Strawberry Lemon Red Currant Loaf
Servings: 8 to 10
Calories: 263kcal
Ingredients
Strawberry Lemon Red Currant Loaf
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsweetened almond milk + 2 teaspoons lemon juice (use soy milk for nut-free)
- 4 tablespoons vegan butter, melted
- 1/4 cup coconut yogurt or other non-dairy yogurt
- 1/4 cup vegan sour cream
- 2/3 cup organic sugar
- 1 medium lemon, zested
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 cup strawberries, hulled and cut into small slices
- 1/2 cup red currants, removed from stalks
- Sugar Glaze (optional, recipe below)
Sugar Glaze
- 1 1/2 cups organic powdered sugar
- 2-3 tablespoons almond milk
- Juice of 1/2 lemon
Instructions
Strawberry Lemon Red Currant Loaf
- Preheat your oven to 350°F/180°C. Line a 8×4 loaf pan with parchment paper to prevent sticking.
- Mix together the almond milk and lemon juice and stir. Set aside for 5 minutes to curdle.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt together.
- In a large bowl, add the melted vegan butter, yogurt, sour cream, sugar, lemon zest, almond milk mixture, vanilla and lemon juice in a bowl and whisk until the sugar is well combined.
- Add the flour mixture to the wet ingredients and stir with a wooden spoon until just combined.
- Spoon a third of the batter into the prepared loaf pan and scatter over a third of the strawberries and red currants. Repeat with another layer of batter and berries two more times, ending with a layer of berries.
- Bake for 55 to 60 minutes or until a toothpick from the center comes out clean.
- Cool for 10 minutes before lifting loaf from the pan. Cool on a wire rack and then drizzle with the Sugar Glaze, if desired.
Sugar Glaze
- Pour the powdered sugar into a bowl. Gradually add the almond milk and lemon juice and whisk together until you achieve your desired consistency. Add more liquid for a thinner glaze.