You already know I’m trying to get all the berries in before summer ends (cue the ugly crying). My friend mentioned strawberry bread to me and I immediately had a craving for it and knew I had to make my own. That’s how this recipe was born and I now can’t get enough of it!
I’m curious what your favorite berry is? Mine is definitely raspberries so maybe I need to make a raspberry bread next. Although, I think you could easily sub raspberries in this recipe (or whatever your favorite berry is). Let me know if you try this recipe with a different berry!
Summer Strawberry Bread
Makes 1 loaf
1 cup Tigernut flour*
1/2 cup cassava flour (you can sub more tigernut if you don’t have cassava)
1/2 cup 1:1 gluten free flour blend with xantham gum (I use Bob’s Red Mill)
1 tsp. baking powder (3/4 tsp if at altitude)
1/2 tsp. salt
1/3 cup maple syrup
1/4 cup melted oil of choice (I used olive)
1 5.3 oz container of strawberry yogurt, 1 tbs. reserved (I used So Delicious dairy free coconut yogurt)
Juice of half a lemon
1 tsp. vanilla extract
1 tbs. milk of choice
1 cup of diced strawberries
*I haven’t tried it, but you could probably use almond flour just fine!
1/4 cup powdered sugar (if making your own, just blend 1/4 cup sugar with 2 tsp. tapioca starch)
1/2 cup mashed strawberries
1 tbs. reserved yogurt from bread
1 tsp. melted coconut oil
Squeeze of lemon juice
Preheat oven to 350F and line a loaf pan with parchment paper.
Whisk all dry ingredients together in a bowl.
Beat all wet ingredients, except for strawberries together in a large bowl for 3 minutes.
Add the dry to the wet and beat on low to incorporate.
Fold in the strawberries.
Pour batter into prepared loaf pan and bake for 50-55 min until golden and a toothpick comes out clean. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
While the loaf is cooling, make your glaze! Mash your strawberries well and then mix everything together in a small bowl. Alternatively, you can pulse everything together in a blender until not quite smooth.
Once loaf has completely cooled, pour glaze over the top. I like to put the loaf in the fridge now to allow the glaze to set a bit.
Slice and enjoy!