Strawberry Lemonade Loaf


DSCN0317Okay so obviously shower thoughts are totally a thing and I appreciate and respect them, but when I’m in the shower I’ve got things to do. Wash my hair, wash my face, etc etc etc. But when I take a bath, it seems to be my most productive and my most inspiring times of the day. And yes, I do take a bath everyday, judge me!

So I’m in the bathtub and I’m thinking about how much I love strawberry lemonade. And I’m thinking about how strawberries are currently in season and how much I’d love to be able to eat strawberry lemonade. Yes I know it’s weird, but stay with me.

I’m thinking to myself ‘okay yes, banana bread is a thing, but how can I make a loaf of something without having to use bananas?!’. Well ladies and gentlemen, I’ve done it. Enjoy!

Strawberry Lemonade Loaf

1 c nondairy milk

1 tsp apple cider vinegar

1/2 c sugar

1/4 c vegetable oil

2 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 1/4 tsp vanilla extract

2 c flour

zest and juice of 1 lemon

1 1/2 c strawberries, sliced thin

Start off by mixing the milk and apple cider vinegar, which is a fun trick I learned a few weeks ago. If you mix any nondairy milk with apple cider vinegar and leave it for 5-10 minutes it’ll curdle, causing a chemical reaction that when mixed with the rest of your ingredients essentially replicates having regular animal products such as eggs or buttermilk. Pretty cool, right?

While that’s hanging out, mix together the sugar, vegetable oil, baking soda and powder, salt, and vanilla. Once mixed it’ll kind of have the consistency of wet sand, but it’ll be fine. Add in your milk mixture and make sure there’s no clumps before you add in your flour.

Since this recipe requires such a large amount of flour I do recommend mixing it in increments. I personally did 1/2 c amounts at a time, just because I don’t have any super large bowls but also because it ensures you don’t have any random lumps of just straight flour in your loaf.

After all of the flour has been mixed in, gently fold in the lemon zest, lemon juice, and strawberries. After that all you have to do is bake! I baked mine at 375 degrees Fahrenheit for about 75 minutes, but I also made the mistake of over filling my pan, so I imagine if you split this into two pans you’d have a much easier time than I did.

Just as a safety note, make sure you cool your loafs before enjoying! I may or may not have burnt the roof of my mouth on a super hot strawberry because I was being impatient. Learn from my mistakes!




Got a recipe you’d like me to try? Let me know and I’d love to try it!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s