Sourdough Strawberry Bread

Preheat oven to 350ºF (177ºC). Grease a 8.5x4.5" loaf pan and line with parchment paper with a couple of inches overhang on the sides.
In a large mixing bowl, rub the lemon zest into the sugars with your fingers until fragrant.
165 g Granulated Sugar, 50 g Light Brown Sugar, 2 TBS Lemon Zest
Whisk in the egg, buttermilk, vanilla extract, oil, and sourdough discard until combined.
1 Egg, 2 tsp Vanilla Extract, 120 g Buttermilk, 120 g Sourdough Discard, 100 g Neutral Oil
In another mixing bowl, combine the dry ingredients.
250 g All-purpose flour, 1 ½ tsp Baking Powder, ½ tsp Kosher Salt, ¼ tsp Baking Soda
Add the dry ingredients to the bowl and mix just until combined.
Roughly chop the strawberries and toss them in a small bowl with a tablespoon of flour. Gently fold the berries into the batter with a spatula.
250 g Fresh Strawberries
Transfer the batter to the prepared bread loaf pan and evenly smooth the top to the corners of the pan.
Bake for 65-75 minutes or until the top browns, the edges begin to separate from the sides of the pan, and a wooden skewer or cake tester inserted into the middle comes out clean with only a few moist crumbs.
Check the loaf after 45 minutes. If the top is browning too quickly, tent it with aluminum foil.
Cool on a wire rack for 15 minutes and then use the parchment overhang to lift the cake out of the pan to cool completely before glazing.
In a mixing bowl, mix the powdered sugar, vanilla, and milk together until you have a thick, pourable glaze.
Adjust the thickness level as necessary by adding more powdered sugar or milk.
For a thick glaze that slowly drips down the cake, the glaze needs to be thicker than you may initially think.
Slice and enjoy!
100 g Powdered Sugar, 2 TBS Whole Milk, 1 tsp Vanilla Extract

Equipment

Ingredients

Sourdough Strawberry Bread

Vanilla Glaze

Instructions

Notes