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!

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The Best Strawberry Bread

Straberries, Breakfast, Snack, Brunch, Summer, Spring
  • Author: claire
  • Yield: 10 Servings 1x

Ingredients

Scale

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

Instructions

  1. 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.
  2. In a large bowl, mix together the eggs, maple syrup, yogurt, vanilla extract, almond extract and olive oil until smooth.
  3. 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.
  4. 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.
  5.  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

Keywords: Strawberries, Bread, Breakfast, Brunch, Spring, Summer, Snacks

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