little more milk if needed to thin the glaze. Pour over the warm bread and let cool completely before slicing and enjoying!
Notes
Sourdough Discard: Choose discard that is no more than a few days old for little to no “sour” flavor. The longer the discard sits in the refrigerator, the more “sour” the flavor. I always use 100% hydration discard that is from a starter fed equal weights flour and water.
Freeze Dried Strawberries: I love the real strawberry flavor that freeze dried strawberries brings to this discard strawberry bread. This recipe uses almost a whole 1 oz bag of freeze dried strawberries. You can leave them out if needed, but the strawberry flavor will be much more subtle. If skipping the freeze-dried strawberries, you can boost flavor by substituting mashed strawberries or strawberry juice for the milk in the glaze.
Nutrition
Calories: 230kcal | Carbohydrates: 39g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 158mg | Potassium: 87mg | Fiber: 1g | Sugar: 26g | Vitamin A: 237IU | Vitamin C: 32mg | Calcium: 45mg | Iron: 1mg
