Ingredients

For the bread:

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1 cup sourdough discard (unfed)

½ cup sugar (can increase for sweeter)

¼ cup melted butter or neutral oil

2 large eggs

1 tsp vanilla extract

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup fresh strawberries, chopped

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For the glaze:

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½ cup fresh strawberries, chopped

2–3 tbsp sugar (adjust to sweetness)

2–3 tbsp water

½ tsp lemon juice (optional, brightens flavor)

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Instructions

1. Prep & Oven:

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Preheat oven to 350°F (175°C).

Grease a 9x5-inch loaf pan and line with parchment paper if desired.

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1. Make the bread batter:

2. In a large bowl, whisk together sourdough discard, sugar, melted butter, eggs, and vanilla.

3. In another bowl, mix flour, baking powder, baking soda, and salt.

4. Fold dry ingredients into wet until just combined.

5. Gently fold in chopped strawberries.

6. Bake:

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Pour batter into prepared pan.

Bake 45–55 minutes, until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.

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1. Make the glaze/syrup:

2. Combine strawberries, sugar, water, and lemon juice in a small saucepan.

3. Simmer over medium heat 5–8 minutes until strawberries break down and syrup thickens slightly.

4. Strain if you want a smooth glaze, or leave chunky for texture.

5. Finish:

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Drizzle warm glaze over cooled bread.

Optional: brush on top immediately after bread comes out for extra strawberry flavor infusion.

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💡 Tips:

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Use sweeter strawberries or add extra sugar if you like a more dessert-style loaf.

For an orange twist, add 1 tsp orange zest to the batter or glaze.

Leftovers store well in the fridge; the syrup keeps it moist and flavorful

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