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–+ servings
angled image of strawberry chocolate chip bread with a few slices falling forward to show interior
Melanie Lorick

Strawberry Chocolate Chip Bread Recipe

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Chocolate-covered strawberries in bread form, this strawberry chocolate chip bread is a delicious comfort food perfect for strawberry season.
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 10 people
Course: Dessert
Cuisine: American
Calories: 273
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour 266g, unbleached, use spoon method
  • 2 teaspoon baking powder 8g
  • 1 teaspoon baking soda 5g
  • ½ teaspoon kosher salt 3g
Wet Ingredients
  • 1 cup soy milk 253g, use unsweetened plant-based milk
  • ⅔ cup granulated sugar 141g, organic cane sugar preferred
  • ¼ cup coconut oil 54g, melted
  • 2 tablespoon lemon juice 31 g, approximately 1 lemon
  • 2 tablespoon flax meal 15g
  • 6 tablespoon water 83g, for making flax meal egg
  • 1 teaspoon pure vanilla extract 3g
Mix-ins
  • 1 cup strawberries 176g, roughly chopped with one sliced for topping (optional)
  • ⅔ cup vegan chocolate chips 112g, optional to sprinkle more on top of loaf before baking

Equipment

Method
 

Preparation
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Stir together flax meal and water in small bowl to create your flax meal egg. Place in the refrigerator while preparing the rest of the recipe.
    2 tablespoon flax meal, 6 tablespoon water
  3. Add lemon juice to your plant-based milk and stir to combine. You should see the milk lightly curdle.
    2 tablespoon lemon juice, 1 cup soy milk
  4. In a small saucepan, heat a small amount of water (about an inch high) and place a glass bowl with coconut oil on top, ensuring the oil melts. Remove from heat and set aside to cool.
    ¼ cup coconut oil
Batter
  1. Whisk together the dry ingredients (flour, baking powder, baking soda, and salt).
    2 cups all-purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
  2. In your larger bowl, combine wet ingredients (sugar, flax egg, coconut oil, vanilla extract, and plant-based buttermilk).
    1 cup soy milk, ⅔ cup granulated sugar, ¼ cup coconut oil, 2 tablespoon flax meal, 1 teaspoon pure vanilla extract, 6 tablespoon water
  3. Gently and slowly stir the dry ingredients into the bowl with wet ingredients until evenly combined. A few small lumps may remain.
  4. Fold in chopped strawberries followed by chocolate chips.
    1 cup strawberries, ⅔ cup vegan chocolate chips
  5. Pour batter into a parchment lined baking sheet. Top with sliced strawberry and a few additional chocolate chips, if desired.
  6. Bake at 350 degrees for 50-60 minutes, or until a skewer inserted in the center comes out clean (if inserted through a chocolate chip, melted chocolate will appear on the skewer).
  7. Allow to cool in the loaf pan before transferring to a wire cooling rack.

Nutrition

Serving: 1sliceCalories: 273kcalCarbohydrates: 42gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 324mgPotassium: 98mgFiber: 2gSugar: 20gVitamin A: 95IUVitamin C: 11mgCalcium: 106mgIron: 2mg

Notes

Optional: Depending upon your parchment paper and bakeware material, you may want to add a VERY light coating of coconut oil to the parchment paper. 
There is no need to coat the strawberry bits in flour to prevent them from falling to the bottom in this recipe. For other recipes in which you experience fruit congregating on the bottom, please see the FAQ section of this post for prevention ideas.

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