Fresh Strawberry Shortcake Bread with Strawberry Glaze
Wonderful healthy strawberry bread made gluten free thanks to almond flour and oat flour and packed with a boost of protein thanks to strawberry yogurt. This fluffy and moist strawberry bread is naturally sweetened with maple syrup for the perfect brunch treat or snack. Add a luscious strawberry glaze if you’d like!
Servings 10 slices
Calories 240cal
Ingredients
- Wet ingredients:
- 3 eggs
- ⅓ cup pure maple syrup
- 1 (5.3 ounce) container strawberry or vanilla yogurt
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon melted and cooled coconut oil (or sub melted butter or olive oil)
- Dry ingredients:
- 1 ½ cups packed fine blanched almond flour
- 1 cup oat flour, gluten free if desired
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ teaspoon salt
- Mix-ins:
- 1 ¼ cups diced strawberries + 2 tablespoons oat flour
- For the strawberry lemon glaze:
- 1/2 cup powdered sugar
- 1 tablespoon strawberry jam
- 1-2 tablespoons lemon juice, as necessary
Instructions
- Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and spray the pan with nonstick cooking spray.
- In a large bowl, mix together the eggs, maple syrup, yogurt, vanilla extract, almond extract and coconut oil until smooth.
- Next add dry ingredients to wet ingredients: almond flour, oat flour, baking powder, baking soda and salt. Mix everything together with a wooden spoon until well combined.
- Mix the diced strawberries + 2 tablespoons oat flour in a medium bowl. Fold the diced strawberries into the batter. Pour batter into the prepared loaf pan and bake for 35-45 minutes or until the tester comes out clean. Allow bread to cool in the pan for 10 minutes before removing and transferring to a wire rack to finish cooling. Make sure the bread is completely cool before you add the icing.
- To make the strawberry glaze: in a small bowl mix together the powdered sugar, strawberry jam and 1 tablespoon lemon juice until well combined and smooth. Add additional lemon juice, 1 teaspoon at a time, to thin the glaze as necessary. Pour over cooled bread then cut into 10 slices. Enjoy!
Notes
To make strawberry muffins: If you want to make this recipe into muffins, this recipe will make 10 muffins. Bake at 350 degrees F for 20-25 minutes until the tester comes out clean.
For a chocolate chip strawberry loaf: reduce diced strawberries to 1 cup and add in ⅓ cup of chocolate chips (we suggest mini chocolate chips!). Skip the glaze and simply sprinkle on a few extra chocolate chips on top of the loaf before baking.
For a lemon strawberry loaf: I recommend using a lemon yogurt and adding 1 tablespoon of lemon zest to the batter. You could also reduce the maple syrup to ¼ cup and add in 2 tablespoons of fresh lemon juice.
See the full post for tips, tricks, and more ways to customize this bread!
Nutrition
Serving: 1slice | Calories: 240cal | Carbohydrates: 27.3g | Protein: 8.1g | Fat: 12.1g | Saturated Fat: 2.2g | Fiber: 3.2g | Sugar: 14.5g