Description
This Strawberry and White Chocolate Loaf is a soft, moist quick bread bursting with sweet fresh strawberries and creamy white chocolate chips. Ideal for breakfast, brunch, or as a lovely dessert, it offers a perfect balance of fruity sweetness and rich texture. Easy to prepare with simple pantry ingredients and perfect for spring and summer seasons.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
Fruits and Add-ins
- 1½ cups fresh strawberries, diced
- ¾ cup white chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted and cooled unsalted butter with eggs, milk, and vanilla extract until the mixture is smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently just until everything is combined to avoid overmixing, which can lead to a dense loaf.
- Fold in Strawberries and White Chocolate: Carefully fold the diced strawberries and white chocolate chips into the batter to ensure they are evenly distributed without crushing the strawberries.
- Pour Batter and Bake: Transfer the batter into the prepared loaf pan and spread it evenly. Place in the oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Toss strawberries with 1 tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom during baking.
- If using frozen strawberries, do not thaw; add them directly to the batter to retain their shape and prevent extra moisture.
- If the loaf begins to brown too quickly during baking, cover loosely with foil to avoid burning.
- Store the loaf at room temperature for up to 2 days or refrigerate for up to 5 days to keep it fresh longer.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
