Sourdough Discard Strawberry Bread with Pink Strawberry Glaze
This quick sourdough discard strawberry bread is soft, moist, and packed with fresh strawberries, then finished with a naturally pink strawberry glaze. It’s the perfect sweet way to use up sourdough discard while creating a bakery-style loaf that’s great for breakfast, dessert, or gifting.
Equipment
- Loaf pan (9x5-inch)
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
- Blender or fork for strawberry puree
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 flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix sourdough discard, eggs, melted butter, milk, and vanilla.
- Combine wet ingredients with dry ingredients until just mixed.
- Gently fold in chopped strawberries. Pour batter into prepared pan and smooth the top.
- Bake for 50-60 minutes until golden and a toothpick comes out clean. Let bread cool completely on a rack.
- Mix powdered sugar, strawberry puree, and lemon juice until smooth. Drizzle glaze over cooled bread and allow to set before slicing.
Notes
Nutritional Info (Approximate per slice)
- Calories: 260
- Carbohydrates: 38g
- Protein: 4g
- Fat: 11g
- Sugar: 22g
