Strawberry Sourdough Bread

“This recipe is posted in several locations on the web; however, they all say "Mix in the oil....". None of the recipes I found said how much oil. So I developed this recipe adding in oil, applesauce and salt. I also thought it would be better with the strawberries coarse chopped. This is a delicious quick bread that can be made when splitting your starter. The bread gets the flavor of the sourdough and has baking soda and salt to help as a rising agent.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 2 eggs
  • 14 cup oil
  • 12 cup applesauce
  • 34 cup sugar (I use 1/2 cup of Splenda and 1/4 cup sugar.)
  • 34 cup sourdough starter
  • 1 12 cups all-purpose flour (Can use half all-purpose and half whole wheat.)
  • 12 teaspoon baking soda
  • 14 teaspoon salt
  • 12 cup chopped pecans
  • 1 12 cups strawberries, hulled, quartered and rough chopped

Directions

  1. Preheat oven to 350 degrees, spray an 8 1/2 inch x 4 1/2 inch loaf pan with baker's cooking spray or lightly oil and flour; set aside.
  2. In a large mixing bowl lightly beat the eggs; mix in the oil, applesauce and sugar; stir in the sourdough starter.
  3. In a smaller bowl, mix together the flour, baking soda and salt; add to the sourdough mixture; stirring to combine.
  4. Fold in the pecans and chopped strawberries; pour mixture into prepared pan and bake in preheated oven for 45 to 60 minutes.
  5. Cool on wire rack, slice and serve with butter or cream cheese.
  6. Please note: The cooking time reflects using a sugar substitute for part of the sugar. If using sugar the cooking time may be longer.

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