This easy glazed strawberry bread is moist, tender, and packed with fresh strawberry flavor in every bite. Egg-free and dairy-free (and optionally gluten-free), it makes a delightful snack or dessert that’s simple to prepare.
Why You’ll Love This Recipe
When strawberries are in season—at the market, the farm stand, or your own garden—this glazed strawberry bread is an excellent way to showcase them. The loaf is made with basic pantry ingredients, requires minimal hands-on time, and does not use yeast, eggs, or dairy. You can use fresh or properly drained thawed frozen strawberries, and the recipe adapts well to additions like nuts, spices, or dairy-free chocolate. It bakes up soft and sweet, and leftovers freeze well for later enjoyment.
The Ingredients and Substitutes
See the recipe card below for exact measurements. Key ingredients include plant-based milk and vinegar to make a vegan “buttermilk,” neutral oil, sugar, unsweetened applesauce, vanilla, flour, baking powder, salt, and diced strawberries. For gluten-free versions, substitute a 1:1 gluten-free flour blend and check baking powder for gluten-free labeling. Soy or other high-protein plant milks work well for structure.
Optional add-ins & Recipe Variations
Customize this strawberry bread with extra texture or flavor:
- Cinnamon: A pinch or two adds warmth.
- Ginger: Fresh grated, candied, or powdered for brightness.
- Almond extract: 1/4–1/2 tsp enhances the berry flavor.
- Vegan chocolate: White, semi-sweet, or dark chips or chunks.
- Shredded coconut: 2–3 tbsp for chew and aroma.
- Nuts: Walnuts, pistachios, or almonds, raw or toasted and chopped.
- Rhubarb: Swap 3/4–1 cup of strawberries for diced rhubarb for a classic pairing.
- Other fruits: Mix strawberries with blueberries, raspberries, or cherries.
- Citrus: Add 1 tbsp zest (orange, lemon, or lime) for brightness.
- Different toppings: Use coarse cinnamon sugar, a streusel, or omit glaze.
How to Make Strawberry Bread
Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5-inch (25×11 cm) loaf pan and line it with parchment paper, leaving some overhang to lift the loaf out easily. In a cup, mix the plant-based milk with apple cider vinegar and set aside for 5 minutes to thicken into a vegan “buttermilk.”
Step 2: Rinse, dry, and dice the strawberries. In a small bowl combine oil, sugar, applesauce, and vanilla, then stir in the thickened plant milk.
Step 3: In a separate bowl whisk together the dry ingredients: all-purpose flour, baking powder, and salt. Remove 3 tablespoons of this dry mix and set aside.
Step 4: Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix. A few small lumps are fine.
Step 5: Toss the reserved 3 tablespoons of flour mixture with the diced strawberries to coat them—this helps prevent sinking. Fold the strawberries into the batter gently.
Step 6: Transfer the batter to the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with just moist crumbs. Allow the loaf to cool in the pan for about 20 minutes, then lift it out using the parchment overhang and cool completely on a rack before glazing and slicing.
FAQs
Yes. You can make the batter up to 2 days ahead and keep it covered in the refrigerator. When you’re ready to bake, bring the batter to room temperature for 20–30 minutes, fold in the strawberries if they weren’t added, and bake as directed.
Absolutely. Divide the batter into a muffin tin and bake for 20–25 minutes, checking with a toothpick for doneness.
Yes, but thaw and drain them well first. Using frozen strawberries straight from the freezer can add excess moisture and may require longer baking times. If you try it, drain the thawed berries thoroughly before folding them into the batter.
Pro Recipe Tips
- Measure the flour correctly: Spoon flour into the measuring cup and level with a knife to avoid packing too much and producing a dense loaf.
- Don’t over-mix: Stir until ingredients are just combined to keep the bread light.
- Toss strawberries in flour: Coating fruit in a little flour helps prevent it from sinking as the loaf bakes.
- Cool before slicing: The loaf firms up as it cools; slicing too early can make it crumbly.
- For mini loaves: Reduce baking time to about 25–30 minutes.
Serving Recommendations
Serve a slice on its own or with:
- Dairy-free or maple butter
- Seed or nut butter like almond or cashew
- Vegan cream cheese, plain or lightly sweetened
- A spoonful of vegan yogurt or coconut whipped cream with extra fruit
- A scoop of vegan vanilla ice cream or fruit “nice cream” for an indulgent treat
- A light drizzle of maple syrup
How To Store Strawberry Bread
Room temperature: Keep the loaf in an airtight container for 2–3 days.
Refrigerator: Store covered in an airtight container, optionally lined with a paper towel, for 5–7 days.
Freezer: Freeze whole or sliced (separate slices with parchment) wrapped in plastic and placed in a resealable bag for up to 3 months.
To thaw/reheat: Thaw in the fridge overnight, at room temperature for a few hours, or quickly revive a single slice in the microwave or toaster oven.
Easy Strawberry Bread
15 mins
50 mins
1 hr 5 mins
Ingredients
- ½ cup plant-based milk (soy works best)
- 1 teaspoon apple cider vinegar
- ½ cup neutral oil
- ⅓ cup sugar
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups diced fresh strawberries
- 1 batch strawberry glaze (optional)
Instructions
- Preheat the oven to 350°F and lightly oil a 9×5-inch loaf pan. Line with parchment paper for easy removal.
- Mix the plant-based milk and apple cider vinegar in a cup and set aside for about 5 minutes to thicken.
- In a small bowl, combine oil, sugar, applesauce, and vanilla. Stir in the thickened plant milk.
- In a medium bowl, whisk together flour, baking powder, and salt. Reserve 3 tablespoons of this mixture.
- Add the wet ingredients to the dry and mix gently until just combined.
- Toss the diced strawberries with the reserved 3 tablespoons of flour, fold them into the batter, and avoid overmixing.
- Pour the batter into the loaf pan and bake 50–55 minutes, until a toothpick comes out clean or with moist crumbs.
- Cool in the pan 20 minutes, then remove to a rack and cool completely before glazing and slicing.
Notes
- Measure flour properly: Spoon and level to avoid a dense loaf.
- Don’t overmix: Keep mixing minimal for a light crumb.
- Coat strawberries in flour: Helps prevent sinking.
- Allow cooling time: The loaf firms up as it cools before slicing.
- Mini loaves: Bake 25–30 minutes.
Nutrition
Carbohydrates: 308 g
Protein: 31 g
Fat: 117 g