Sourdough Strawberry Poppyseed Almond Quick Bread

 


  • 24 ounces (680g) puréed strawberries
  • 2 cups (400g) sugar
  • 1 cup (240g) whole, full-fat sour cream
  • 2/3 cup (160ml) milk
  • 1 cup (215g) avocado oil
  • 4 large eggs (about 200g)
  • 2 teaspoons (10ml) vanilla extract
  • 2 teaspoons (10ml) almond extract
  • 1/2 teaspoon (3g) salt
  • 5 cups (625g) all-purpose flour
  • 4 teaspoons (16g) baking powder
  • 1/2 teaspoon (2g) baking soda
  • 2 teaspoons ground cinnamon 
  • 2 tablespoons (20g) poppyseeds
  • 220g sourdough starter (active or discard)
  1. Preheat oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans and line or grease a 6-cup muffin tin.
  2. Mix wet ingredients:
    In a large bowl, whisk together the puréed strawberries, sugar, salt, sour cream, milk, avocado oil, eggs, vanilla extract, almond extract, and sourdough starter until smooth and well combined.
  3. Combine dry ingredients:
    In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, and poppyseeds.
  4. Combine wet and dry:
    Gradually add the dry ingredients to the wet mixture, stirring just until no dry spots remain. Do not overmix.
  5. Pour into pans and muffin tin:
    Divide the batter evenly between the two prepared loaf pans and six muffin cups. Fill muffin cups about 2/3 full.
  6. Bake:
    • Muffins: 22–25 minutes
    • Loaves: 55–65 minutes
      Bake until a toothpick inserted into the center comes out clean. If the tops of the loaves brown too quickly, tent loosely with foil during the last 15 minutes.
  7. Cool:
    Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Let loaves cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely.


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