Sourdough Strawberry Quick Bread Recipe {Made with Discard}

If you’ve got fresh strawberries and some leftover sourdough discard, this sourdough strawberry quick bread is a no-brainer. It’s easy to mix up, and it stays moist for days.

You’ll just stir everything by hand, which keeps it simple and gives you a soft, tender loaf. No need for pulling out a hand mixer or dirtying up a stand mixer!

Tossing the berries in flour keeps them from sinking, so every slice is full of juicy bits. You can even mix the batter the night before to allow it to ferment overnight and bake it in the morning for a fresh, flavorful start to your day.

sliced sourdough strawberry bread arranged nicely

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Why You’ll Love This Recipe:

Great way to use up freshly picked strawberries:

This homemade sourdough strawberry quick bread is one of the easiest ways to use up that abundance of strawberries from strawberry season. Just like I do in my sourdough strawberry shortcake recipe. Plus, it’s quick and easy. No stand mixer, commercial yeast, or dough rise time needed.

This loaf stays soft and moist for days:

Thanks to the oil and fresh berries, this sourdough strawberry quick bread stays nice and moist for days. That makes it a great make-ahead recipe for breakfast or snacking. Tossing the berries in flour before mixing keeps them from sinking, so every bite has fruit without turning the loaf soggy.

A time for your sourdough discard or starter to shine:

Whether you’ve got active sourdough starter or sourdough discard, this recipe puts it to good use. Want to experiment with a dough rest or long ferment? Just refrigerate the batter overnight. Wait until the next morning to fold in the berries, just before baking.

Here are a few more sourdough discard recipes to try if you love baking with sourdough as much as I do.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

ingredients for making sourdough strawberry quick bread

Flour – I used all-purpose flour for this easy recipe.
Sugar – The mix of white and brown sugar gives this quick bread a delicious caramel flavor, but you can substitute with all white sugar instead.
Baking powder – Double-check that your baking powder is fresh and not expired; otherwise, the bread won’t rise and will be dense.
Milk – I recommend using whole milk for this recipe, but non-dairy options like almond milk work fine too.
Oil – Use a neutral oil like vegetable oil or avocado oil for the most moist bread.
Sourdough starter discard – I like to use fresh sourdough discard, no more than 2 days old, for sweet recipes like this strawberry bread . That said, you can swap in active starter instead. Just use the same weight.
Strawberries – Go for the ripest, reddest berries you can find. Since strawberries don’t ripen after picking, the deeper the red, the sweeter and more flavorful they’ll taste in your bread and other baked goods.

How to Make Sourdough Strawberry Quick Bread

Preheat the oven to 350 degrees F and prepare a 9×5 loaf pan by greasing and lining it with parchment paper for easy removal. Set aside.

In a small bowl, toss the fresh strawberries in flour, to coat them. Set aside.

In a large mixing bowl, add the flour, sugars, baking powder, and salt. Whisk until thoroughly combined.

In a separate bowl, add the milk, egg, vanilla, sourdough discard, and oil. Whisk until smooth.

folding the strawberries into the batter

Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined. Finally, fold the strawberries into the batter.

Long Fermentation Tip

To long ferment this quick bread, don’t fold in the strawberries. They will release too much moisture during the cold ferment, making the quick bread gummy.

Instead, once you’ve mixed the wet and dry ingredients together, cover the batter and place it in the fridge overnight. The following day, fold in the flour-coated strawberries and pour the batter into the prepared baking pan. Bake as usual.

Pour the quick bread batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Place on a wire rack to cool slightly before slicing.

Strawberry Glaze

In a small bowl, mash the chopped strawberries.

Stir in the powdered sugar, milk, vanilla, and melted butter until smooth.

drizzling strawberry glaze onto the sourdough quick bread

Pour the strawberry glaze over the cooled loaf, then wait at least 30 minutes for it to set before slicing. Enjoy!

How to Store:

Once the bread cools completely, wrap it tightly in plastic wrap or stash it in a sealed container on the counter. It’ll stay fresh for up to 3 days. Keep it out of the sun and away from any heat.

If you want it to last longer, store it in the fridge wrapped or sealed in a container for about a week. It might firm up a little, so let it sit out for 15 to 20 minutes before serving.

You can also freeze it. Wrap the cooled loaf or slices in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. Thaw on the counter for a few hours or overnight. Frozen slices thaw faster and are perfect for a quick breakfast or snack.

If you’re freezing it ahead of time, skip the glaze. Make a fresh strawberry glaze and drizzle it on after the bread thaws.

FAQs

Can I use freeze-dried or frozen strawberries in this recipe

You can definitely try freeze-dried strawberries if you don’t have fresh ones, but I haven’t tested it myself, so results might vary. They won’t give you those juicy bites, but I don’t think they’ll mess with the texture either.

I wouldn’t use frozen strawberries. They release too much moisture and can leave you with soggy, mushy bread.

What if your berries aren’t very sweet? You can boost the strawberry flavor by adding in some freeze-dried strawberry powder. I haven’t tried it myself, though.

Can I use this batter for muffins or mini loaves instead of one big loaf

Totally. This batter works just fine for muffins or mini loaves. Simply adjust the baking time. Muffins usually bake in about 20 to 25 minutes, and mini loaves take more like 35 to 40. Just stick a toothpick in the center to check doneness. If it comes out clean or with a few crumbs, you’re good to go.

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