Home Breads Gluten Free Strawberry Bread

Gluten Free Strawberry Bread

by tw

Gluten Free Strawberry Bread

Gluten Free Strawberry Bread
Yield: 12
Author: Well Fed Baker


For the bread
  • 1 qt Fresh Strawberries, hulled and chopped, divided
  • 1 1/2 C GF 1-to-1 Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/4 tsp Cardamom
  • 1/2 tsp Cinnamon
  • 1/2 C Coconut Oil, melted
  • 1/4 C Sugar
  • 1/4 C Light Brown Sugar
  • 1 Large Egg
  • 1 tsp Vanilla
  • 2 Tbsp Maple Syrup
For the topping
  • 1/3 C GF 1-to-1 Flour
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Sugar
  • pinch of Salt
  • 2 Tbsp Vegan Butter


  1. Reserve 1 cup of the chopped berries for the topping. Put the remaining strawberries into a medium saucepan. Mash with a fork or potato masher. Cook over medium-low heat for 30-40 minutes until reduced by 1/3-1/2 in volume. Set aside to cool.
  2. Preheat oven to 350 degrees. Line a loaf pan with parchment paper.
  3. In a small bowl, combine the all of ingredients for the streusel topping. Work together with a fork until large crumbs are present. Place in refrigerator while mixing the bread ingredients.
  4. In a large bowl, combine flour, baking soda, baking powder, salt, spices and sugars. Stir well. In a small bowl, crack the egg and whisk until foamy. Add the vanilla and maple syrup to the egg, and whisk well. While whisking, pour in melted coconut oil. Mix well. Pour wet ingredients into dry and fold together with a spatula about 15 strokes. Fold in the reduced strawberry puree. Let batter sit for 5 minutes before filling the pan.
  5. Pour batter into pan. Top with cut berries and streusel topping. Bake in preheated oven for 40-50 minutes until toothpick comes out clean and top springs back when gently poked.
  6. Refrigerate leftovers in an airtight container.



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)

Did you make this recipe?
Tag @wellfedbaker on instagram and hashtag it #wellfedbaker

This website uses cookies to improve your experience. Accept