Sourdough Strawberry Quick Bread Recipe (Made with Discard) 2025

If you’re looking for a delicious and easy way to use your sourdough discard, this Sourdough Strawberry Quick Bread is a perfect choice. It’s moist, flavorful, and has the added sweetness and freshness of ripe strawberries. Even better, this recipe requires no mixer and comes together quickly, making it ideal for busy bakers who want something homemade with minimal fuss.

Ingredients & Substitutions

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

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.

Timetable for Sourdough Strawberry Quick Bread:

Time	Task
0:00 – 0:05	Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
0:05 – 0:10	Toss chopped strawberries in a little flour; set aside.
0:10 – 0:20	In a large bowl, whisk together flour, sugars, baking powder, and salt.
0:20 – 0:30	In another bowl, whisk milk, egg, vanilla, sourdough discard, and oil until smooth.
0:30 – 0:40	Pour wet ingredients into dry; gently fold until just combined. Fold in the floured strawberries.
0:40 – 0:45	Pour batter into prepared loaf pan; optionally arrange some strawberry slices on top.
0:45 – 1:50	Bake for 60-65 minutes, until toothpick comes out clean or with few moist crumbs.
1:50 – 2:00	Let bread cool in pan for 10 minutes.
2:00 – 2:10	Transfer bread to wire rack to cool completely.
2:10 – 2:20	Prepare strawberry glaze by mixing mashed strawberries, powdered sugar, milk, vanilla, and melted butter.
2:20 – 2:50	Pour glaze over cooled bread and let it set for at least 30 minutes before slicing.
Optional	For a long ferment, mix wet and dry ingredients without strawberries, cover, refrigerate overnight, then fold in strawberries and bake next day.

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.

Strawberry Glaze

In a small bowl, mash the chopped strawberries.

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.

How to Store:

Once your sourdough strawberry quick bread has completely cooled, wrap it tightly in plastic wrap or place it in a sealed container to keep it fresh for up to 3 days at room temperature. For longer storage, refrigerate the wrapped bread for about a week, though it may firm up slightly; letting it come to room temperature before serving helps restore softness. To keep it fresh even longer, freeze the loaf tightly wrapped in plastic and foil for up to 2-3 months. Avoid storing in direct sunlight or heat to maintain moisture and prevent spoilage. This method ensures your bread stays soft, moist, and delicious for days.

For More Guidance:

Why You’ll Love This Recipe:

Great way to use up freshly picked strawberries:

It’s a fantastic way to use up freshly picked strawberries, allowing their natural sweetness and fresh flavor to shine in every bite.
The recipe transforms sourdough discard into a delightful treat, reducing waste while adding a subtle tang and moist texture to the bread.
The quick bread is easy to make without special equipment and comes together fast, perfect for busy home bakers wanting a fresh, fruity snack or breakfast.
The strawberry glaze enhances the bread’s flavor with a luscious, sweet finish that complements the tangy crumb.
It’s versatile: you can bake it immediately or refrigerate the batter overnight for deeper flavor and tenderness.

This loaf stays soft and moist for days:

You’ll love this recipe more for its use of fresh strawberries for natural sweetness, more for incorporating sourdough discard that adds moistness and flavor, more for its easy, no-mixer preparation perfect for busy bakers, and more for the soft texture that stays fresh for days. More than just a quick bread, it’s a flavorful way to reduce waste and enjoy fresh fruit any time.

A time for your sourdough discard or starter to shine:

This recipe is more a time for your sourdough discard or starter to shine, more a chance to showcase its tangy flavor woven beautifully through every bite, more a way to add depth and moisture to your quick bread, and more a creative solution to reduce waste while baking deliciously. It’s truly more than just a discard, it’s the star of the show.

FAQs

Can I use sourdough starter instead of discard?

Yes, you can use active starter, but discard is preferable as it is less active and better suited for quick bread recipes.

What type of strawberries work best?

Fresh, ripe strawberries are ideal. Toss them in flour before adding to the batter to prevent sinking.

Can I substitute ingredients like milk or oil?

Yes, you can use non-dairy milk such as almond milk and neutral oils like avocado or vegetable oil.

How do I know when the bread is done?

Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, generally 60-65 minutes.

Can I prepare the batter ahead?

Yes, for deeper flavor, refrigerate the batter overnight without strawberries, then fold them in and bake next day.

Warnings:

Avoid folding strawberries into the batter before a long cold ferment as they release too much moisture and can make the bread gummy.
Make sure your baking powder is fresh and not expired; stale baking powder will cause the bread to be dense and not rise properly.
Do not overmix the batter; mixing too much develops gluten and leads to a dense and tough bread.
Use sourdough discard or starter at the right consistency—not too thin or overly fed—to ensure proper flavor and texture.
Avoid using water that’s too hot when activating the starter or mixing ingredients, as it can kill the yeast and prevent rising.