This easy and delicious vegan strawberry bread is loaded with fresh strawberries and topped with a dreamy lemon glaze.
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The markets are overflowing with tart-sweet strawberries and I can't wait to make my favorite strawberry recipes like vegan strawberry bread and vegan strawberry pie.
I love everything about this strawberry bread. It is cake-like, with a moist crumb that melts in the mouth. It is also very versatile. You can make a healthier version with whole wheat for breakfast, or use all purpose flour if you plan to serve it for dessert.
There's a pound of strawberries packed into this loaf. I puree half and chop up the other half. The puree infuses strawberry flavor into the bread and also helps it bind without eggs. The chopped berries melt into jammy little pockets, adding pops of vibrant flavor to every bite.
In a past version of this recipe I cooked the strawberries before mixing them into the flour. I've since dispensed of that step to make the recipe easier without losing any of the flavor. I've also added a simple lemon glaze, just like the one I use for my vegan lemon rolls, because strawberries and lemons are simply divine together. The glaze has little bits of lemon zest that look so pretty against the pink strawberries. If you prefer a pink strawberry glaze, use half a recipe of this glaze from my vegan strawberry cake recipe.
Recipe card
Vegan Strawberry Bread
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Wet ingredients
- ¾ cup sugar
- 1 pound strawberries
- ¼ cup applesauce
- ¼ cup avocado oil or any neutral oil
- 1 teaspoon pure vanilla extract
Optional lemon glaze
- Juice of 1 lemon (about 3 tablespoons, and zest)
- ½ cup powdered sugar
- ½ teaspoon strawberry extract (or vanilla extract)
Instructions
- Oil and flour the loaf pan or a small baking pan. Set aside.
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Chop half the strawberries into ¼th inch pieces. Puree the other half in a blender.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Whisk in the sugar. Then add the pureed strawberries, applesauce, oil and vanilla.
- Use a spatula to mix until there is no dry flour in the bowl.
- Stir in the chopped strawberries.
- Scrape the batter into the prepared pan. Smooth the top with the spatula if necessary.
- Bake for one hour or until a toothpick inserted in the center of the bread comes out clean. Cool on a rack for an hour, then unmold and let the bread continue to cool.
Make the glaze
- Mix the lemon juice, zest, powdered sugar and extract in a small bowl.
- Pour the glaze over the cooled strawberry bread and let it set before slicing.
Nutrition Information
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Recipe FAQs
Yes. Be sure to place the strawberries in a colander to thaw and let any excess moisture drain out before adding them to the batter.
Yes, you can skip it, especially if you plan on serving this for breakfast or if you want to avoid more sugar. The strawberry bread is still delicious without it.
Substitute the all-purpose flour with gluten-free all purpose flour that has some gum added.
You absolutely can. Use a 12-cup muffin pan lined with cupcake liners. Bake the muffins 23 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Refrigerate the strawberry bread in an airtight container or bag for up to a week. To freeze, wrap individual slices or the whole loaf in freezer-safe wrap. Store in a freezer-safe container or bag for up to three months.
Recipe first published May 29, 2015. Updated and re-published on June 26, 2025.
Kay P. says
I have also made this recipe with 1 to 1.5 lbs. of blueberries. Everyone I have made it for, family, friends, neighbors, etc., non-vegan and vegan alike, rave about this. I use a slice of this bread as a pancake with maple syrup, a dash of powdered sugar on top or whipped cream (almond milk). It's great any way it's prepared!
Vaishali Honawar says
So great to hear! Happy you've enjoyed the recipe.
Vaishali Honawar says
Yay!! So excited to hear. Thanks for sharing. ❤️
BRITT says
Can I make this in a bread machine? Thanks!!
Vaishali says
I am not sure. If you have made quick breads in a bread machine before it could be worth a try.
Natasha says
Is it 350 degrees f or c?
Vaishali says
Fahrenheit, unless noted otherwise!
Avis Squires says
For this recipe, could I substitute agave for the sugar, and just how much would I need?
Vaishali says
Yes, use the same amount as the sugar.
Anonymous says
Delicious!!! My family loves it!
Lily says
Hi Vaishali. Do you think if I could replace the strawberries with apple slices in Autumn?
Thanks a lot.
Vaishali Honawar says
Hi Lily, I think that would be fine. Or you could try my apple cake recipe:
debsvegan says
I made this cake for the first time this morning, it was lovely. Thank you for sharing.x
Joy Silas says
Hi! Can you use maple syrup? What healthier sweeter would you use instead of sugar? Thanks!!!!
Vaishali Honawar says
Maple syrup would be perfect. I would sub an equal amount as the sugar.
Dianne Smith says
What if i used simple whole wheat flour, or all purpose flour? I don't have whole wheat pastry flour. I am not a frequent baker, so I am not sure if I want to make the purchase. Can I mix both APF, and whole wheat flour?
Vaishali Honawar says
Hi Dianne, yes you can. Use half all-purpose and half whole wheat. Cheers.
Josie Talbot says
Can't wait to try this. I have a none vegan strawberry bread recipe that I had tried to make vegan but I failed. Thank!
Vaishali Honawar says
Josie, hope you try! 🙂
pallavyk says
I could do with a slice or 2 of that... so tired and in need of something to brighten up my day.. please!
Vaishali Honawar says
Pallavi, you need to come visit me!