This easy vegan strawberry bread truly is the easiest strawberry bread recipe. It comes together in minutes and bakes up in an hour to give you a moist delicious bread full of strawberry flavor. It’s also virtually fat-free!
Perfect for brunch, with a good cup of tea, or as a gift on Valentine’s day, or any occasion really! If you want to you can jazz it up with a light glaze and some chopped nuts but it is perfectly sweet as it is.
To make this fun pale pink bread with a tasty toasted outside, you’ll need just ten ingredients, the majority of which you probably already have at home in your kitchen:
- Frozen Strawberries
- Vanilla extract
- Plant-based milk
- Balsamic vinegar
- White sugar
- Baking soda
- Baking powder
There is no artificial colouring used in this strawberry bread but you can always add a few drops of red gel colouring if you’d like a stronger more noticeably pink colour.
This bread isn’t quite as springy as a good banana bread can be as to make it so you’d have to reduce the quantity of strawberries and it would really reduce the flavour.
After 16 (Yes, 16!) test loaves I can tell you this is the best vegan strawberry bread recipe with a good balance between moist yet with a fairly separate crumb.
Why make this bread with frozen strawberries?
I live in Spain and strawberries are available pretty much year-round. However, as we all know, hothouse strawberries really can’t compare to the flavour of sun-ripened strawberries.
I find that frozen strawberries, which are picked when perfectly ripe and then quickly frozen, have a much stronger flavour than fresh strawberries.
You can substitute the frozen strawberries called for in this recipe with fresh ones but I don’t recommend it as you won’t get as much of a strawberry flavour in the finished bread.
How to make Strawberry Bread
First, preheat the oven to 180C/360F, take whichever plant-based milk you’re using and add the balsamic vinegar to it and set it to one side.
Personally, I prefer soy milk for quick bread recipes as I feel it gives a slightly softer crumb, but you can use any you prefer.
Preferably the milk should be unsweetened, but if you only have sweetened on hand you can use that, just reduce the amount of sugar by one tablespoon.
Next, take the frozen strawberries and zap them in the microwave on high for six minutes in a microwave-safe bowl.
While the strawberries are in the microwave, add the banana and vanilla extract to the food processor (you can also use a blender) and mix together the dry ingredients.
Place the flour, sugar, baking soda, baking powder and salt together in a bowl and mix well.
When the strawberries are done, tip them in with the banana and vanilla extract and process/blend until smooth. Tip in the milk and balsamic vinegar and pulse two or three times until mixed in.
Make a well in the dry ingredients and tip in the wet. Mix while scraping the sides and bottom of the bowl to make sure all the flour is incorporated until everything just comes together and then stop.
Resist the urge to overmix as this can make quickbreads tough and lead to holes forming in them.
Lightly coat the sides of a standard loaf pan ( 8.5 x 4.5 x 2.5 inches ) with a flavourless oil such as sunflower oil or canola oil. You can use margarine instead if you wish.
Tip in the mix and pop in the oven. Bake for 40 minutes and then remove from the oven. Cover loosely with aluminium foil, being careful not to squish the newly-risen top part of your strawberry bread, and return to the oven for another 20 minutes.
Remove and leave to cool in the pan. You can serve your beautiful strawberry bread as soon as it is cool (it will crumble if you try and cut it while it’s warm).
If you are storing for later wrap tightly in aluminium foil and store in the fridge. It will keep for up to a week in the fridge and after a few hours will develop a delicious slightly sticky layer on the crust.
The strawberry flavour is also intensified after a few hours wrapped in the fridge, so between that and the slightly sticky crust, it’s almost worth waiting a while to eat this!
How to serve vegan strawberry bread:
This bread is perfect on its own but as I mentioned above there are a few ways to jazz it up:
- Cover with a light simple sugar glaze and some chopped nuts.
- Melt chocolate and drizzle over the top, top with fresh sliced strawberries.
- Slice and toast and slather some vegan butter while still warm so it melts.
- Slice and serve with some vegan cream cheese or whipped cream, on its own or topped with chopped strawberries.
Did you make this recipe? Let me know how much you loved it with a star rating in the recipe box, review, or comment below.
Or take a picture and tag me on Instagram (@the_fiery_vegetarian), I love seeing you guys creations!
- 1/4 cup non-dairy milk
- 2 tsp balsamic vinegar
- 1.5 tsp vanilla extract
- 15oz frozen strawberries (425g)
- 1 large banana
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 tsp salt
- 3 tsp baking powder
- 1/2 tsp baking soda
- Preheat the oven to 350F (180C).
- Add the balsamic vinegar to the milk and put aside.
- Weigh the frozen strawberries and zap on high in the microwave for 6 minutes in a microwave-safe bowl.
- Add the vanilla extract and peeled banana, broken into 3-4 chunks, to the bowl of your food processor or blender, whichever you're using.
- Mix the flour, sugar, baking soda, baking powder, and salt together in a large mixing bowl.
- When the microwave beeps, add the strawberries to the banana and vanilla extract and process until smooth.
- Pour in the vinegar and plant-based milk and pulse 2-3 times to mix.
- Make a well in the dry ingredients and add the wet ingredients. Stir, scraping the sides and the bottom to pick up any pockets of flour, until just incorporated.
- Pour into a lightly greased standard loaf tin (you can use a little canola oil, sunflower oil, or vegan oil for greasing) and place it in the oven on the shelf below the middle shelf.
- Leave in the oven for forty minutes, then remove and loosely cover with tin foil to prevent the crust burning, and return for a further 20 minutes.
- Take out of the oven and leave to cool fully in the pan before removing. You can gently loosen the sides with a knife and then turn the pan upside down and it should fall right out.
1) Use any plant-based milk, although soy milk is my favorite for baking as it gives a softer crumb.
2) Your plant-based milk should be sugar-free ideally, but as it's a small amount you can use regular sweetened in a pinch, just reduce the sugar by a tablespoon.
3) Be exact with measuring your strawberries. You can have a little less (up to 30grams/1 oz) but not more.
Amount Per Serving Calories 126Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 279mgCarbohydrates 29gFiber 1gSugar 15gProtein 2g