Strawberry Bread

5 from 1 vote

This moist strawberry bread is made with roasted berries for extra sweetness, a hearty crumb, and a simple glaze. Perfect for breakfast, snack, or dessert, it’s a fresh twist on classic quick bread.

Prep Time25

Cook Time55

Total Time1 20

Course: Baked Goods

Cuisine: American

Keyword: strawberry bread

Servings: servings

Author: Gina Matsoukas

Ingredients

1 cup whole wheat white flour
2/3 cup oat flour
1/4 cup unsweetened coconut flakes
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup plain full-fat Greek yogurt
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons maple syrup
1 tablespoon coconut oil
1 cup chopped roasted strawberries *see directions
extra sliced strawberries for topping

For the Glaze:

1/2 cup powdered sugar
2 teaspoons whole milk
1/4 teaspoon vanilla

Instructions

Place chopped strawberries on a baking sheet and roast at 400°F for 20 minutes. Remove from oven, set aside and lower temperature to 350°F.
In a large bowl, combine the flours, coconut flakes, baking soda and salt.
In a medium bowl, lightly beat the eggs then add the yogurt, applesauce, extracts, maple syrup and coconut oil and whisk until smooth.
Add the wet ingredients to the dry and mix until fully incorporated.
Gently fold in the roasted strawberries.
Grease a loaf pan with baking spray and pour the batter into the pan.
Top the batter with the strawberry slices.
Bake for about 55 minutes until the bread is cooked through.
Remove from oven, let cool for 5 minutes in the pan before transferring to a cooling rack to cool completely before slicing.

For the Glaze:

If glazing the bread, whisk together all the glaze ingredients in a small bowl until smooth. You can add more sugar for a thicker glaze or more milk for a thinner glaze. Place the strawberry bread loaf on a wire rack with parchment paper below. Pour the glaze over the entire top surface of the loaf so that it drips over the edges. Let the glaze set before slicing.

Nutrition