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This easy glazed strawberry bread is moist, fluffy, sweet, and loaded with fresh strawberry flavor in every bite! Egg-free, dairy-free, + optionally gluten-free, it’s a delicious snack/dessert!
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Why You’ll Love This Recipe
With stores, farmers’ markets, and gardens abundant with sweet, juicy seasonal strawberries, it’s the perfect time to highlight them with strawberry banana muffins, strawberry pineapple smoothie, strawberry sorbet with mint, and this quick strawberry bread with glaze.
This summery glazed strawberry bread recipe is easy to make with simple pantry staples and minimal prep. It’s also free from yeast, dairy, and eggs, can be made with fresh or frozen berries (to enjoy year-round), is highly customizable, and bakes up super moist, tender, and sweet. You can even freeze leftovers for later!
Want more ways to enjoy strawberries this Spring/Summer? Try warm strawberry crumble or strawberry pie, portable strawberry oat bars, strawberry banana milkshake, and creamy vegan strawberry milk tea.
The Ingredients and Substitutes
Refer to the recipe card for the full list of ingredients and quantities.
Optional add-ins & Recipe Variations
Add extra texture, color, and flavor to this recipe for strawberry bread with:
- Cinnamon: Just a little for added warmth.
- Ginger: Either finely grated, candied ginger, or ginger powder.
- Almond extract: ¼-½ tsp adds nuttiness and complements strawberry.
- Vegan chocolate: Add dairy-free white, semi-sweet, or bittersweet vegan chocolate chips/chunks.
- Shredded coconut: 2-3 tablespoons for texture and flavor.
- Strawberry nut bread: i.e., walnuts, pistachios, almonds – raw or toasted, chopped.
- Rhubarb strawberry bread: Replace ¾-1 cup of strawberries with diced rhubarb.
- Other berries: I love blueberry strawberry bread, but you could use raspberries, blackberries, cherries, etc.
- Citrus: Add a tablespoon of zest. I particularly like orange or lemon strawberry bread, though lime would also work.
- Other toppings: Instead of strawberry glaze, use coarse cinnamon sugar or a crumble.
How to Make Strawberry Bread
Step 1: First, preheat the oven to 350F/175C. Grease a 9×5-inch (25×11 cm) loaf pan and line it with parchment paper (leave overhang for easy removal). Then, mix the plant milk and vinegar in a cup and set aside for 5 minutes to thicken into a ‘buttermilk’ alternative.
Step 2: Next, rinse, dry, and dice the strawberries. Then, combine the wet ingredients (oil, vanilla extract, and applesauce) and sugar in a small bowl. When ready, stir in the vegan ‘buttermilk.’
Step 3: In a separate bowl, combine the dry ingredients (flour, baking powder, and salt). Set aside 3 tablespoons of the mixture.
Step 4: Combine the wet and dry ingredients, mixing until only just combined.
Step 5: Toss the reserved flour with the diced strawberries and carefully fold them into the batter.
Step 6: Pour the batter into the prepared pan and bake for 50-55 minutes, until a toothpick inserted in the center comes out clean (moist crumbs are fine, but no wet batter). Fully cool, then enjoy!
FAQs
You can prepare the batter up to 2 days in advance and store it covered in the fridge. When ready to bake, bring it to room temperature for 20-30 minutes, carefully fold in the strawberries, and bake.
Yes, simply divide the batter into a muffin tray and reduce the baking time to 20-25 minutes. Use a toothpick to check for doneness.
I haven’t tried it, though it should be possible once thawed with excess liquid drained.
Baking berries from frozen can lead to increased baking times and too much moisture in the batter. However, let me know in the comments if you try.
Pro Recipe Tips
- Measure the flour correctly: Using too much leads to dense bakes. Fluff it up in its bag, spoon the flour into your measuring cup, then use the back of a knife to level the top.
- Don’t over-mix: Overworking the gluten can lead to dense strawberry quick bread. A few lumps in the batter are fine.
- Toss the strawberries in flour: To help prevent them from sinking in the loaf.
- Leave to cool in the pan: It’s soft right out of the oven and requires time to firm as it cools before slicing.
- For mini loaves: Reduce the baking time to between 25-30 minutes.
Serving Recommendations
Enjoy a slice of fresh strawberry bread alone as a quick snack or with:
- Lashings of dairy-free butter or maple butter
- Seed or nut butter (like almond butter or cashew butter)
- Vegan cream cheese (regular or lightly sweetened)
- A dollop of vegan yogurt or coconut whipped cream with fresh fruit
- A scoop of vegan vanilla ice cream or nice cream
- Drizzled with maple syrup
How To Store Strawberry Bread
Room temp: Store quick strawberry bread in an airtight container for 2-3 days.
In the fridge: In an airtight container lined with a paper towel for 5-7 days.
Freeze it: Whole or sliced (with parchment paper between, to prevent sticking), wrapped in plastic wrap, in a Ziplock/Stasher, for up to 3 months.
Thaw/reheat: In the fridge overnight, at room temperature for several hours, or quickly thaw an individual slice in a microwave/toaster oven.
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Easy Strawberry Bread
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Ingredients
- ½ cup of plant-based milk (soy works best)
- 1 teaspoon of apple cider vinegar
- ½ cup of neutral oil
- ⅓ cup of sugar
- ¼ cup of unsweetened applesauce
- 1 teaspoon of vanilla extract
- 2 ¼ cups of all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups of diced fresh strawberries
- 1 batch of strawberry glaze (optional)
Instructions
- Preheat the oven to 350 degrees F. and lightly oil a 9×5-inch loaf pan and line it with parchment paper to make it easier to lift it out of the pan. Set aside.
- In a cup, mix the plant-based milk and apple cider. Set it aside for 5 minutes or until it thickens.
- In a small bowl, mix the oil, sugar, apple sauce, and vanilla extract. Set aside. Add the plant milk mixture and mix well.
- In a medium bowl, mix the flour, baking powder, and salt. Remove 3 tablespoons of flour mixture and set them aside.
- Pour the wet ingredients into the bowl with the dry ingredients, gently mix only until the ingredients are barely combined. Set aside.
- Dice the strawberries and put them in a small bowl. Add the 3 tablespoons of four to the diced strawberries. Toss to evenly coat them and fold the strawberries into the batter. Do not overmix.
- Pour the batter into the baking pan and bake for 50 to 55 minutes or until a toothpick or a knife inserted into the center comes out clean.
- Remove it from the oven and place the pan on a cooling rack. Allow it to cool for 20 minutes and then remove it from the pan. Place the loaf on the cooling rack and allow it to fully cool before glazing and slicing.
Notes
- Measure the flour correctly: Using too much leads to dense bakes. Fluff it up in its bag, spoon the flour into your measuring cup, then use the back of a knife to level the top.
- Don’t over-mix: Overworking the gluten can lead to dense strawberry quick bread. A few lumps in the batter are fine.
- Toss the strawberries in flour: To help prevent them from sinking in the loaf.
- Leave to cool in the pan: It’s soft right out of the oven and requires time to firm as it cools before slicing.
- For mini loaves: Reduce the baking time to between 25-30 minutes.
Re: strawberry bread, what could I substitute in place of refined flour? Need to stay away from oils and sugars. ???? Any plant based flour?
Hi James,
Thanks for your question! You could try using whole wheat pastry flour or oat flour as a substitute for refined flour. Just keep in mind it might slightly change the texture. Let me know if you give it a try!
Love this sweet bread!