Sourdough Discard Strawberry Bread with Pink Strawberry Glaze

Why make this recipe

Sourdough Discard Strawberry Bread with Pink Strawberry Glaze is a delightful way to enjoy your sourdough starter while making a sweet treat. This recipe not only helps reduce waste by using sourdough discard but also offers a delicious combination of flavors. The addition of fresh strawberries makes the bread moist and adds a burst of sweetness that perfectly complements the pink strawberry glaze. It’s an excellent choice for breakfast, a snack, or dessert.

How to make Sourdough Discard Strawberry Bread

Ingredients

• 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)
• ½ cup powdered sugar
• 2 tablespoons strawberry puree
• 1 teaspoon lemon juice

Directions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the sourdough discard, eggs, melted butter, milk, and vanilla until combined.
4. Combine the wet ingredients with the dry ingredients, stirring just until mixed.
5. Gently fold in the chopped strawberries. Pour the batter into the prepared pan and smooth the top.
6. Bake for 50-60 minutes until golden brown and a toothpick inserted comes out clean. Let the bread cool completely on a rack.
7. For the glaze, mix the powdered sugar, strawberry puree, and lemon juice until smooth. Drizzle the glaze over the cooled bread and allow it to set before slicing.

How to serve Sourdough Discard Strawberry Bread

This bread is best served warm or at room temperature. You can enjoy it plain or with a pat of butter. It also makes a great base for fresh whipped cream or even a scoop of ice cream for a delightful dessert.

How to store Sourdough Discard Strawberry Bread

Store the bread in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze it for up to three months. Just make sure to slice it before freezing for easy thawing.

Tips to make Sourdough Discard Strawberry Bread

• Make sure your strawberries are fresh and not overripe for the best flavor.
• If you want a stronger strawberry flavor, add a little extra strawberry puree to the batter.
• Avoid overmixing the batter to keep the bread light and fluffy.

Variation (if any)

You can add nuts like walnuts or pecans for an extra crunch. Another variation is to substitute the strawberries with blueberries or raspberries for a different fruity taste. You can also mix in some chocolate chips for a sweeter treat.

FAQs

Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before chopping to avoid excess moisture in the bread.

How can I tell when the bread is done baking?
The bread is done when it turns golden brown and a toothpick inserted in the center comes out clean.

Can I make this recipe without sourdough discard?
Yes, you can replace the sourdough discard with plain yogurt or applesauce for similar moisture and texture.

Sourdough Discard Strawberry Bread with Pink Strawberry Glaze

A delightful way to use sourdough discard, this moist strawberry bread is topped with a sweet pink glaze, perfect for breakfast, snacks, or dessert.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the bread

• 1.75 cups all-purpose flour
• 0.75 cups granulated sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cups sourdough discard
• 2 large eggs
• 0.5 cups melted butter or vegetable oil
• 0.33 cups milk
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries (chopped)

For the glaze

• 0.5 cups powdered sugar
• 2 tablespoons strawberry puree
• 1 teaspoon lemon juice

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the sourdough discard, eggs, melted butter, milk, and vanilla until combined.
4. Combine the wet ingredients with the dry ingredients, stirring just until mixed.
5. Gently fold in the chopped strawberries. Pour the batter into the prepared pan and smooth the top.

Baking

1. Bake for 50-60 minutes until golden brown and a toothpick inserted comes out clean. Let the bread cool completely on a rack.
2. For the glaze, mix the powdered sugar, strawberry puree, and lemon juice until smooth.
3. Drizzle the glaze over the cooled bread and allow it to set before slicing.

Notes

Store the bread in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze it for up to three months. Just make sure to slice it before freezing for easy thawing.

Naya Lucas