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.

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

Instructions

Preheat oven to 350 F.
In a small bowl, combine non-dairy milk and vinegar. Stir to combine then set aside.
In a mixing bowl, whisk together flour, baking powder, baking soda and salt.
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.
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.
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.
Allow to cool before removing from pan and slicing.

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.