Gluten-free strawberry bread is a delicious and moist quick bread that’s easy to make. It’s packed with the sweet and tangy flavors of fresh strawberries and topped with a delightful strawberry glaze. This bread is a wonderful treat for any time of day, whether enjoyed as a dessert, a snack, or even as part of a brunch spread. It’s a great alternative to traditional banana bread and can be enjoyed by anyone, whether they’re avoiding gluten or not. With its light sweetness and intense strawberry flavor, this bread is sure to be a hit with your family and friends.
Gluten Free Strawberry Bread Ingredients
Eggs (or flax eggs): Eggs provide structure and binding to the bread. Flax eggs can be used as a substitute for eggs in gluten-free baking.
Maple syrup: Maple syrup adds sweetness and moisture to the bread.
Milk of choice: Milk is used to moisten the batter and can be either dairy or non-dairy.
Melted butter or neutral oil: Butter or oil adds flavor and helps to bind the ingredients together.
Vanilla extract: Vanilla extract adds flavor and enhances the overall taste of the bread.
Gluten-free all-purpose flour: Gluten-free flour is used as the base for the bread. A blend specifically designed for substituting all-purpose flour 1:1 is needed.
Baking powder: Baking powder helps the bread to rise and provides a light texture.
Fresh strawberries, diced: Strawberries add flavor and moisture to the bread.
For the glaze, you will need:
Strawberries, mashed: Mashed strawberries add flavor and color to the glaze.
Powdered sugar: Powdered sugar is used to sweeten the glaze.
How I Made Gluten Free Strawberry Bread
After preheating the oven, I lined a loaf pan with parchment paper to make it easy to get the bread out later.
I cracked some eggs into a big mixing bowl and whisked them smooth. Then I poured in maple syrup, milk and oil, continuing to whisk until everything was blended nicely. A splash of vanilla extract added some extra flavor.
In another bowl, I sifted together flour and baking powder. I gradually stirred the dry ingredients into the wet mixture until it formed a smooth batter. Then I gently folded in some fresh strawberry chunks – just enough to give it lovely pink streaks.
The batter went into the prepared pan and into the oven it went.After about 50 minutes, when a toothpick emerged clean, my bread was done.
While it cooled, I worked on the glaze. In a small bowl, I mashed up strawberries with powdered sugar until smooth and saucy. Once the bread had cooled completely, I drizzled the glaze all over the top in a pretty pattern.
How To Store
If you want to enjoy the strawberry bread for a few days, leave it at room temperature in an airtight container. This will keep it fresh up to 3 days.
For longer storage, the bread can be frozen. Cut the loaf into slices and place in a freezer bag or airtight container. Seal it very well to prevent freezer burn.
The frozen bread will stay good for 3 months. When you’re ready to eat it, no need to defrost in the microwave. Simply leave slices on the counter overnight and they will be thawed in the morning.
More Strawberry Bread
Gluten Free Strawberry Cake
Ingredients
- 2 large eggs
- 1/2 cup maple syrup
- 1/2 cup milk
- 1/4 cup melted butter or neutral oil
- 1/2 tsp vanilla extract
- 1 1/2 cups gluten free all purpose flour
- 1/2 tsp baking powder
- 1/3 cup fresh strawberries, diced
For the Glaze
- 1/4 cup strawberries, diced
- 3 tbsp powdered sugar
Instructions
- Heat your oven to 350°F (175°C) and get a loaf tin ready by lining it with parchment paper.
- In a large bowl, mix together the eggs, maple syrup, milk, oil, and vanilla extract.
- Add the flour and baking powder to the wet ingredients and mix until the batter is smooth.
- Carefully fold in the diced strawberries.
- Pour the batter into the prepared loaf tin and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread is baking, prepare the glaze by combining mashed strawberries and powdered sugar.
- Allow the bread to cool completely before drizzling the glaze over the top and slicing it to serve.