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Sliced strawberry sourdough bread on a wire rack

Strawberry Sourdough Bread

A tender, lightly sweet sourdough quick bread folded with fresh strawberries and finished with a simple strawberry glaze. This sourdough strawberry bread is an easy, unfussy bake that uses discard or active starter and comes together in one bowl. Perfect for spring mornings, brunch, or an afternoon treat.
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Prep Time 10 minutes
Cook Time 1 hour
Course Bread, Breakfast, Dessert
Cuisine American
Servings 12

Ingredients
  

  • 2 eggs
  • 100 grams sugar (1/2 cup)
  • 8 tbs melted butter or coconut oil
  • 1 tsp vanilla extract
  • 250 grams sourdough starter (1 cup)
  • 220 grams flour (1 3/4 cup)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 200 grams strawberries, diced (2 cups, fresh or frozen)
  • 2 tbs flour

For the Glaze:

  • 180 grams powdered sugar (1 1/2 cups)
  • 1 1/2 tbs melted butter
  • 50 grams finely diced strawberries (1/3 cup)
  • 1/2 tsp vanilla
  • 1 1/2 tbs cream or whole milk

Instructions
 

  • Prepare oven and pan: Preheat the oven to 350°F (175°C). Line a standard loaf pan with parchment paper and set aside.
  • Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and sugar together until light and well combined.
  • Add eggs: Add the eggs and vanilla extract and mix until smooth. Add the sourdough starter and mix again until fully incorporated.
  • Add dry ingredients: Add the flour, salt, and baking powder to the bowl and mix just until the batter is smooth and no dry spots remain. Do not overmix.
  • Prepare strawberries: In a small bowl, toss the diced strawberries with 2 tablespoons of flour. Gently fold the strawberries into the batter.
  • Pour batter: Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon.
  • Bake the bread: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Cool: Remove the bread from the oven and allow it to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  • Prepare the glaze: Once the bread is fully cooled, whisk together the powdered sugar, melted butter, finely diced strawberries, vanilla extract, and milk or cream until smooth.
  • Glaze the bread: Spoon or pour the glaze over the cooled loaf. Allow the glaze to set before slicing and serving.
Keyword strawberry sourdough bread