Strawberry Chocolate Brioche Loaf

A vegan strawberry chocolate brioche loaf that’s sweet, moist, and fluffy. Swirled with dark chocolate and a homemade strawberry filling, this sturdy bread is perfect for brunch or turned into French toast the next morning. Made from 8 simple ingredients.

Sliced strawberry chocolate brioche loaf on a wooden board and pink striped napkin with strawberries in the background.

Why you’ll love it

What’s not to love about a fresh loaf of brioche? It’s fluffy, perfectly moist, and golden on top. Oh, and it also helps that this particular loaf has ribbons of chocolate and strawberry filling in every bite. But don’t take my word for it, this loaf has loads more to offer. It’s–

  • Simple
  • Rich
  • Fluffy
  • Sweet
  • Tender
Sliced strawberry chocolate brioche loaf on a wooden board and pink striped napkin with strawberries in the background.

Ingredients

Strawberries- Feel free to use any kind of frozen berry that you have on-hand: blueberries, raspberries, blackberries. A of any would also be delicious. Cherries would also make a fantastic substitute.

Applesauce- If you’re in a pinch and don’t have any applesauce you could always use a very ripe mashed banana. Just know that your brioche will have a bit of a banana bread type flavor.

Coconut sugar- Feel free to use regular white sugar if you don’t have coconut sugar, or if you have a coconut allergy.

Brioche Dough

To make this strawberry chocolate brioche loaf, begin by combining the warm water, 1 tsp coconut sugar, 2¼ tsp active dry yeast in a glass measuring cup. Stir the contents and let it sit for 10 minutes until it’s foamy and smells like bread. If the mixture does not foam, your yeast is either old and in-active or the water was too hot and killed the yeast. Either way, it’s important to do this step again with fresh yeast to ensure that your dough rises properly. 

While the yeast is activating, in a separate bowl, combine ¼ cup of coconut sugar, applesauce, and olive oil. Stir the ingredients until they are combined.

In a thrid bowl, combine the all-purpose flour, bread flour, and salt. Stir to combine.

Once the yeast mixture is done foaming, add it to the applesauce mixture and stir to combine. Add the flour, about 1 cup at a time, to the yeast/applesauce mixture and stir using a wooden spoon.

Once all the flour has been added, generously flour your workspace and hands and pour out the dough. Knead the dough for 5-10 minutes until it is smooth and no longer sticky. Continue to add flour to your hands and workspace to prevent sticking while you knead the dough.

Lightly grease the inside of a large bowl with a bit of olive oil and toss the dough around to coat. Cover the bowl with a kitchen towel and place it in a warm place to rise for 1 hour. I like to turn my oven on it’s lowest setting (which just so happens to be 170*F) and set the bowl next to the stove. After 30 minutes I turn off the oven and let the residual heat help the dough to rise.

Hands slicing a strawberry chocolate brioche loaf on a wooden board and pink striped napkin with strawberries in the background.

Strawberry Filling

While the dough is rising, prepare the strawberry filling. In a small pot add the frozen strawberries, water, coconut sugar, and cinnamon. Bring the contents to a boil and simmer for 10-15 minutes until thickened, stirring occasionally to prevent burning. The mixture will continue to thicken as it cools.

Transfer the strawberry filling to a blender and puree. Alternatively, mash it with a fork or potato masher until it’s smooth. Set it aside and continue working with the dough.

Baking

After the dough has doubled in size, gently punch it down and place it on a floured workspace. 

Cut the dough into 8 equal pieces. Roll those pieces into balls. Using a floured rolling pin, roll out each ball of dough into a square/rectangle. Spread the strawberry filling evenly in the middle of the dough and sprinkle with vegan chocolate chunks/chips. Fold each square/rectangle in half.

Preheat the oven to 350°F. Lightly spray a loaf pan with cooking spray. Stand the loaf pan on it’s end and stack the squares/rectangles on top of each other in the prepared pan. Place on a rimmed baking sheet and set aside for 20 minutes to rest. 

If you’d like, drizzle any remaining strawberry filling over the top of the brioche and sprinkle with more vegan chocolate. You could also save the strawberry filling for use after the loaf has been baked.

