Strawberry Bread

Strawberry Bread by A Healthy Life For Me.

This maple-sweetened strawberry bread with hints of fresh lemon zest is a wonderful breakfast with a cup of coffee. You’d never guess it’s made with vegan flours from how rich, buttery, and fluffy it is!

Why You’ll Love This Strawberry Bread Recipe

If you need a new sweet loaf recipe to enjoy your morning coffee with, this buttery almond-strawberry loaf is for you.

• Made with vegan flours. Nutty almond flour, tapioca flour, and fruity coconut flour are used instead of processed wheat flour.
• No processed sugar. This loaf gets all the sweetness it needs from smokey maple syrup and juicy strawberries.
• Freezer-friendly. Pop it out of the freezer on hectic mornings for a quick bite.
• Dessert-for-breakfast. You’ll enjoy something sweet but you won’t get a sugar high from it.

Recipe Ingredients

The blend of almond, tapioca, and coconut flour help keep the bread nice and fluffy. Scroll to the recipe card at the bottom of the post for exact amounts.

• Almond flour – If it tastes or smells stale, don’t use it and buy fresh almond flour. This is also called “almond meal”.
• Tapioca flour – You can also swap it for rice flour.
• Coconut flour – Sieve it if it has any lumps.
• Baking powder – Always check the expiration date before adding it in to make sure the bread will rise.
• Salt – Kosher salt is best.
• Butter – I prefer unsalted butter. Skip the salt in the rest of the recipe if you use salted butter.
• Maple syrup – Agave nectar and raw honey work too.
• Eggs – You can use liquid eggs for this.
• Sour cream – Unsweetened plain Greek yogurt or coconut cream is a great swap.
• Almond extract – Feel free to use vanilla extract.
• Lemon zest – Go for orange zest if you prefer.
• Strawberries – Use fresh or frozen (thawed and drained).
• Powdered sugar – This is also called “confectioners’ sugar” or “icing sugar”.

How To Make Strawberry Bread

This recipe is so easy that if you don’t have a hand-mixer you can use a whisk. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 325F. Grease a 9×5″ loaf pan with cooking spray and set it aside.
• Mix the dry ingredients. Whisk the flours, baking powder, and salt in a large bowl. Set them aside.
• Prep the wet mixture. Beat the butter and maple syrup with a hand-mixer for about 3 minutes. Add the eggs one at a time, the almond extract, and zest.

• Combine them. Slowly add the dry ingredients and sour cream into the wet ingredients until just combined. Use a wooden spatula to gently fold in the strawberries.
• Bake it. Pour the batter into the prepared loaf pan. Pop it into the oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.
• Serve. Remove the cake from the oven and let it cool in the pan for 20 minutes. Set it on a wire rack until completely cooled. Dust with powdered sugar, slice, and enjoy!

Tips & Variations

Want to pack your fluffy strawberry bread with more morning goodness? Add matcha powder and vanilla protein powder.

• More add-ins. Stir 1/4-1/2 cup shredded coconut, dried cranberries, or chopped pecans into the batter for more flavor and texture.
• Make it a white chocolate-strawberry loaf. Mix 1/4 cup white chocolate chips or finely-chopped white chocolate into the batter for a sweeter, chocolatey loaf.
• Turn it into a strawberry-matcha loaf. Add 1/2 tablespoon matcha powder into the dry ingredients for a matcha-vanilla batter that’ll pair beautifully with the strawberries.
• Bake muffins. Pour the batter into a greased muffin tray until the cavities are 3/4s full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
• Prevent sticking. Line the bottom and/or sides of the loaf pan with parchment paper to prevent sticking. It’s also great for easy clean-up. Don’t use foil.
• Make it a protein loaf. Add 1 scoop vanilla protein powder into the dry ingredients. Stir 2-3 tablespoons milk or almond milk into the batter to adjust its consistency. Bake as usual.

Serving Suggestions

This sweet strawberry bread is great with a glass of milk, a cup of tea, or your favorite coffee. I love it with my Iced Coffee or Pumpkin Cream Cold Brew. Matcha, Maca Latte, and Golden Maca Latte are other morning drink options. If you prefer something fruity, try my Strawberry Superfood Smoothie or Coffee Banana Breakfast Smoothie.

Proper Storage

I always make two loaves, one for enjoying right away and a second one to freeze for later.

• Counter: Place it in a paper bag for up to 2 days. This method isn’t recommended if you live in a high-humidity area.
• Fridge: Store it in an airtight container for up to 5 days. Keep it away from strong smelling foods like onions and chilis. Set it on the counter for 5-10 minutes before digging in.
• Freezer: Wrap it whole or sliced in plastic wrap. Transfer it to a freezer bag and freeze for up to 3 months. Thaw it overnight in the fridge or on the counter for 20-25 minutes.

More Strawberry Recipes To Try

• Strawberry Chocolate Paleo Cake
• Strawberry Watermelon Granita
• Gluten Free Strawberry Muffins
• Strawberry Margarita
• Strawberry Pineapple Protein Smoothie Bowl 

Print

Strawberry Bread

This fluffy, sour cream-strawberry bread recipe with sweet maple syrup is an easy breakfast option with your favorite coffee.

Course Breakfast, Breakfast/Brunch, Dessert

Cuisine American

Keyword strawberry bread, strawberry bread recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 slices

Author Amy

Ingredients

• 1 cup almond flour
• 2/3 cup tapioca flour
• 1/3 cup coconut flour
• 2 teaspoon baking powder
• ½ teaspoon salt
• 8 tablespoons unsalted butter room temperature
• 3/4 cup pure maple syrup
• 2 large eggs room temperature
• 2 tablespoons sour cream
• ½ teaspoon almond extract
• 1 tablespoon zest from ½ lemon
• 1 cup strawberries hulled, cut in half and quartered
• Powdered sugar for dusting

Instructions

• Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan.
• In a medium bowl, whisk together the flours, baking powder, and salt. Set aside.
• In a large bowl, using an electric mixer, mix the butter, and maple syrup about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the and almond extract and lemon zest until blended. Add in the flour mix and sour cream. Fold in the cut strawberries.
• Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.
• Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely. Dust with powdered sugar

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