This strawberry loaf is what summer dreams are made of. Fresh strawberries in a sweet, moist cake/loaf hybrid that you can enjoy for breakfast or dessert!
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:1 loaf 1x
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
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.
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.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.