vegan strawberry quick bread

quick bread strawberry 1 phoebes pure food

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.

Strawberry Quick Bread, vegan
 
Prep time
Cook time
Total time
 
This is not a sweet, zucchini-style bread. You can play with fruit in this recipe. I used strawberries because they are in season but try with blueberries, raspberries or peaches. Really tasty when from the oven but even better toasted, on day two.
:
: bread, side, vegan
Serves: 8
Ingredients
  • 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
Instructions
  1. Generously grease a standard loaf pan with coconut oil.
  2. Whisk flour, baking powder, salt and baking soda in a large mixing bowl.
  3. 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.
  4. Pour the wet ingredients into the flour mixture and stir until just combined, adding the berries half way through.
  5. Spoon into the loaf pan and allow to rest as the oven heats to 350 degrees.
  6. Bake for 35-45 minutes, until golden.
  7. Allow the bread to cool for 10 minutes in the pan.

  8. TIP: To prevent the oil from clumping when combined with the liquid ingredients be sure ingredients are at room temperature.