I’d been waiting for peak strawberry season to test this dairy-free strawberry bread. It finally arrived and this recipe was worth the wait! It makes a moist, tender, perfectly sweet bread that’s infused with strawberry puree and spiked with diced strawberries. The puree gives this bread a golden whole wheat color. But the texture is light and the flavor has amazing depth. There’s an almost floral strawberry essence in the background with sweet bursts of fruit in the forefront.
Dairy-Free Strawberry Bread Infused with Berries
About fifteen years ago, King Arthur Baking Company shared their strawberry nut bread recipe with us. That post was desperately in need of an update, and I felt the recipe could use a few tests and tweaks, too. I’ve incorporated our changes, more options and information, and have even more tips in the FAQs below.
Do I Have to Boil the Strawberry Puree?
I did test it without boiling, and it still works. However, the loaf is a little more moist and delicate. The quick boil helps to intensify the flavor, removes a little excess moisture, and creates more cohesive sugar bonds for your bread.
Will Other Berries Work?
Yes, but the results might vary a little. If using berries with a lot of notable seeds, like blackberries, I would strain the puree before adding it to your recipe.
Can I Use Frozen Strawberries?
Fresh, sweet, ripe strawberries will produce the best flavor. If you opt to use frozen strawberries, taste test some to make sure they have good flavor first. Try to remove any frost before pureeing or adding the berries to your batter.
Can I Use Less Sugar?
If your strawberries are ripe and sweet, you could get away with a little less sugar. Reducing it to 3/4 cup should work okay, but I wouldn’t go lower than this. If you’re bread is lacking in flavor, it means you didn’t use enough! This is a sweet quick bread that should have somewhat intense flavor.
What Oil Do You Recommend?
I used extra light olive oil when baking this dairy-free strawberry bread (not extra virgin). It’s my go-to cooking and baking oil right now. But your favorite neutral-tasting oil for baking will work fine. If you opt to use coconut oil, make sure all of your ingredients are brought to room temperature before using. Any cool ingredients will cause coconut oil to “bead up” with little solid pieces.
Can I Substitute Buttery Spread or Sticks?
Yes, you can! For fluffier strawberry bread, cream the dairy-free butter alternative with the sugar before mixing in the other wet ingredients. Add the flour mixture to the wet mixture and stir until just combined.
I’m at High Altitude, How Should I Adjust the Recipe?
If you’re baking this bread over 2500 feet, I would reduce the baking soda to 3/4 teaspoon. If you’re baking over 5000 feet, I would reduce it to 1/2 teaspoon. I haven’t tested this recipe at high altitude, but am giving suggestions based on my high altitude baking experience. If you notice an acrid or bitter taste in the bread, the baking soda is a little too high for your altitude.
Special Diet Notes: Strawberry Bread
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan strawberry bread, see our Egg Subsitute Guide. This is a moist bread, so I wouldn’t personally use a substitute like applesauce. Instead, I would lean toward powdered egg replacer or aquafaba.
For gluten-free dairy-free strawberry bread, I suggest using eggs and substituting your favorite gluten-free flour blend in place of the all-purpose flour. But keep in mind, we have not tested this recipe gluten-free. A friend swears by King Arthur Measure for Measure Gluten-Free Flour as an even swap in quick breads. Do not substitute coconut flour, any nut flour, or a single gluten-free flour. A flour blend made specifically for substituting all-purpose flour 1:1 is needed.
- 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
- Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper.
- 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.
- Dice the remaining strawberries, which makes about 2 cups diced strawberries.
- 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.
- Add the sugar, eggs, oil, milk alternative or water, and vanilla to the mixing bowl with your strawberry puree. Whisk until emulsified.
- 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.
- Fold the diced strawberries into the batter.
- Pour the batter into your prepared loaf pan and even it out.
- 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.
- 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.
- Let the loaf cool completely before slicing. It will be softer and more fragile while warm.
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.