Place the loaf pan (still on the rimmed baking sheet) into the oven and bake for 1 hour. The loaf is done when the top is golden and the loaf sounds hollow when tapped on.

Remove the loaf from the oven and it allow to cool for at least 30 minutes before slicing. Serve it warm topped with any reserved strawberry filling.

This strawberry chocolate brioche loaf also makes fantastic French toast the following day. Let me know how you will be serving up this loaf in the comments. Enjoy friends!

Sliced strawberry chocolate brioche loaf on a wooden board and pink striped napkin.

Ingredient Health Benefits

Apples- vitamin C, soluble and insoluble fiber

Cinnamon- manganese, iron, calcium, and fiber

Strawberries- vitamin C, folate, potassium, fiber, phenolics, antioxidants

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Strawberry Chocolate Brioche Loaf

Erin
A vegan strawberry chocolate brioche loaf that's sweet, moist, and fluffy. Swirled with dark chocolate and a homemade strawberry filling, this sturdy bread is perfect for brunch or turned into French toast the next morning. Made from 8 simple ingredients.
Prep Time 30 mins
Cook Time 1 hr
Cooling Time 30 mins
Total Time 2 hrs
Course Bread, Breakfast, Brunch, Dessert
Cuisine Bread, Vegan
Servings 10 slices

Ingredients
  

Strawberry Filling

  • 12 oz frozen strawberries
  • 1 cup water
  • 1 tbsp coconut sugar
  • ½ tsp cinnamon

Brioche Dough

  • 1 cup warm water 110°F
  • ¼ cup +1 tsp coconut sugar, divided
  • tsp active yeast
  • ½ cup applesauce
  • ¼ cup olive oil
  • 1 tsp salt
  • 2 cups all-purpose flour
  • cups bread flour + more for kneading/dusting
  • ⅓-½ cup vegan chocolate chunks/chips

Instructions
 

  • In a glass measuring cup (or small bowl), combine the warm water, 1 tsp coconut sugar, 2¼ tsp active dry yeast. Stir and let sit for 10 minutes until foamy.
  • In a seperate bowl, combine ¼ cup coconut sugar, applesauce, and olive oil. Stir until combined.
  • In a thrid bowl, combine the all-purpose flour, bread flour, and salt. Stir to combine.
  • Once the yeast mixture is done foaming, add it to the applesauce mixture and stir to combine. Add the flour 1 cup at a time to the yeast/applesauce and stir using a wooden spoon.
  • Once all the flour has been added, generously flour your workspace and hands and pour out the dough. Knead the dough for 5-10 minutes until smooth and no longer sticky.
  • Lightly grease the inside of a large bowl with a bit of olive oil and toss the dough around to coat. Cover with a kitchen towel and place in a warm place to rise for 1 hour.
  • While the dough is rising, prepare the strawberry filling. In a small pot add the frozen strawberries, water, coconut sugar, and cinnamon. Bring to a boil and simmer for 10-15 minutes until thickened. It will continue to thicken as it cools. Transfer to a blender and puree. Alternatively, mash with a fork or potato masher until smooth. Set aside.
  • After the dough has doubled in size, gently punch down the dough and place on a floured workspace.
  • Cut the dough into 8 equal pieces and roll into balls. Using a floured rolling pin, roll out each ball of dough into a square/rectangle. Spread with strawberry filling and sprinkle with vegan chocolate chunks/chips. Fold each square/rectangle in half.
  • Preheat the oven to 350°F. Lightly spray a loaf pan with cooking spray. Stand the loaf pan on it's end and stack the squares/rectangles on top of each other in the prepared pan. Place on a rimmed baking sheet and set aside for 20 minutes to rest.
  • Drizzle any remaining strawberry filling over the top of the brioche and sprinkle with more vegan chocolate if desired. Place the loaf pan on the rimmed baking sheet into the oven and bake for 1 hour.
  • Remove from the oven and allow to cool for 30 minutes before slicing. Serve warm.
Keyword 8-ingredient, applesauce, baking, brunch, delicious, egg-free, egg-less, simple, yeast bread
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