This bread is such a treat! We adapted a recipe from Ambitious Kitchen and lightened up by using olive oil instead of coconut oil or butter. We also used fresh strawberries to top the bread instead of a glaze. Use fresh, seasonal strawberries for the best taste. Enjoy this for brunch or an afternoon treat!

The Best Strawberry Bread

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Course Breakfast, Snacks

Servings 10 Servings

Diet Gluten Free

Ingredients

 

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Wet Ingredients

• 3 eggs
• ⅓ cup pure maple syrup
• 1 5.3 ounce container Siggi’s strawberry or vanilla yogurt
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 tbsp olive oil

Dry Ingredients

• 1 ½ cups packed fine blanched almond flour
• 1 cup oat flour
• 1 teaspoon baking soda
• ¼ teaspoon salt

Mix-Ins

• 1 ¼ cups diced strawberries + 1 tablespoon oat flour

Toppings

• ½ cup diced strawberries

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Instructions

 

• Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and spray the pan with nonstick cooking spray.
• In a large bowl, mix together the eggs, maple syrup, yogurt, vanilla extract, almond extract and olive oil until smooth.
• Next add dry ingredients to wet ingredients: almond flour, oat flour, baking soda and salt. Mix everything together with a wooden spoon until well combined.
• Mix the diced strawberries + 1 tablespoon oat flour in a medium bowl. Fold the diced strawberries into the batter. Pour batter into the prepared loaf pan and top with ½ cup of diced strawberries. I place them by hand all across the top.
•  Bake for 35-45 minutes or until the tester comes out clean. Allow bread to cool in the pan for 10 minutes before removing and transferring to a wire rack to finish cooling.

Notes

Adapted from Ambitious Kitchen

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