Cooking and Serving: 65 minutes | 10 slices strawberry bread
Ingredients
See recipe for ingredients
Description
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 65 minutes | Servings: 10 slices strawberry bread
Instructions
HOW TO MAKE GLUTEN FREE STRAWBERRY BREAD
Strawberries tend to release a lot of liquid in baking, which is why we often.
bake with it in a strawberry syrup.
gluten free strawberry cupcakes.
First, to avoid a soggy bread without much flavor, we begin half of the strawberries are with the yogurt, butter, and eggs, which together.
are used as the liquid in this recipe.
Second, the remaining strawberries are tossed in some of the granulated sugar.
and allowed to rest as we prepare the rest of the quick bread batter. That.
sweetens the strawberries a bit and enhances their flavor.
Third, whisk together the classic dry ingredients (gluten free flour, xanthan.
gum, baking powder, baking soda, salt, ground cinnamon, and the remaining.
granulated sugar), and add the coconut flakes.
Fourth, add the wet ingredients to the dry, mix until just combined, and fold in.
the strawberries tossed with sugar.
Finally, place the mixture in a prepared loaf pan and bake at 350°F first, then.
reduce the oven temperature to 325°F to finish baking. This allows the loaf to.
bake all the way through more gently without burning.
A loaf of strawberry bread on a white plate.
SERVING SUGGESTIONS AND PAIRINGS
This versatile strawberry loaf pairs well with various spreads, such as cream.
cheese, almond butter, or honey.
delicious breakfast treat, alongside a cup of coffee or tea, or as a satisfying.
afternoon snack. For a delightful dessert, top a slice with whipped cream and.
HOW TO STORE STRAWBERRY BREAD
To store your gluten free strawberry loaf bread, wrap it tightly in plastic wrap.
or a container with a tight-fitting lid, and keep it at room temperature for up.
to 3 days. For longer storage, you can freeze the bread in an airtight container.
or a resealable freezer safe bag for up to 3 months. Thaw at room temperature.
TIPS FOR BAKING STRAWBERRY BREAD
Baking this strawberry bread recipe is pretty easy. But I have a few more tips.
and tricks for you to get beautiful strawberry quick bread perfection the very.
USE FRESH OR FROZEN BERRIES
The recipe works well with both fresh and frozen strawberries. Follow the.
recipe’s guidance on how to adapt the baking process when using frozen berries.
SELECT AND MEASURE INGREDIENTS CAREFULLY
Be sure to select one of my recommended all purpose gluten free flour blends.
and measure help you achieve a perfect loaf every time.
TEST FOR DONENESS
Use the toothpick test and be sure that the top of the loaf springs back when.
pressed gently with your fingertip to ensure that your strawberry bread is ready.
to come out of the oven. Allow it to cool completely, too, before slicing and.
serving or you may deflate and compress the loaf.
ADAPTING THE RECIPE FOR DIETARY RESTRICTIONS
Although I prefer my recipe as-is, I know that, sometimes, you have to cater to.
other dietary limitations. To that end, I’m offering my best-educated guesses.
for dietary alterations for this recipe. But remember, I haven’t tried them, so.
I can’t guarantee the results.
DAIRY FREE ALTERNATIVES
To make this gf strawberry bread dairy-free, you can replace the plain whole.
milk yogurt with a plain dairy-free alternative like almond, coconut, or.
soy-based yogurt. Thankfully, there are so many good products on the market now.
Similarly, substitute the unsalted butter with a vegan butter alternative (my.
favorite brands are Melt and Miyoko’s Kitchen).
EGG FREE OPTIONS
For an egg-free version of this strawberry loaf, you can try replacing the two.
eggs with a “chia seed eggs” (for each, mix 1 tablespoon ground white chia seeds.
with 1 tablespoon lukewarm water and allow to gel). Keep in mind that the.
texture and rise of the bread may vary with these substitutions, as no egg.
substitute is perfect.
