This easy recipe for gluten free strawberry bread with strawberry glaze makes a tender and delicious quick bread. The fresh strawberries and almond extract in the batter and glaze add moisture, sweetness, and flavor to this tasty bread.
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At this time of year, grocery stores and farmers markets are filled with many varieties of ripe berries. I love the subtle flavor strawberries add to any dish.
I’ll often bake muffins using strawberries as one of the ingredients, like these Easy Strawberry Muffins or Healthy Quinoa Banana and Strawberry Muffins. This time I want the berries to be the star of the show and using strawberries in the bread and glaze puts the strawberry flavor front and center.
This quick bread is light and tender with pieces of strawberry in every bite. Did I mention it’s a quick bread? Like most quick breads, you can have this bread in the oven in 15 minutes or less.
Once in the oven, the baking bread will fill your home with a mouthwatering aroma. It’s difficult to wait for the bread to finish cooling so you can add the glaze, but I promise it’s worth the wait.
Why this Recipe Works
- Using fresh strawberries in the batter gives the bread a wonderful strawberry flavor and keeps it perfectly moist.
- Tossing the diced strawberries in gluten free flour keeps them from sinking to the bottom of the bread.
- Almond extract in the bread and the glaze adds an extra layer of flavor.
Ingredients You’ll Need
For the Bread:
- Sugar - White granulated sugar.
- Milk - I use whole milk, but you can substitute 2% milk.
- Oil - Vegetable or canola oil
- Egg - A large egg.
- Almond extract - Pure almond extract.
- Gluten free flour blend - I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour to make this quick bread recipe. If you don’t have a problem with gluten, you can use all-purpose flour.
- Baking powder - The baking powder gives lift to the bread. Check the expiration date to make sure your baking powder is fresh.
- Salt - Table salt.
- Strawberries - Fresh strawberries are what I recommend in this recipe.
For the Glaze:
- Powdered sugar - The powdered sugar gives the glaze a silky consistency.
- Butter - I always use unsalted butter in my baking.
- Strawberries - Fresh strawberries.
- Almond extract - Pure almond extract.
- Milk - Whole milk or 2%.
How to Make Gluten Free Strawberry Bread – Step by Step
(For ingredient amounts see the recipe card at the bottom of the post.)
Preheat the oven to 350° F. Generously grease a 9×5-inch loaf pan.
Place the granulated sugar, milk, vegetable oil, egg and almond extract in a medium bowl. Using a wooden spoon, stir everything together until combined.
In a separate bowl, whisk together the gluten free flour, baking powder and salt.
Add the dry ingredients to the wet ingredients and stir until combined.
Place the strawberries and 2 tablespoons of gluten free flour in a small bowl. Gently toss to coat the strawberries with the flour.
With a rubber spatula, gently fold the coated strawberries into the batter.
Transfer the batter to the prepared pan.
Bake at 350° for 50 minutes, or until a wooden pick inserted in the center of the bread comes out clean.
Allow the bread to cool for 10 minutes in the pan before removing to a wire rack to cool completely.
Make the Strawberry Glaze
In a small bowl, combine the powdered sugar, melted butter, diced strawberries, almond extract, and milk. Stir the glaze until smooth.
Use a table knife or off-set spatula to spread the glaze over the top of the cooled bread.
Slice and enjoy!
Gluten Free Flour Blend
Make sure to use a good quality all-purpose gluten free flour when making this strawberry bread. I use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold baked goods together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
Recipe Tips and FAQs
- Generously grease or use non-stick cooking spray all around the inside of the loaf pan. Doing this will prevent the bread from sticking to the pan.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Test the bread with a cake tester or wooden pick before removing it from the oven. Check the bread in the middle of the loaf to ensure the thickest part of the bread is done.
- Remove the milk from the strawberry glaze ingredients, if you prefer a thicker glaze. You’ll need to stir longer to achieve a smooth glaze, but the ingredients will eventually come together without the milk.
- Allow the bread to cool completely before adding the glaze. If the strawberry bread is still warm, the glaze will slip right off the bread.
Insert a cake tester or wooden pick into the center of the bread. If the tester comes out clean, the bread is done.
If the tester doesn’t come out clean, continue baking for an additional 3-4 minutes and test again. The center of any quick bread takes the longest to bake, so you’ll want to make sure the center is completely done.
The glazed strawberry bread can be stored in the refrigerator, covered, for up to 3 days.
You can freeze the strawberry bread, without the glaze, for up to 2 months. I don’t recommend freezing the glazed bread.
If you have access to fresh strawberries, you have to try this easy strawberry bread recipe. The delicious fruit flavor and sweet glaze makes this gluten free recipe a must-bake!
More Gluten Free Quick Bread Recipes You’ll Love
- Caramelized Banana Bread
- Lemon Blueberry Bread with Lemon Glaze
- Chocolate Chip Pumpkin Bread
- Cranberry Bread
- Cinnamon Swirl Bread
- Zucchini Bread
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Recipe
Gluten Free Strawberry Bread
Ingredients
For the Bread:
- ¾ cup granulated sugar
- ½ cup whole milk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon almond extract
- 2 cups gluten free flour blend
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 cups strawberries, diced
- 2 tablespoons gluten free flour blend
For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- ⅓ cup strawberries, finely diced
- ½ teaspoon almond extract
- 1 tablespoon whole milk (optional)
Instructions
For the Bread:
- Grease a 9"x5" loaf pan and set aside.
- Preheat oven to 350 degrees.
- Place the sugar, milk, oil, egg and almond extract in a medium bowl. Using a wooden spoon, stir together until combined.
- In a separate bowl, whisk together the gluten free flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until combined.
- Place the strawberries and 2 tablespoons of gluten free flour in a small bowl. Gently stir to coat the strawberries with the flour.
- Fold the coated strawberries into the batter and pour into the prepared pan.
- Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center of the bread comes out clean.
- Allow the bread to cool for 10 minutes in the pan before removing to a wire rack to cool completely.
For the Glaze:
- In a small bowl, combine the powdered sugar, melted butter, diced strawberries, almond extract, and milk. Stir the glaze until smooth.
- Spread the glaze over the top of the cooled bread. Slice and enjoy!
Notes
- Generously grease or use non-stick cooking spray all around the inside of the loaf pan. Doing this will prevent the bread from sticking to the pan.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Test the bread with a cake tester or wooden pick before removing it from the oven. Check the bread in the middle of the loaf to ensure the thickest part of the bread is done.
- Remove the milk from the strawberry glaze ingredients, if you prefer a thicker glaze. You’ll need to stir longer to achieve a smooth glaze, but the ingredients will eventually come together without the milk.
- Allow the bread to cool completely before adding the glaze. If the strawberry bread is still warm, the glaze will slip right off the bread.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This post was originally published in 2019. It was republished in 2023 with updated images, additional text, and FAQs.
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