Fresh Strawberry bred with fresh garden Strawberries and a quick Lemon Strawberry glaze is a perfect summer bread recipe bursting with flavors. This recipe for Strawberry Bread is gluten free and made using Almond Flour but is so moist, soft and delicious.
2cupsAlmond Flourplus 2 tablespoon for dusting the Strawberries
2teaspoonBaking powderuse gf kind
¼teaspoonKosher Salt
Wet Ingredients
1cupGranulated Sugar
2cupsFresh Strawberriesquartered
½cupVegetable Oil
2largeEggs
1½teaspoonAlmond Extract
½cupWhole Milk
Strawberry Glaze
½cupFresh Strawberriesdiced
1cupConfectioner's Sugar
2tablespoonLemon Juice
1teaspoonLemon Zest
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INSTRUCTIONS
Mix the dry ingredients: Preheat the oven to 350F and line a loaf tin with parchment paper.In a mixing bowl, whisk the Almond Flour along with Baking Powder and Kosher Salt until combined. Set aside.
Prep the Strawberries: Cut the Strawberries into quarters. The quartered Strawberries should measure about 2 cups. If you have more, set aside to make the glaze. Now, coat them with 2 tablespoon of Almond Flour. Toss to combine. Set aside.
Mix the wet ingredients: In a large mixing bowl, add the ½ cup of Vegetable Oil & 1 cup of Granulated Sugar. Beat them until light and creamy using an electric hand mixer or stand mixer. Break in the eggs one at a time, add the Almond Extract, and beat until just combined.
Add the dry mixture and milk in batches. First add half of the dry mixer and beat for 1 min over medium speed until combined. Next pour in half of the milk and beat until combined. Repeat until you use them all.
Finally, fold int he quartered and flour dusted strawberries into the batter. Do not beat to combine. Use a rubber spatula and just lightly fold until combined. Transfer this batter to the lined loaf tin. Bake @350F for 60-65 min or until the top gets golden brown and a skewer inserted in the center comes out clean.
Make the Strawberry glaze: Meanwhile use an electric blender or a fork to blend or mash the quartered strawberries with confectioners sugar and lemon juice. Beat until combined and smooth. Refrigerate it until you use.
Glaze the Bread: After the Strawberry Bread gets baked, get it out of the oven and allow it to cool down to room temp for about 10 min on a wire rack.After the bread has cooled down to room temperature, drizzle the glaze over the Fresh Strawberry Bread. Grate some fresh Lemon Zest over the bread. Cut into equal sized loaves and serve.
Video
Notes
If you've run out of Strawberries top the bread with a cream cheese frosting
Do not open the oven door while the bread is baking this will harden the bread
Make sure you coat the strawberries with flour before adding them to the bread batter or else they will sink down to the bottom of the bread
The glaze should be thick. If your Strawberries aren't juicy enugh then you might want to add a tablespoon of milk or heavy cream to make the glaze.
Do not over mix the batter or else the bread will be tough and chewy
Mix the dry ingredients and wet ingredients just until combined
Nutrition
Nutrition Facts
Fresh Strawberry Bread (GF)
Amount Per Serving
Calories 478Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Cholesterol 48mg16%
Sodium 203mg9%
Potassium 115mg3%
Carbohydrates 51g17%
Fiber 4g17%
Sugar 44g49%
Protein 8g16%
Vitamin A 98IU2%
Vitamin C 28mg34%
Calcium 152mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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