If you plan to long ferment this quick bread, be sure to read through the entire recipe before starting.

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 20 grams of flour (2 Tablespoons), to coat the strawberries. This will prevent them from sinking to the bottom of the loaf. Set to the side.

200 grams strawberries, chopped

In a large mixing bowl, whisk together the flour, sugars, baking powder, and salt.

230 grams all-purpose flour,8 grams baking powder,150 grams sugar,50 grams brown sugar,3 grams salt

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

100 grams milk,55 grams egg,100 grams avocado oil,120 grams sourdough discard,8 grams vanilla extract

Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined. Be careful not to overmix the batter, as this will lead to a dense quick bread.

Long-ferment: 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 in the fridge overnight. The following day, fold in the flour-coated strawberries and pour the batter into the prepared baking pan. Bake as normal.

Lastly, fold the floured strawberries into the batter.

Pour the quick bread batter into the prepared loaf pan. You can even place a few slices of strawberries on top, then bake for 60-65 minutes. If you notice the top of the bread is getting too brown, cover it with aluminum foil. The bread is done when a toothpick placed in the center comes out clean or with a few moist crumbs.

Transfer the quick bread on a wire rack to cool completely.

In a small bowl, mash the strawberries with a fork, then stir in the powdered sugar, milk, vanilla and melted butter until smooth.

If the glaze is too thin, add a touch more powdered sugar. Alternatively, if the glaze is too thick, add more milk or mashed strawberries until the desired consistency is achieved!

90 grams strawberries,260 grams powdered sugar,10 grams milk,2 grams vanilla extract,14 grams butter, melted

Pour the strawberry glaze over the cooled loaf, then wait at least 30 minutes for it to set before slicing. The glaze will seep into the sourdough strawberry quick bread overtime, so you can expect the tops of the slices to be extra moist. Slice and enjoy!

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. I don’t recommend using frozen strawberries. They will release too much moisture while baking this loaf, causing it to be wet and gummy.