LOWER SUGAR OR SUGAR-FREE SUBSTITUTES.
To reduce the sugar content in this strawberry breakfast bread, you can opt for.
a sugar alternative like Lankato brand monk fruit. Remember to follow the.
manufacturer’s conversion guidelines to achieve the desired sweetness level.
Sugar alternatives do tend to be drying, so you may need to add a bit of.
moisture to compensate, but you’ll have to experiment.
Strawberry bread dough in a bowl, strawberry bread dough in a laid pan,.
strawberry bread in a loaf pan, and a slice of strawberry bread on a white plate.
VARIATIONS AND ADD-INS.
Get creative and make this gf strawberry bread recipe your own some delightful add-ins. If you’d like a really different strawberry experience,.
try our gluten free strawberry shortcake recipe.
sweet, flaky biscuits and a strawberries and cream filling.
Here are some suggestions to add extra flavor, texture, and personality to your.
strawberry loaf, either mix-ins.
INCORPORATING CHOCOLATE CHIPS OR NUTS
Enhance your gluten free strawberry loaf chips for a chocolate chip strawberry bread. Try folding about 2/3 cup of your.
favorite chocolate chips (white, milk, or dark) or chopped nuts (pecans,.
walnuts, or almonds) into the batter for added flavor and texture. These can.
replace or be in addition to the coconut chips/flakes.
ADDING A STREUSEL TOPPING
For a delightful crunch, why not make strawberry bread with a streusel mixture.
on top? Try using the streusel recipe in our gluten free blueberry muffin bread.
INFUSING WITH CITRUS ZEST OR SPICES
Add some more flavor to your strawberry loaf zest or spices. Try mixing in the zest of one lemon or orange, or add a pinch of.
ground cardamom or freshly grated nutmeg to the batter for an extra layer of.
taste. None of these additions should affect the baking chemistry at all.
TROUBLESHOOTING COMMON BAKING ISSUES WITH STRAWBERRY BREAD.
Baking strawberry bread – or gluten free strawberry muffins.
regular bread, can seem a bit tricky, but really, if you follow my recipes.
carefully and faithfully, you’ll have no trouble!
However, just in case, here are some common baking issues you might encounter.
with your gluten free strawberry bread and helpful tips to resolve them,.
ensuring your loaf turns out beautifully every time.
PREVENTING A DENSE OR GUMMY TEXTURE
To avoid a dense or gummy texture in your strawberry bread, be careful not to.
overmix the batter after adding the dry ingredients. Mix until just combined,.
and fold in the strawberries gently. Overmixing xanthan gum can lead to a tough.
BAKE AT THE RIGHT TEMPERATURE
Ensure your oven is preheated to the correct temperature. I always use a.
standalone oven thermometer, as my oven, like most ovens, runs hot. A too-hot.
oven will bake the outside too quickly before the center is baked enough to.
hold, which will lead to a loaf that falls as it cools.
ENSURING EVEN BAKING
For even baking, rotate the loaf pan about 2/3 of the way through the baking.
process to account for any hot spots in your oven. Be sure to open and close the.
oven very quickly to avoid too much temperature fluctuation.
Strawberry bread with strawberries and whip cream on a white plate.
FAQS
Can I use other fruits in this recipe?
Yes, you can easily adapt this fresh strawberry bread recipe to include other.
fruits. Blueberries, raspberries, blackberries, or diced peaches would all make.
excellent alternatives or additions to a portion of the strawberries.
How do I tell when the bread is done baking?
Your strawberry loaf is done when the top springs back when pressed lightly, and.
a toothpick inserted into the center comes out with, at most, a few moist crumbs.
attached. Be sure to follow the baking time guidelines in the recipe, as gluten.
free baked goods can be sensitive to overbaking.
Does it matter what loaf pan I bake this quick bread in?
