The Best Strawberry Bread

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!


Fully Mediterranean logo
Straberries, Breakfast, Snack, Brunch, Summer, Spring
Course Breakfast, Snacks
Servings 10 Servings
Diet Gluten Free


Wet Ingredients

  • 3 eggs
  • 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


  • 1 ¼ cups diced strawberries + 1 tablespoon oat flour


  • ½ cup diced strawberries


  • 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.


Adapted from Ambitious Kitchen
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