I use to buy a quick bread from my pal who has an organic farm bakery but she closed her market stand. My mornings weren’t the same. My mom loves a good quick bread and we’ve been playing with recipes to fill that place on my breakfast plate. This vegan Strawberry Quick Bread seems to fill the void, in a big way.
I start my mornings with a toasted slice of this quick bread, slathered local jam or jelly (I’m working on a jar of dandelion jelly at the moment) and fresh fruit. It’s all I need to get things off on the right foot.
Hope you enjoy this quick bread recipe as much as I do. The bread is not a sweet, zucchini-style bread but best toasted. The next variation I’ll be working on is a peanut butter.
- 3 cups spelt or whole wheat white flour (GF version I used Nuts.com)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup strawberries, hulled and quartered
- ¼ cup organic, raw agave
- ¼ cup organic applesauce
- ½ cup non-dairy milk, unsweetened almond milk
- ⅓ cup orange juice
- ¼ cup raw, organic coconut oil, melted
- Generously grease a standard loaf pan with coconut oil.
- Whisk flour, baking powder, salt and baking soda in a large mixing bowl.
- Combine the agave, applesauce, milk and orange juice. Slowly incorporate the coconut oil, whisking. This will prevent the oil from clumping if the other liquids are cold.
- Pour the wet ingredients into the flour mixture and stir until just combined, adding the berries half way through.
- Spoon into the loaf pan and allow to rest as the oven heats to 350 degrees.
- Bake for 35-45 minutes, until golden.
- Allow the bread to cool for 10 minutes in the pan.
TIP: To prevent the oil from clumping when combined with the liquid ingredients be sure ingredients are at room temperature.