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This Strawberry Bread Recipe is a perfect opportunity to use some of the fresh strawberries abundant this time of year. The flavorful quick bread is delicious on its own, but add the sweet strawberry glaze and you have a tasty slice of summer.
Strawberry Bread with Strawberry Glaze
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 Healthy Quinoa Banana and Strawberry Muffins and Triple Berry Gluten Free Muffins. This time I wanted the strawberries to be the star of the show. Using strawberries in the bread and in the 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 strawberry 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 baked bread to finish cooling so you can add the glaze, but I promise it’s worth the wait.
How to Make this Strawberry Bread Recipe – Step by Step
Grease a 9″x5″ loaf pan and set aside. Preheat oven to 350 degrees.
Place the granulated sugar, milk, vegetable oil, egg and almond extract in a medium bowl. Using a wooden spoon, stir everything together until combined (photos 1 & 2).
In a separate bowl, whisk together the gluten free flour, baking powder and salt (photos 3 & 4).
Add the dry ingredients to the wet ingredients and stir until combined (photos 5 & 6).
Place the strawberries and 2 tablespoons of gluten free flour in a small bowl. Gently toss to coat the strawberries with the flour (photos 7 & 8).
Fold the coated strawberries into the batter and pour into the prepared pan (photos 9 & 10).
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 (photo 11).
Adding 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!
How do you know when the strawberry bread is done?
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.
Tips for Making Strawberry Bread
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- 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.
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 Strawberry Bread Recipe. The delicious fruit flavor and sweet glaze makes this gluten free quick bread a must-bake!
More Gluten Free Quick Bread Recipes
- Caramelized Banana Bread {Gluten Free}
- Lemon Blueberry Bread with Lemon Glaze
- Gluten Free Chocolate Chip Pumpkin Bread
Find more gluten free dessert recipes in the Recipe Index
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The delicious fruit flavor and sweet glaze makes this gluten free Strawberry Bread Recipe a must-bake!
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon almond extract
- 2 cups gluten free flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups strawberries, diced
- 2 tablespoons gluten free flour
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 1/3 cup strawberries, finely diced
- 1/2 teaspoon almond extract
- 1 tablespoon whole milk (optional)
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.
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!
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- 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.
Recipe adapted from Tastes of Lizzy T
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