Name: Strawberry Lemonade Bread
Ingredients: 2 cups (240g) all-purpose flour; 1 tsp baking soda; ½ tsp salt; 8 ounces (227g) fresh strawberries, hulled & chopped; ½ cup (99g) granulated sugar; 1 Tbsp Bob’s Red Mill Vegan Egg Replacer; 2 Tbsp (28g) water; zest of 1 lemon; ¾ cup (170g) whole milk, room temp; ½ cup (113g) unsalted butter, melted & cooled slightly; 2 Tbsp (28g) freshly squeezed lemon juice (about ½ a lemon); ½ tsp almond extract; ¼ cup (50g) granulated sugar; 2 Tbsp (28g) freshly squeezed lemon juice (about ½ a lemon); 2 Tbsp (28g) water, warm

Instructions

Heat oven to 350°F. Grease and line a 9" x 5" loaf pan with parchment paper; set aside.
In a large bowl, whisk together flour, baking soda, and salt. Carefully fold in chopped strawberries, reserving some for the top of the loaf, if you like.
Mix vegan egg replacer and water in a small bowl. Let sit for a couple of minutes to thicken up.
In a medium bowl, combine sugar and lemon zest. Using your fingers, rub together until sugar turns yellowy-orange and you smell that citrusy goodness.
Add vegan egg replacer, milk, melted butter, lemon juice, and almond extract, whisking until combined.
Pour wet mixture into flour mixture. Using a silicone spatula, gently fold together, making sure to find and incorporate any hidden clumps of flour.
Spread batter into prepared pan, smoothing top with a spatula or the back of a spoon. If you reserved any chopped strawberries, sprinkle them on top, pressing gently to adhere.
Bake for 50–55 minutes. Bread is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
Transfer pan to wire rack. Poke warm loaf quite a few times with a toothpick or skewer.
In a small bowl, whisk together all glaze ingredients. While loaf is still hot, brush glaze evenly over bread.
Allow bread to cool completely before removing from pan.

Strawberry Lemonade Bread