Strawberry Bread

INGREDIENTS

STRAWBERRY BREAD

• 2 cups flour

• 1/2 tsp baking soda

• 2 tsp baking powder

• 3/4 tsp salt

• 1 tsp cinnamon

• 1/2 tsp cardamom

• 1/2 cup sugar

• 1 cup non-dairy milk

• 1/4 cup olive oil

• 2 tsp vanilla extract

• 1 Flax Egg: 1 Tbs ground flax seed + 3 Tbs warm water, combined

• 1 2/3 cup fresh strawberries, sliced (save some for topping)
  

DIRECTIONS

1. Preheat the oven to 350ºF and prepare a loaf pan by lightly greasing with oil.

2. Sift or whisk together the flour, baking soda, baking powder, salt, cinnamon, cardamom, and sugar in a large bowl. Make a well in the center.

3. In the well, pour the non-dairy milk, olive oil, flax egg, and vanilla. Whisk the wet ingredients inside the center before whisking fully into the flour mix. Careful not to over mix.

4. Combine until the batter is smooth, then use a rubber spatula to fold in most of the strawberries until evenly distributed, leaving about 1/3 cup remaining to add to the top of the loaf.

5. Pour the batter into the loaf pan. Add the remaining strawberries on top of the batter in a line or pattern.

6. Place in the oven and bake for 60-70 minutes, or until poked with a toothpick and comes out clean.

7. Allow it to rest before slicing and enjoying. Store in the refrigerator for up to 4 days.

We've all had banana bread, but strawberry bread? Whoa. Now, you could make this using a ripe banana and reducing the amount of strawberries included. Especially in vegan baking, a very ripe banana can be a good binder. But I like this bread as it is, no fuss. Feel free to get spicy though and mix things up. You could replace the spices and vanilla for some lemon zest and lemon juice.