This easy vegan strawberry bread mixes up in minutes and is made with real strawberries! Virtually fat-free but you wouldn’t know so from the taste. Perfectly moist yet with a good crumb, make this pretty flavorful quick bread today.

PREP TIME10 minutes

COOK TIME1 hour

TOTAL TIME1 hour 10 minutes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350F (180C).
  2. Add the balsamic vinegar to the milk and put aside.
  3. Weigh the frozen strawberries and zap on high in the microwave for 6 minutes in a microwave-safe bowl.
  4. 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.
  5. Mix the flour, sugar, baking soda, baking powder, and salt together in a large mixing bowl.
  6. When the microwave beeps, add the strawberries to the banana and vanilla extract and process until smooth.
  7. Pour in the vinegar and plant-based milk and pulse 2-3 times to mix.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Notes

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.

Nutrition Information

Yield

16

Serving Size

1Amount Per ServingCalories126Total Fat0gSaturated Fat0gTrans Fat0gUnsaturated Fat0gCholesterol0mgSodium279mgCarbohydrates29gFiber1gSugar15gProtein2g