Fresh strawberries, gluten free flours, and dairy free yogurt make up this delicious Gluten Free Strawberry Bread! Allergy friendly and packed with summer berry flavor, this recipe is a must make during strawberry season.

I'm curious what your favorite berry is? Mine is definitely raspberries so maybe I need to make a raspberry bread next. Honestly, I just love all fresh berries and I get so excited to bake with them when they're finally in season. Summer is truly the best time of year! All the yummy fresh fruit, warm sunny days, and fun outdoor activities... what could be better?!

This easy strawberry bread recipe that is the best way to use in-season strawberries. Plus, fresh strawberries means real strawberry flavor! It's a quick bread recipe so there is no yeast or rising time. You can whip up this easy recipe for dessert tonight! This is also a great recipe for summer holidays or brunch.

gluten free and dairy free strawberry bread

What Makes This Strawberry Bread Recipe Healthy

This strawberry loaf is completely gluten free, dairy free, and nut-free. Free of major allergens, everyone can enjoy this delicious recipe!
We use a fraction of the sugar that is in most sweet breads, but you'd never know! The strawberries add natural sweetness and we complement them with just a little bit of added sweetener.
By using fresh strawberries, we also get all their amazing health benefits. Strawberries are high in fiber, vitamin c, and other micronutrients. Enjoy your dessert while you get your nutrients in!

Gluten Free Strawberry Bread Ingredients

Tigernut flour: This is my favorite nut-free flour alternative! Although you can use almond flour if you want. Tigernut flour adds sweetness and helps with the overall texture of gluten free baked goods.
Gluten free flour: be sure to use a 1:1 gluten free all purpose flour that contains xanthan gum. I've linked one of my favorite gluten free flours.
Eggs: you'll need 2 large eggs for this recipe.
Maple syrup: the unrefined sweetener in this recipe. The maple syrup complements the sweet strawberries perfectly.
Olive oil: a heart-healthy fat for this healthy strawberry bread.
Strawberry Yogurt: to amplify the strawberry flavor, we'll be using a strawberry yogurt. I use a dairy-free yogurt option, but you can use your favorite yogurt. Get a protein boost by using strawberry Greek yogurt.
Vanilla extract, baking powder, salt, lemon juice
Milk: use a plant based option to keep this recipe dairy free.
Strawberries: used both in the bread and in the glaze.
Powdered Sugar: for the simple strawberry glaze. You can make your own refined sugar free option, like in this recipe.
Coconut oil: this helps the glaze set.

How to Make This Easy Strawberry Bread

Preheat oven to 350F and line a loaf pan with parchment paper.
Whisk all dry ingredients together in a medium bowl.
Beat all wet ingredients, except for strawberries together in a large bowl.
Add the flour mixture to the wet ingredients and beat on low to incorporate. Fold in the strawberries.
Pour batter into the prepared loaf pan and bake for 50-55 min until the top of the loaf is golden brown and a toothpick comes out clean.
Let loaf cool for at least 10 minutes in the pan, then remove to a wire rack to finish cooling.
While the loaf is cooling, make the glaze. Mash the strawberries well and then mix everything for the glaze together in a small bowl. Alternatively, you can pulse everything together in a blender until not quite smooth (you want strawberry chunks).
Glaze, slice, enjoy!

Substitutions and Variations

Flour: tigernut flour can sometimes be hard to find and it's not always carried at the local grocery store. I've linked it above for you to order, but you can always use almond flour instead.
Yogurt: use a dairy free or dairy full yogurt, either works!
Oil: I have not tested this recipe with anything other than olive oil. Melted and cooled coconut oil should work as long as all ingredients are at room temperature. Another neutral oil should also work.
Strawberries: if you are not a strawberry fan, any other berry should work! Raspberries would be great.

Storage

You can store leftover strawberry bread in an airtight container for up to 5 days. If you are in a warm climate, I do suggest keeping leftovers in the fridge as the glaze will melt.

You can also freeze unglazed slices of this fresh strawberry bread. Just wrap individual slices in plastic wrap and store in a freezer safe container. Thaw in the fridge.

FAQ

Can I make strawberry muffins? I haven't tested it, but I'm sure it would work! Cut the baking tie by at least half (check them at 15-20 minutes). Let us know if you try it.
Can I make a strawberry icing? Sure! You can make an icing for more of a strawberry loaf cake. I'd suggest making a strawberry buttercream. Or even use something like heavy cream or coconut cream to make a homemade whipped cream then add fresh strawberries on top (more of a strawberry shortcake bread situation).
Can I use frozen strawberries? I don't suggest it, this recipe was designed to use and highlight fresh strawberries.
Why is my bread gummy? You probably over-mixed the batter. Gluten free batter is sensitive. For a moist strawberry bread, fold in the dry ingredients until just mixed.

More Strawberry Desserts

Strawberry and Cream Donuts

Strawberry Shortcake Ice Cream Sandwiches

Paleo Strawberry Peach Crumble

Peaches 'N Cream Strawberry Shortcake

Print Pin

Gluten Free Strawberry Bread

A delicious way to use summer strawberries, this Strawberry Bread is a wonderful treat. It is gluten and dairy free and finished off with a strawberry glaze.

Course Dessert, Snack

Cuisine American

Keyword dairy free, gluten free, strawberry

Prep Time 10

Cook Time 50

Total Time 1

Servings loaf

Author Victoria Faling

Ingredients

Loaf

1 cup Tigernut flour or almond flour
1 cup 1:1 gluten free flour
1 teaspoon baking powder ¾ teaspoon if at altitude
½ teaspoon salt
2 eggs
⅓ cup maple syrup
¼ cup olive oil
½ cup strawberry yogurt 1 tablespoon reserved
Juice of half a lemon
1 teaspoon vanilla extract
1 tablespoon milk of choice
1 cup diced strawberries tossed in 1 tablespoon flour

Glaze

¼ cup powdered sugar
½ cup mashed strawberries
1 tablespoon reserved yogurt from bread
1 teaspoon melted coconut oil
Squeeze of lemon juice

Instructions

Preheat oven to 350F and line a loaf pan with parchment paper.
Whisk all dry ingredients for the loaf together in a bowl.
Beat all wet ingredients, except for strawberries, together in a large bowl for 3 minutes.
Add the dry to the wet and beat on low to incorporate.
Fold in the strawberries.
Pour batter into prepared loaf pan and bake for 50-55 min until golden and a toothpick comes out clean. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
While the loaf is cooling, make the glaze. Mash the strawberries well and then mix everything together in a small bowl. Alternatively, you can pulse everything together in a blender until not quite smooth.
Once loaf has completely cooled, pour glaze over the top. I like to put the loaf in the fridge for a little to allow the glaze to set a bit.
Slice and enjoy!