Sweets, Vegan Food

Easy Strawberry Bread


This Strawberry Bread is what summer dreams are made of. Fresh, juicy strawberries baked in a sweet, moist quick bread that can be enjoyed for breakfast, dessert, or an afternoon snack. Make it in no time at all and pair with your morning cup of coffee for the perfect start to the day!

Why You’ll Love this Strawberry Bread

  • Lightly mashing the strawberries increases the delicious strawberry flavour. The sweet strawberry juices blend seamlessly into the batter and infuse strawberry flavour in every bite!
  • Simple to make. If you’re a novice baker, this sweet strawberry bread is a great starting point. It comes together with just a few simple baking ingredients in a few minutes. 
  • Easy to find ingredients. All of the ingredients needed for this sweet bread are easy to find in your local grocery store and are accessible and affordable for all. 

Key Ingredients

  • Milk: Any unsweetened or lightly sweetened plant-based milk will work. When combined with a tablespoon of vinegar, this creates a great substitute for buttermilk.
  • Sugar: Cane sugar keeps this loaf light in colour and sweetens it without overpowering the flavour. If you don’t mind a darker coloured loaf, light brown sugar will work in it’s place. Liquid sweeteners, however, will make the batter too wet and is not recommended. 
  • Oil: Both vegetable oil and canola oil work well. Unrefined coconut oil will work, too, but if using, ensure the other ingredients in the batter are room temperature. 
  • Flour: All-purpose flour keeps the strawberry bread soft and tender and quite literally melts in your mouth. If you prefer to make the loaf slightly more nutritious, replace up to 1 cup of the all-purpose flour with a fine whole wheat flour. 
  • Leavening agents: Using both baking soda and baking powder yields the best tender crumb. Make sure to use both! 
  • Strawberries: Fresh berries are best. For the sweetest flavour, use the juiciest, ripe strawberries you can find. 

How to Make Strawberry Bread

  1. Curdle the milk. In a small mixing bowl, combine the non-dairy milk and vinegar. Stir to combine, then set aside to curdle and become buttermilk. 
  2. Combine the dry ingredients. In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt. 
  3. Combine the wet ingredients. In a second mixing bowl, combine the cane sugar, oil, vanilla extract, and buttermilk mixture. Stir to combine. 
  4. Add the wet mixture into the dry mixture. Stir them together until a bread batter forms. 
  5. Fold in the strawberries. Once the batter is formed and well combined, add in the strawberries and gently stir until just combined. 
  6. Bake. Transfer the strawberry bread batter to a greased loaf tin or a tin lined with parchment paper in the bottom of the pan. Spread the top until it’s even, then place in the preheated oven and bake for 42-45 minutes, or until a toothpick inserted in the centre comes out clean or with a crumb or two attached. 
  7. Cool completely, the serve. Allow the strawberry bread to cool completely directly in the pan before removing. Drizzle with icing, as desired, then slice and serve! 

Icing Options

As is, this strawberry bread is absolutely delicious and does not need any icing. However, if you want to add a homemade icing for additional sweetness and moisture, you absolutely can! 

I’d recommend making a half batch of my Vanilla Glaze that I use on my Homemade Vegan Cinnamon Rolls and my Vegan Lemon Pound Cake and drizzling it over the bread once completely cooled! It’s a simple glaze that’s made with a simple mix of powdered sugar, milk, vanilla, and optional melted butter. 

If you prefer a richer sugar glaze, top your strawberry loaf with either Cream Cheese Frosting or Maple Buttercream

Recipe FAQs

How many strawberries are in one cup?

This will depend entirely on how large your strawberries are. Strawberries can vary widely in size with organic strawberries typically much smaller than conventional strawberries. For most accurate measurements, wait to add the strawberries to the measuring cup until the strawberries are chopped and lightly mashed. 

Can I use frozen strawberries instead of fresh ones?

Unfortunately this strawberry bread is best made with fresh, chopped strawberries. Frozen strawberries contain a lot more liquid and would make the bread batter too moist and will prevent it from cooking through fully in the allotted time. 

How can I prevent the strawberries from sinking to the bottom of the loaf during baking?

Since the berries are chopped and lightly mashed, I don’t find that they sink to the bottom of the bread. However, if you’d like to make sure they stay dispersed throughout the bread, toss the strawberries in a tablespoon of flour in a separate bowl before adding them to the bread batter. This helps them stick to the batter and prevents them from sinking. 

Can I use other types of berries or fruit in this recipe?

I have not tested using another type of fresh fruit, but I imagine replacing the chopped strawberries with fresh blueberries or fresh raspberries would work well and be delicious. If you’re interested in quick breads made with other types of fruits, make sure to check out my Healthy Blueberry Chocolate Chip Banana Bread next! 

Is this strawberry bread gluten-free?

The original recipe is made with regular all-purpose flour and is not gluten-free. I have not yet tested a gluten-free version of this strawberry bread, but if you would like to test it yourself, I’d recommend replacing the all-purpose flour with a 1:1 gluten-free flour blend. Or, try one of my well-tested gluten-free recipes like these Gluten-Free Brownies, this Caramel Apple Tart or this Vegan + Gluten-Free Chocolate Cake with Vanilla Buttercream Frosting.

Helpful Tips 

  • Mix the batter slowly and gently! A common mistake in baking is over mixing the batter. To prevent this, use a light hand and slowly mix the batter together until just formed. The will help prevent the gluten from becoming overworked and keep the fresh strawberry bread as light and fluffy as possible.
  • Use room temperature ingredients. If you have the time, allowing the milk to come to room temperature before using. This can improve the texture and help it rise into a taller loaf! 
  • Pat the strawberries dry. After washing your strawberries, pat them dry with a clean tea towel or a couple of paper towels before chopping and adding to the batter. This will keep as much excess moisture out of the batter as possible and keep the bread from being mushy. 
  • Keep the oven door closed. Every time you open the door, the temperature of the oven drops. This not only effects the allotted bake time, but can keep the bread from rising properly in the prepared pan. 

Storage Instructions

Leftover strawberry bread will keep best when lightly covered at room temperature for 1-2 days, or in the refrigerator for up to 5 days. It can also be frozen tightly wrapped in a whole loaf for up to 3 months. 

More Summer Strawberry Recipes 

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Strawberry Bread Recipe

  • Author: Liv B
  • Total Time: 55 minutes
  • Yield: 1 loaf


This Strawberry Bread is what summer dreams are made of. Fresh, juicy strawberries baked in a sweet, moist quick bread that can be enjoyed for breakfast, dessert, or an afternoon snack. Make it in no time at all and pair with your morning cup of coffee for the perfect start to the day!


  • 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


  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.


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.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes


  1. I am so excited you posted this! Im going to make this loaf this weekend! I am kind of tired of banana bread and have some strawberries in my fridge to use. This came at the perfect time!

  2. That loaf looks soo fluffy and moist, definitely need to give it a try! Have a good day.
    xx Kirsten

  3. A really nice, simple recipe. I used oat milk and caster sugar as that was what I had on hand. It baked perfectly on fan bake for 40 minutes, and had a fluffy texture with plenty of strawberry flavour. It would probably also be lovely with a lemon drizzle on top.

  4. The hardest part of this recipe was preparing my tin 😜 It came together super fast, and was absolutely scrumptious. I did however take it out of the tin about 15 minutes after removing from oven as I lined it with parchment and sometimes I find the loaf sweats and gets a rubbery texture if I let it cool completely in the tin. By doing so, it had a lovely crispy texture. I will definitely make this every strawberry season!!

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