Gluten Free Strawberry Bread

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. 

Variations 

Add-ins for Texture and Flavor:

Nuts: Chopped walnuts or pecans can add a delightful crunch and nutty flavor that pairs beautifully with strawberries. Stir in about 1/2 cup of nuts with the diced strawberries for added texture.

Chocolate Chips: For a sweeter, more indulgent option, mix in some dairy-free or dark chocolate chips. The rich, gooey pockets of chocolate complement the tartness of the strawberries.

Coconut: Shredded coconut will add a tropical twist to your strawberry bread. Add 1/2 cup of unsweetened shredded coconut to the batter for a chewy texture and flavor contrast.

Lemon Zest: Adding a tablespoon of lemon zest to the batter will enhance the flavor with a zesty kick, balancing out the sweetness of the strawberries and adding freshness.

Flour Variations:

Almond Flour: For a more tender, slightly nutty flavor, you can replace part of the gluten-free all-purpose flour with almond flour. Use about 1/4 cup almond flour and 3/4 cup gluten-free flour for a subtle flavor twist.

Oat Flour: Oat flour adds a slight sweetness and depth of flavor. Substitute 1/4 cup of oat flour for part of the gluten-free flour blend if you want a denser, heartier bread.

Coconut Flour: If you want to try a different gluten-free flour, you can experiment with coconut flour. However, use it sparingly (about 2 tablespoons) as it absorbs a lot of moisture and might dry out the batter.

Different Sweeteners:

Honey or Agave Syrup: You can swap out maple syrup with honey or agave syrup for a different kind of sweetness. Just be sure to adjust the amount since they vary in sweetness.

Coconut Sugar: If you prefer a lower glycemic sweetener, coconut sugar is a great option. It has a slightly caramelized flavor that can deepen the taste of the bread.

Glaze Variations:

Lemon Glaze: For a citrusy twist, replace some of the powdered sugar in the glaze with lemon juice or zest to create a sweet-tart glaze that complements the strawberries.

Cream Cheese Glaze: For a richer, creamier glaze, mix some softened cream cheese with powdered sugar and a dash of vanilla. This will create a smooth, slightly tangy topping for your bread.

Chocolate Glaze: If you want to add a chocolatey flair, melt some dairy-free chocolate chips and drizzle them over the bread instead of the strawberry glaze for a fun, decadent change.

Dried Fruit or Other Berries:

Dried Strawberries or Other Berries: If fresh strawberries are out of season, you can use dried strawberries, blueberries, or raspberries for a different berry flavor. You can soak dried fruit in a little water or juice to rehydrate it before adding it to the batter.

Raisins or Cranberries: Add dried raisins or cranberries for a chewy texture and a slightly tart contrast to the sweet bread.

Pro Tips 

Use a High-Quality Gluten-Free Flour Blend: Always use a gluten-free flour blend designed for one-to-one substitution to achieve the best results. Avoid blends that contain a lot of rice flour, as this can make the bread dense. Look for blends with a mixture of rice flour, tapioca flour, and/or potato starch for better texture.

Properly Measure Gluten-Free Flour: Be careful with how you measure your gluten-free flour. Spoon it into the measuring cup and level it off with a knife, rather than scooping it directly with the measuring cup. This prevents you from adding too much flour, which can make the bread dense.

Sift Dry Ingredients: Sifting the dry ingredients (flour, baking powder, etc.) helps break up any clumps and ensures the ingredients are evenly distributed. This is especially important in gluten-free baking, as it helps create a smoother batter.

Don’t Overmix: Once the dry ingredients are added to the wet ingredients, mix until just combined. Overmixing can make the bread dense and affect the texture, as gluten-free flours don’t behave like regular wheat flour.

Chop Strawberries Evenly: When dicing the fresh strawberries, try to cut them into similar-sized pieces so they distribute evenly throughout the batter. Larger chunks might sink to the bottom or make the bread uneven.

Don’t Overbake: Since gluten-free bread can dry out quickly, check the bread for doneness by inserting a toothpick or skewer into the center. If it comes out clean or with just a few moist crumbs, the bread is done. Don’t overbake, as this will lead to a dry texture.

Cool Completely Before Glazing: Let the bread cool completely before adding the glaze. If you add the glaze while the bread is still warm, it may melt and run off, creating a messy finish. Let the bread cool for about 20-30 minutes on a wire rack.

Store Properly: To keep your gluten-free strawberry bread fresh, store it in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months—just wrap it tightly in plastic wrap or foil and store in a freezer bag. Thaw it at room temperature when ready to eat.

Use Flax Eggs for a Vegan Option: To make the bread vegan, substitute the eggs with flax eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, and let it sit for 5-10 minutes to thicken.

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

• Strawberry Zucchini Bread
• Strawberry Chocolate Bread