Yield: one 9" x 5" loaf (8–10 servings)
Ingredients
Strawberry Lemonade Bread:
- 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
Lemon Glaze:
- ¼ cup (50g) granulated sugar
- 2 Tbsp (28g) freshly squeezed lemon juice (about ½ a lemon)
- 2 Tbsp (28g) water, warm
Directions
- 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.
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