Dairy-Free Strawberry Bread
 
 
This moist, flavorful, quick bread is infused with a double dose of strawberries. It's perfectly sweet and tender. But be sure to pick ripe, sweet berries for the best flavor!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 9x5-inch loaf (12 thick slices)
Ingredients
  • 24 ounces strawberries, hulled
  • 1¾ cups all-purpose flour
  • 1½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon (optional)
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 eggs
  • ⅓ cup oil
  • ⅓ cup dairy-free milk alternative or water
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. Puree about half of the strawberries to get 1 cup strawberry puree. Pour the puree into a saucepan, bring to a boil, and cook stirring constantly for 1 minute. Remove the puree from the heat, pour it into a mixing bowl, and let it cool.
  3. Dice the remaining strawberries, which makes about 2 cups diced strawberries.
  4. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon (if using), and salt until well combined. Whisk from the center outward to make a well in the flour mixture.
  5. Add the sugar, eggs, oil, milk alternative or water, and vanilla to the mixing bowl with your strawberry puree. Whisk until emulsified.
  6. Gradually pour the wet strawberry mixture in the middle of the flour mixture, while whisking in the flour mixture. Whisk just until the flour is incorporated. Do not overmix; small lumps are okay.
  7. Fold the diced strawberries into the batter.
  8. Pour the batter into your prepared loaf pan and even it out.
  9. Bake the strawberry bread for about 1 hour, or until it springs back to the touch and a toothpick inserted in the center of the loaf comes out clean.
  10. Pour the batter into the prepared pan and bake for about 1 hour, or until a tester comes out clean. Let the bread rest for 5 minutes, then remove it from the pan to a wire rack.
  11. Let the loaf cool completely before slicing. It will be softer and more fragile while warm.
Notes
Wheat Flour Option: You can substitute ¾ cup of the flour with whole wheat pastry flour or white whole wheat flour.

Mini Loaf Option: Divide batter between 3 to 4 mini loaf pans. Bake for 35 to 45 minutes, or until a toothpick inserted in the center of a loaf comes out clean.

Nut Option: Add ½ cup chopped walnuts, chopped pecans, or sliced almonds.

Icing Option: Sift ½ cup powdered sugar into a bowl. Whisk in 1 tablespoon dairy-free milk alternative or water and ¼ teaspoon vanilla extract. Whisk in more liquid if needed. Drizzle the icing over your bread once cool.
Nutrition Information
Serving size: 1 slice Calories: 213 Fat: 7.1g Saturated fat: 1g Carbohydrates: 35.3g Sugar: 19.6g Sodium: 2113mg Fiber: 1.6g Protein: 3.2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-strawberry-bread