Sourdough Discard Strawberry Bread with Pink Strawberry Glaze Recipe
This quick sourdough discard strawberry bread is soft, moist, and bursting with fresh strawberries, topped with a naturally pink strawberry glaze. It’s an ideal way to repurpose sourdough discard into a delightful bakery-style loaf, perfect for breakfast, dessert, or gifting to loved ones.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
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: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prepare for baking.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
- Mix Wet Ingredients: In a separate bowl, combine the sourdough discard, eggs, melted butter (or vegetable oil), milk, and vanilla extract. Whisk these ingredients until smooth and well incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula, being careful not to overmix to ensure a tender crumb.
- Add Strawberries: Fold in the chopped fresh strawberries evenly throughout the batter, distributing them well for bursts of fruity flavor.
- Rest the Batter (Optional): Let the batter rest for 20 minutes to allow the baking soda and sourdough discard to activate, resulting in a better rise and texture.
- Bake: Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for approximately 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the bread from the oven and place the loaf pan on a cooling rack. Allow it to cool in the pan for about 10 minutes, then transfer the bread onto the rack to cool completely.
- Prepare Strawberry Glaze: Blend fresh strawberries into a puree using a blender or mash thoroughly with a fork. In a small bowl, mix the powdered sugar, strawberry puree, and lemon juice until smooth and well combined.
- Glaze the Bread: Once the bread is completely cooled, drizzle the pink strawberry glaze evenly over the top to finish with a sweet, tangy shine.
Notes
- Make sure the bread is completely cooled before applying the glaze to prevent it from melting and running off.
- You can substitute melted butter with vegetable oil for a dairy-free option.
- Fresh strawberries are recommended for best flavor and natural sweetness.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
- Freezing the bread is possible; wrap tightly and thaw at room temperature before glazing.