Moist and Fluffy Vegan Strawberry Bread

This vegan strawberry loaf is soft, fruity and downright irresistible. It’s the kind of quick bread that tastes like ripe summer berries with every bite. Juicy fresh strawberries melt into a moist and tender crumb that’s lightly sweet and bright with flavour. Perfect for breakfast, and afternoon pick-me-up or a dessert to go with coffee.

Strawberry loaves are one of those recipes that tastes like sunlight captured and baked in a tin. Over the years, I’ve painstakingly refined it to make it live up to that feeling every time. And most importantly, made it easy enough for you to do it too!

It came from repeatedly taking a tried and tested (by me and my tastebuds of course) knowledge of some of my favourite loaf recipes, and applying it with a few tweaks to come up with a dependable strawberry loaf recipe that takes into account the extra moisture from the summer fresh strawberries. Those strawberries burst through the batter, bringing juicy pockets into the tender crumb that is begging to be paired with a cup of morning coffee.

How I keep this loaf from turning soggy

Strawberries, in my experience are notorious for releasing water in the oven. I learned early on that ignoring this simple problem is how you end up with dense, underbaked batter. While I tested this, I found that letting the strawberries shed their moisture before folding them into the dough concentrates their flavour and doesn’t mess with the chemistry of the loaf.

That means lightly dusting the strawberries with sugar in a bowl, letting sit for 10 minutes and gently straining the excess liquid. Total game changer, and suddenly the loaf slices cleanly, bakes evenly and tasted brighter without adding too much extra sweetness.

Baker’s notes I live by

I’m not the only one to taste test my strawberry loaf before sharing this with all of you! This one’s been tried and tested by some of the best (my friends and family), through countless lazy weekend brunches, picnics at the park and these are a few things I’ve learned.

• I like to gently handle the berries. Over-mixing tears the fruit and makes the loaf gummy if you ask me.
• Something I learned not too long ago is that room temperature liquids make the loaf rise more evenly and fully. let them warm up if you can!
• I let my berries shine by not over sweetening the loaf. Less sugar doesn’t mean bland.

My fluffy strawberry bread is the kind of recipe that actually improves as it cools. Once fully cooled, the crumb of the loaf tightens just enough to allow for a clean cut and remain moist. On the days I’m practicing more patience than normal (trust me, it’s normal if you don’t), I like to wait to the following day before slicing, especially if I’m serving to guests.

The strawberry flavour deepens, the texture settles, and the loaf feels more authentic. Maybe that’s a bit dramatic, but I take my bread seriously in this house! If you’re the kind of baker that likes results you can rely on (not just experiments in the kitchen), then this is one of those great recipes that rewards patience.

Moist and Fluffy Vegan Strawberry Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Olivia Biermann
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 1 loaf
• Category: Loaves
• Cuisine: American
• Diet: Vegan

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Description

This vegan strawberry loaf is soft, fruity and downright irresistible. It’s the kind of quick bread that tastes like ripe summer berries with every bite. Juicy fresh strawberries melt into a moist and tender crumb that’s lightly sweet and bright with flavour. Perfect for breakfast, and afternoon pick-me-up or a dessert to go with coffee.

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Ingredients

• 1 cup non-dairy milk + 1 tbsp vinegar
• 1/2 cup cane sugar
• 1/3 cup canola or vegetable oil
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh strawberries, chopped and then lightly mashed with a fork

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Instructions

1. Preheat oven to 350 F.
2. In a small bowl, combine non-dairy milk and vinegar. Stir to combine then set aside.
3. In a mixing bowl, whisk together flour, baking powder, baking soda and salt.
4. In a separate mixing bowl, combine the cane sugar, oil, vanilla extract and milk mixture. Stir to combine. Add the wet ingredients to the dry and stir to form a dough. Add in the strawberries and stir gently until just combined.
5. Grease a loaf tin, I use a 5×9 standard size loaf pan (or if you want to use parchment paper, it is easier to remove the loaf afterwards). Add the dough and spread so top is even.
6. Bake in preheated oven for 42-45 minutes, until golden brown and a toothpick inserted in the centre comes out clean or with a crumb or two attached.
7. Allow to cool before removing from pan and slicing.

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Notes

This loaf is best with fresh strawberries, as frozen would contain a lot more liquid and keep the loaf from cooking in the allotted time.