Easy Strawberry Bread
User Reviews
5.0
3 reviews
Excellent
Easy Strawberry Bread
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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!
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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.
Equipments used:
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 Information
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Calories
2.4kcal
(0%)
Carbohydrates
308g
(103%)
Protein
31g
(62%)
Fat
117g
(180%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
34g
Monounsaturated Fat
72g
Trans Fat
0.4g
Sodium
2.184mg
(0%)
Potassium
689mg
(20%)
Fiber
13g
(52%)
Sugar
84g
(168%)
Vitamin A
44IU
(1%)
Vitamin C
128mg
(142%)
Calcium
701mg
(70%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Calories | 2.4kcal | 0% |
| Carbohydrates | 308g | 103% |
| Protein | 31g | 62% |
| Fat | 117g | 180% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 34g | 200% |
| Monounsaturated Fat | 72g | 360% |
| Trans Fat | 0.4g | 20% |
| Sodium | 2.184mg | 0% |
| Potassium | 689mg | 15% |
| Fiber | 13g | 52% |
| Sugar | 84g | 168% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 128mg | 142% |
| Calcium | 701mg | 70% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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