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Gluten-Free Strawberry Lemon Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 59 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 35 minutes
  • Yield: 10 servings 1x
  • Category: Bake
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Gluten-Free Strawberry Lemon Bread combines fresh strawberries and zesty lemon for a moist, flavorful loaf that’s perfect for breakfast or dessert. With a simple glaze on top, it offers a sweet and tangy finish that complements the light crumb.

Ingredients

Units Scale

For the Bread

  • 1 1/2 cups gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3/4 cup sugar
  • 1/4 cup almond milk
  • 1/4 cup avocado oil or melted coconut oil
  • 2 large eggs
  • 2 teaspoons lemon zest*
  • 2 tablespoons lemon juice
  • 1/2 teaspoons vanilla extract
  • 1 pint of strawberries, fresh or frozen
  • 1 tablespoon gluten-free flour

For the Glaze

  • 1 cup powdered sugar
  • 2 teaspoons lemon juice
  • 1 medium-sized strawberry

Instructions

  1. Mix dry ingredients: Whisk together the gluten-free flour, baking powder, and sea salt in a large bowl.
  2. Mix wet ingredients: In a medium-sized bowl, whisk together the sugar, eggs, almond milk, avocado oil, lemon zest, lemon juice, and vanilla extract.
  3. Combine wet and dry: Then mix the wet ingredients into the dry ingredients. Let it sit for 10 minutes.
  4. Prepare pan and oven: Preheat the oven to 350°F. Spray a 9×5-inch metal loaf pan with nonstick cooking spray or line the bottom of the pan with parchment paper.
  5. Prepare strawberries: Dice enough strawberries to make one cup. Slice two or three more strawberries and set aside. Save one strawberry for the glaze. Mix the diced strawberries with 1 tablespoon gluten-free flour to lightly coat the strawberries.
  6. Fold in strawberries and pour batter: After the batter has rested for 10 minutes, carefully fold in the strawberries and then pour the batter into the prepared pan. Place reserved strawberry slices on top of the batter.
  7. Bake and cool: Bake for 60-65 minutes or until a toothpick inserted in the middle of the bread comes out clean. Place the pan on a wire rack for 10 minutes, then remove the bread from the pan and place it directly on the wire rack to cool.
  8. Prepare glaze: Place the powdered sugar and lemon juice in a medium-sized bowl. Smash the strawberry with a fork, then add it to the bowl. Use a hand mixer to mix until smooth. Then spread the glaze over the top of the cooled bread.

Notes

  • Letting the batter sit for 10 minutes helps hydrate the gluten-free flour for better texture.
  • Coating the diced strawberries in gluten-free flour prevents them from sinking to the bottom of the bread.
  • Use either avocado oil or melted coconut oil based on preference.
  • For best results, use fresh or frozen strawberries of good quality.

Find it online: https://yumrecipesfood.com/gluten-free-strawberry-lemon-bread-recipe/