Strawberry Loaf

Have you been to your local farmer’s market lately? Summer is in full force (here in the northern hemisphere), which means the local farmers are bringing out the best and freshest fruit, veggies, and berries you’re going to find (outside of your own garden).

Our city’s farmer’s market is held midweek from 3pm-7pm, and we head over straight from work. We start with a bite to eat (there are a few vendors offering veggie friendly meals, including pizza with vegan cheese), and succumb to the vegan cakes offered by one of the bakers. Fully fueled, it’s time to browse the produce (from here, I’ve come home with the prettiest eggplants), crafts (who doesn’t want deliciously scented, all natural, handmade soaps), and take home yumminess (jams, hummus, and ginger syrup, oh-my!).

This week, I picked out some local strawberries with the intention of baking up a summery, berry bread. Soft, moist, and almost cake-like, it surpassed my expectations. I also loved that it retained some if it’s natural pink colour.



Strawberry Loaf



Strawberry Loaf

1 1/4 cups All-Purpose Flour

2/3 cup Sugar

1 tsp Baking Soda

1 cup Pureed Strawberries

1/3 cup Canola Oil

2 tsp Lemon Juice

1 tsp Vanilla Extract

1/4 tsp Salt


Preheat oven to 350°F and prepare one 8 1/2 x 4 1/2 inch loaf pan.

Stir together the flour, sugar, and baking soda. Set aside.

Blend the pureed strawberries, oil, lemon juice, vanilla, and salt until thoroughly combined. Add to dry ingredients and stir until just combined.

Spoon into prepared pan, and  smooth top. Bake for 40 – 50 minutes (until an inserted toothpick comes out clean).

Cool in pan for 10 minutes before transferring to rack.




21 thoughts on “Strawberry Loaf

    1. Starr

      I am lucky to live in a pretty vegan friendly city… Maybe your market council and vendors don’t know that there is a demand for this kind of thing.

    1. Starr

      I really enjoy supporting our local farmers. Maybe all my recipes through the rest of the summer should be market themed… I wonder how limiting that would be… hmm, I may have to consider this.

  1. Pingback: Vegan Strawberry Bread | Jamessina

  2. Cassia

    I’m going to try this just like it is and then with peaches. Do you think it would work with pureed peaches or would it be to thin?

    1. Starr

      I don’t think that peach puree would be any thinner than strawberry. Texturally speaking, it should work just the same… Some people have commented that there wasn’t a lot of strawberry flavour to their loaf, so peaches might leave it a little bland… And just to clarify (because some people have asked), you want 1 cup of puree, not 1 cup of strawberries/fruit which you will then puree. And keep the puree pure, I never add water… If you try it with peaches, let me know how it turned out.

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