Easy Strawberry Bread

5 from 1 vote

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!

Prep Time15

Cook Time50

Total Time1 5

Course: Bread

Cuisine: American

Diet: Vegan

Servings: loaf

Calories: 2.4kcal

Author: Toni Okamoto

Equipment

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 9x5-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.

Nutrition