Yes! Ideally, you’ll bake your strawberry bread in a light-colored cast aluminum.
loaf pan, which conducts heat evenly, but doesn’t attract too much heat too.
more slowly than metal, but tend to get hotter and retain more heat than metal,.
which can make for uneven baking (and ultimately overbaking).
GLUTEN FREE STRAWBERRY BREAD
Prep Time: 15 minutes mins.
Cook Time: 50 minutes mins.
Yield: 10 slices strawberry bread.
gluten free strawberry bread in loaf pan.
Bake a moist, tender gluten free strawberry bread with this easy recipe. Perfect.
for breakfast or dessert, customize it with our tips and variations.
INGREDIENTS
⅔ cup (150 g) plain whole milk yogurt, at room temperature.
INGREDIENTS
⅔ cup (150 g) plain whole milk yogurt, at room temperature.
Notes
* 8 tablespoons (112 g) unsalted butter, melted and cooled
* 2 (100 g (weighed out of shell)) eggs, at room temperature
* ¾ cup (150 g) granulated sugar
* 2 cups (280 g) all purpose gluten free flour blend
(I used Better Batter; please click thru for info on appropriate blends)
* 1 teaspoon xanthan gum, (omit if your blend already contains it)
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ¾ teaspoon kosher salt
* ¼ teaspoon ground cinnamon
* ½ cup (40 g) coconut chips/flakes, (or chopped raw pecans or walnuts)
* Whipped cream, for serving (optional)
* Chopped strawberries, for serving (optional)
* Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf
pan, and set it aside.
* Place the yogurt, 3/4 cup (105 g) of the strawberries, butter and eggs in a
blender or food processor, and blend until smooth. Set the mixture aside.
* Place the remaining chopped strawberries in a medium-size bowl, add 1/4 cup
(50 g) of the granulated sugar, and toss to coat the strawberries in the
sugar. Set the bowl aside.
* In a large bowl, place the flour, xanthan gum, baking powder, baking soda,
salt, cinnamon, and remaining 1/2 cup (100 g) granulated sugar, and whisk to
combine. Add the coconut chips and mix to combine.
* Create a well in the center of the dry ingredients and add the yogurt
mixture. Mix until just combined. The mixture will be thick but soft.
* Add the chopped strawberries and sugar, and fold the strawberries into the
batter carefully, taking care not to smash the berries.
* Scrape the batter into the prepared loaf pan and smooth the top with a wet
spatula. To create a dome shape, run a wet spatula along the edges of the pan
and pull the batter toward the center.
* For a uniform split down the center as the bread rises in the oven (instead
of a more haphazard split), slash down the center of the loaf with a sharp
knife, about 1/4-inch deep in one swift motion.
* Place the pan in the center of the preheated oven and bake for 30 minutes.
* Reduce the oven temperature to 325°F, and continue to bake for another 20
minutes, or until the top of the loaf springs back when pressed lightly and a
toothpick inserted in the center comes out with, at most, a few moist crumbs
* Remove from the oven, place the loaf pan on a wire rack and allow to cool in
the pan for 15 minutes before transferring the bread from the loaf directly
onto the wire rack to cool completely.
* Slice once cool and serve with more (optional) chopped berries and whipped
About using frozen strawberries.
You can make this bread with frozen strawberries, but it will not rise as high
and may take a bit longer to bake. Defrost frozen whole strawberries at room
temperature until soft but not mushy.
Follow the recipe instructions for blending 3/4 cup (105 g) of the berries with
the yogurt, butter and eggs, but include all the liquid in the blender.
Chop the remaining whole berries carefully with a very sharp knife before
tossing with sugar and folding into the remaining batter, as directed in the
Originally published on the blog in 2016. In 2023, more text resources added.
Nutritional information is approximate and should not be relied upon.
Cholesterol: 59mg | Sodium: 329mg | Potassium: 96mg | Fiber: 2g | Sugar: 19g |
Vitamin A: 347IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an
Fresh gluten free strawberry bread, packed with strawberry flavor. It can even
be made with frozen berries. A perfect alternative to banana bread.