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sourdough discard strawberry bread with pink straw 2026 04 02 173504 683x1024 1

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
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.