Prepare the baking pan you can put a parchment paper or spray with nonstick oil and set it aside.
Mix all dry ingredients.
Mix all wet ingredients (including sugar).
Pour the wet mixture into the dry mixture slowly and with your spatula or whisk ensure that they are perfectly combined.
Add in chopped strawberries and fold well. Do not over mix.
Transfer batter to the baking pan.
Bake for about 55 -60 minutes or until a toothpick is inserted and comes out clean.
Remove from the oven after baking and let it cool.
Prepare the glaze. Sift powdered sugar, add vanilla and milk in a bowl.
Pour only once the strawberry sweet quick bread is cool enough.
Serve and enjoy.
Transfer leftovers and put them in an airtight container. Place in the fridge to last fo up to 5 days.
You can use any dairy-free milk of your choice. I have tried almond and soy milk both unsweetened.
If you can’t find fresh strawberries, opt for frozen strawberries.
I haven’t tried gluten-free flour, but you can try using a gluten-free flour that worked for you to use in this recipe.
For nutrition, the glaze is not included in the calorie count.
This vegan strawberry sweet quick bread recipe can yield up to 8 servings with 243 calories per serving. Total Fat 7.5g | Saturated Fat 0.6g | Cholesterol 0mg | Sodium 92mg | Total Carbohydrate 39.7g | Dietary Fiber 1.3g | Total Sugars 14.5g | Protein 3.7g | Vitamin D 0mcg | Calcium 46mg | Iron 2mg | Potassium 145mgNutrition calculation is based on using an online calculator (verywellfit) and for reference use only.
Did you make this easy vegan strawberry sweet quick bread? Snap a photo and tag #therunningbaker24 and @therunningbaker24_ on Instagram