Sourdough Discard Strawberries & Cream Loaf with Crumble Topping & Vanilla Glaze

Description

This summery sourdough discard loaf is packed with juicy strawberries and creamy vanilla-sweetened swirls of cream cheese, finished with a golden oat crumble and a light vanilla glaze. Moist, flavorful, and free from vegetable and corn oils, this loaf is a fresh twist on classic berries and cream—perfect for breakfast, dessert, or a seasonal afternoon treat.

Ingredients

Cream Cheese Swirl:

• 8 Ounces of Cream Cheese
• 1 Tablespoon of Maple Syrup
• 1 Teaspoon of Vanilla Extract

Batter:

• 1 Cup of Sourdough Discard
• 2 Large Egg
• 1/2 Cup of Yogurt
• 1/4 Cup of Butter
• 1/2 Cup of Maple Syrup or Organic Cane Sugar
• 1 Teaspoon of Vanilla Extract
• 1 1/2 Cups of All-Purpose Flour
• 1 Teaspoon of Baking Powder
• 1/2 Teaspoon of Baking Soda
• 1/4 Teaspoon of Salt
• 1 Cup of Organic Strawberries

Crumble Topping:

• 1/3 Cup of Rolled Oats
• 1/3 Cup of All-Purpose Flour
• 3 Tablespoons of Butter
• 2 Tablespoons of Organic Cane Sugar
• Pinch of Salt
• Sourdough Discard Strawberries & Cream Loaf with Crumble Topping & Vanilla Glaze
• 1/4 Teaspoon of Ground Cinnamon

Vanilla Glaze:

• 1/2 Cup of Powdered Sugar
• 1-2 Tablespoons of Milk
• 1/4 Teaspoon of Vanilla Extract

Equipment

• Loaf Pan 9×5
• Mixing Bowls (Various Sizes)
• Hand Mixer or Stand Mixer
• Dry Measuring Cups
• Liquid Measuring Cup
• Measuring Spoons
• Unbleached Parchment Paper
• Stainless Steel Cooling Rack

Instructions

• Preheat oven:

  Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment or grease well.
• Make cream cheese swirl:

  In a small bowl, beat cream cheese, maple syrup (or honey), and vanilla until smooth.
• Mix the batter:

  In a large bowl, whisk together sourdough discard, eggs, yogurt, melted butter, maple syrup, and vanilla extract. Stir in flour, baking powder, baking soda, and salt just until combined. Gently fold in floured strawberries.
• Make crumble topping:

  In a separate bowl, combine oats, flour, sugar, salt, and cinnamon if using. Add cold butter cubes and cut in with a fork or pastry blender until coarse crumbs form.
• Assemble loaf:

  Pour half the batter into prepared pan. Dollop half the cream cheese mixture on top and swirl with a knife. Repeat with remaining batter and swirl in the rest of the cream cheese. Sprinkle crumble topping evenly over the top.
• Bake:

  Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean (some cream cheese on the tester is fine).
• Cool:

  Cool in the pan for 15–20 minutes, then carefully transfer to a wire rack to cool completely.
• Glaze:

  Whisk together powdered sugar, vanilla, and milk until smooth. Drizzle over the cooled loaf.

Notes

• Pat strawberries dry after dicing to reduce excess moisture.
• For bolder cream cheese flavor, don’t over-swirl.
• Chill crumble 10 minutes before baking for chunkier crumbs.
• Wait until fully cooled before adding glaze to prevent melting.

• Follicular Phase – Strawberries are rich in vitamin C and antioxidants that support collagen, detoxification, and immune function as estrogen rises.

• Late Spring through Summer – Peak strawberry season. For off-season baking, use diced frozen strawberries (do not thaw).

• Room temp: 1 day (covered)
• Refrigerator: Up to 5 days
• Freezer (unglazed): Up to 3 months (slice before freezing for best results)