Why You’ll Love This Strawberry Sourdough Bread Recipe
If you’re looking for a delightful twist on traditional bread, you’ll love this Strawberry Sourdough Bread recipe.
This unique blend of tangy sourdough and sweet strawberries creates a flavor explosion that’ll make your taste buds dance. It’s moist, fluffy, and has a comforting texture, perfect for breakfast or a snack.
I enjoy spreading a little cream cheese on a warm slice, enhancing the flavors even more. Plus, it’s a creative way to use your sourdough starter!
Trust me, once you try it, you’ll want to keep this recipe in your rotation. It’s simply irresistible!
Ingredients of Strawberry Sourdough Bread
When it comes to whipping up a batch of Strawberry Sourdough Bread, gathering the right ingredients is half the fun. Each component plays a crucial role in creating that deliciously moist loaf bursting with flavor. So, let’s plunge into what you’ll need to bring this delightful recipe to life. Trust me, once you have these ingredients ready, you’ll be one step closer to a warm, fragrant slice of heaven.
Ingredients for Strawberry Sourdough Bread:
- 2 eggs
- 1/4 cup oil (any neutral oil will do)
- 1/2 cup applesauce (this adds moisture and sweetness)
- 3/4 cup sugar (or a mix of 1/2 cup Splenda and 1/4 cup sugar)
- 3/4 cup sourdough starter (be sure it’s active for the best rise)
- 1 1/2 cups all-purpose flour (you can mix in some whole wheat flour if you like)
- 1/2 teaspoon baking soda (this helps with the rise)
- 1/4 teaspoon salt (just a pinch to enhance flavor)
- 1/2 cup chopped pecans (for a little crunch)
- 1 1/2 cups strawberries, hulled, quartered, and rough chopped (fresh is best for that juicy bite)
Now, let’s talk about these ingredients for a moment. You might be wondering about the sugar situation. Using Splenda is a clever way to cut down on calories, but if you’re like me and prefer a little sweetness, you might lean toward the sugar option.
Just keep in mind, the cooking time may shift a bit if you go full sugar. And those strawberries? Make sure they’re ripe and juicy; they’re the stars of the show here.
Oh, and if you’re feeling adventurous, you could swap out pecans for walnuts or even chocolate chips—because, let’s face it, chocolate makes everything better, right? Cooking should be fun and personal, so feel free to make this recipe your own. Happy baking!
How to Make Strawberry Sourdough Bread
When it comes to making Strawberry Sourdough Bread, the journey begins with a little prep work. First things first, preheat your oven to 350 degrees. While that’s heating up, grab an 8 1/2 inch x 4 1/2 inch loaf pan and give it a good spray with baking spray or lightly oil and flour it. This step is essential—trust me, nobody wants a loaf that clings to the pan like it’s holding onto its last shred of dignity.
Now, let’s explore the mixing bowl. In a large mixing bowl, crack open 2 eggs and give them a light beat, just enough to break the yolks. Next, add in 1/4 cup of oil—any neutral oil works fine, so don’t overthink it. Then, toss in 1/2 cup of applesauce and 3/4 cup of sugar (or your 1/2 cup of Splenda and 1/4 cup sugar combo if you’re watching those calories). Stir this mixture until it’s all blended together, and then introduce the star of the show: 3/4 cup of your active sourdough starter. Mix it until everything is well combined.
Now, in a separate smaller bowl, mix together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This little concoction is going to help our bread rise beautifully. Once it’s all mixed, gently fold this dry mixture into your wet ingredients until just combined. Don’t overmix—nobody wants a tough loaf.
Finally, fold in 1/2 cup of chopped pecans for that delightful crunch, along with 1 1/2 cups of hulled, quartered, and roughly chopped strawberries. These juicy bites are the best part, so don’t skimp. Pour the batter into your prepared loaf pan and pop it in the oven. Bake for 45 to 60 minutes, keeping an eye on it. You want it golden and cooked through, so a toothpick test in the center is a good idea.
Once it cools on a wire rack, slice it up and enjoy a piece of warm, fruity goodness—maybe with a dollop of butter or cream cheese, if you’re feeling fancy. Happy baking!
Strawberry Sourdough Bread Substitutions & Variations
While I love the classic Strawberry Sourdough Bread recipe, there are plenty of substitutions and variations you can try to make it your own.
For a different flavor, swap strawberries for blueberries or raspberries. If you’re looking for a healthier twist, use whole wheat flour instead of all-purpose. You can also replace pecans with walnuts or omit nuts entirely.
Instead of applesauce, try mashed bananas for added moisture. For a dairy-free option, substitute oil with melted coconut oil.
Experiment with spices like cinnamon or nutmeg to elevate the taste. The possibilities are endless, so let your creativity shine!
Additional Tips & Notes
To guarantee your Strawberry Sourdough Bread turns out perfectly, it’s essential to keep a few key tips in mind. First, make sure your sourdough starter is active and bubbly; this helps the bread rise beautifully.
Don’t skip the cooling step—letting it cool on a wire rack prevents sogginess. If you want a sweeter bread, feel free to adjust the sugar levels, but remember it may affect baking time.
Finally, using fresh strawberries is vital for flavor. Enjoy experimenting with mix-ins and toppings; this bread pairs wonderfully with cream cheese or even a drizzle of honey!
Happy baking!