Quick Strawberry Bread with Gluten-Free and Vegan Options.

The brightly-colored red strawberry is not only attractive and delicious. At the same time, it is also packed with antioxidants, vitamins, and fiber. The best part, they can be enjoyed in so many different ways. Think chocolate coated strawberries, strawberry tarts, strawberry mousse. You can even add them to salads, oatmeal, granola, etc. Here, I would like to share a delicious strawberry bread recipe with you. True, most bread is on the salty side, but there’s banana bread too. I also included a gluten-free/vegan variation recipe for those that want to enjoy a guilt-free sweet treat.

Quick Strawberry Bread Recipe

Total Time: 1 hour

Cooking Time: 50 minutes

Preparation Time: 10 minutes

List of Ingredients

Bread:

2 cups diced strawberries

2 cups all-purpose flour

1 large egg

½ cup avocado oil

½ cup milk

¾ cup granulated sugar

2 tablespoons all-purpose flour (to coat the strawberries)

2 teaspoons baking powder

1 teaspoon vanilla extract or almond extract

¼ teaspoon salt Some extra strawberries for decoration (optional)

Strawberry Glaze:

1–2 tablespoons heavy cream or milk* (optional)

½ teaspoon vanilla extract or almond extract

2 tablespoons melted butter

2 cups powdered sugar

⅓ cup finely diced strawberries

Instructions:

Turn the oven to 350 degrees and grease a 9×5 inch loaf pan
Mix the milk, sugar, egg, oil, and vanilla or almond extract in a medium bowl.

In a different container combine baking powder, salt, and flour.
Slowly fold the dry ingredients into the wet ones. Do not over mix.
Coat well the diced strawberries with the 2 tbsp. of flour.

Add the flour-coated strawberries lightly into the batter.
Transfer the batter into the butter greased pan.
Bake for 50–55 minutes (you can cover it with aluminum foil after 40 minutes to prevent too much browning)

Let it cool for at least 10 minutes before unmolding. Set the bread on a cooling rack to better apply the glaze.
For the glaze, add together the diced strawberries, melted butter, powdered sugar and extract until well combined.
Distribute the glaze evenly on top of the strawberry bread after it has cooled down.

Slice and serve it with some whole strawberries if you like.

Vegan / Gluten-Free Option

Bread:

2 cups all-purpose gluten-free flour

2 cups diced strawberries

½ cup avocado oil

½ cup almond or coconut milk

¾ cup coconut sugar (or raw honey 1:1/4)

1 teaspoon vanilla extract or almond extract

¼ cup of egg substitute

2 tablespoons all-purpose gluten-free flour (to coat the strawberries)

2 teaspoons baking powder

¼ teaspoon salt

Some whole strawberries for serving (optional)

Glaze:

2 cups coconut sugar

⅓ cup finely diced strawberries

2 tbsp tapioca flour or 1tbsp rice flour

2 tbsp melted coconut or almond butter

1–2 tablespoons almond or coconut milk (optional)

½ teaspoon vanilla extract or almond extract

Instructions:

Set the oven at 350 degrees and grease a bread pan of 9×5 inches.
Combine the egg substitute, avocado oil, coconut or almond milk, coconut sugar or raw honey, and the almond or vanilla extract.
Separately mix the salt, baking powder, and gluten-free flour.

Fold carefully (without over mixing ) the dry ingredients into the liquid mix.
Coat the diced strawberries with gluten-free flour.
Add coated strawberries into the batter.

Pour the mix into the pan.
Bake for 50 to 55 minutes or until the tip of a knife inserted in the middle comes out clean.
Unmold after you had let the bread cool for at least 10 minutes. Then let it rest on a wire rack for the glaze application.

Using a blender mix the coconut sugar and tapioca or rice flour for 1 to 2 minutes. Do this until the sugar looks powdered.
Combine the sugar-flour mix with the diced strawberries, melted coconut or almond butter, and your chosen extract until smooth.
Pour the strawberry glazed on top of the bread, once this is cooled completely.