This Sourdough Discard Strawberry Bread is a soft, moist, and fruity loaf that transforms leftover sourdough starter into something truly delicious. Topped with a sweet strawberry glaze, it’s the perfect balance of tangy and sweet in every bite.
Why You’ll Love This Recipe
This recipe is a great way to reduce waste while baking something irresistible. It’s easy to make, packed with fresh strawberry flavor, and has a tender crumb thanks to the sourdough discard. Perfect for breakfast, snacks, or dessert, it’s a family-friendly treat everyone will enjoy.
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 to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix sourdough discard, eggs, melted butter, milk, and vanilla extract.
- Combine wet and dry ingredients until just mixed.
- Gently fold in chopped strawberries.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes until golden and a toothpick inserted comes out clean.
- Let the bread cool completely on a rack.
- Mix powdered sugar, strawberry puree, and lemon juice until smooth.
- Drizzle glaze over the cooled bread and let it set before slicing.
This Sourdough Discard Strawberry Bread is moist, flavorful, and beautifully finished with a glossy glaze.
Tips & Tricks
- Do not overmix the batter to keep the bread tender
- Use fresh, ripe strawberries for best flavor
- Pat strawberries dry to prevent excess moisture
- Let the bread cool fully before glazing
- Add a handful of white chocolate chips for extra sweetness
Details
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American-inspired
- Difficulty: Easy
- Dietary: Vegetarian, Halal-friendly
Notes
- Substitute butter with oil for a lighter texture
- Frozen strawberries can be used (thawed and drained)
- Add lemon zest for a brighter flavor
Nutrition (Approximate per slice)
- Calories: 260
- Protein: 4g
- Carbs: 35g
- Fat: 11g
FAQ
What is sourdough discard?
It’s the portion of sourdough starter removed during feeding, perfect for baking.
Can I freeze this bread?
Yes, freeze without glaze for up to 2 months.
Can I use frozen strawberries?
Yes, just thaw and drain them well first.
Why is my bread dense?
Overmixing or too much moisture can affect texture.
Can I skip the glaze?
Yes, but the strawberry glaze adds extra flavor and sweetness.
Storage
- Store at room temperature for up to 2 days
- Refrigerate for up to 5 days
- Freeze (unglazed) for up to 2 months
- Reheat slices lightly before serving
Similar Recipes
Sourdough Discard Strawberry Bread
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 to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix sourdough discard, eggs, melted butter, milk, and vanilla extract.
- Combine wet and dry ingredients until just mixed.
- Gently fold in chopped strawberries.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes until golden and a toothpick inserted comes out clean.
- Let the bread cool completely on a rack.
- Mix powdered sugar, strawberry puree, and lemon juice until smooth.
- Drizzle glaze over the cooled bread and let it set before slicing.
- This Sourdough Discard Strawberry Bread is moist, flavorful, and beautifully finished with a glossy glaze.
Notes
- Substitute butter with oil for a lighter texture
Conclusion
This Sourdough Discard Strawberry Bread is a simple yet rewarding bake that turns everyday ingredients into something special. Moist, fruity, and topped with a sweet glaze, it’s a must-try recipe for any home baker.