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healthy strawberry bread sliced on a wooden board

Fresh Strawberry Shortcake Bread with Strawberry Glaze

Wonderful healthy strawberry bread made gluten free thanks to almond flour and oat flour and packed with a boost of protein thanks to siggi’s strawberry yogurt. This fluffy and moist strawberry bread is naturally sweetened with maple syrup for the perfect brunch treat or snack. Add a luscious strawberry glaze if you’d like!

Course Breakfast, Gluten Free, Snack
Cuisine American
Keyword healthy strawberry bread, strawberry bread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 slices
Calories 240 kcal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • 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 tablespoon melted and cooled coconut oil (or sub melted butter or 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
  • For the strawberry lemon glaze:
  • 1/3 cup powdered sugar
  • 1 tablespoon strawberry jam
  • 1-2 tablespoons lemon juice, plus more to thin if necessary

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 coconut 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 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. Make sure the bread is completely cool before you add the icing.
  5. To make the strawberry glaze: in a small bowl mix together the powdered sugar, strawberry jam and lemon juice until well combined and smooth. Add more lemon juice to thin the glaze if you’d like. Pour over cooled bread then cut into 10 slices. Enjoy!

Recipe Notes

To make strawberry muffins: If you want to make this recipe into muffins, this recipe will make 10 muffins. Bake at 350 degrees F for 20-25 minutes until the tester comes out clean.

For a chocolate chip strawberry loaf: reduce diced strawberries to 1 cup and add in ⅓ cup of chocolate chips (we suggest mini chocolate chips!). Skip the glaze and simply sprinkle on a few extra chocolate chips on top of the loaf before baking.

For a lemon strawberry loaf: I recommend using a lemon yogurt and adding 1 tablespoon of lemon zest to the batter. You could also reduce the maple syrup to ¼ cup and add in 2 tablespoons of fresh lemon juice.

Nutrition Facts
Fresh Strawberry Shortcake Bread with Strawberry Glaze
Amount Per Serving (1 slice)
Calories 240 Calories from Fat 109
% Daily Value*
Fat 12.1g19%
Saturated Fat 2.2g14%
Carbohydrates 27.3g9%
Fiber 3.2g13%
Sugar 14.5g16%
Protein 8.1g16%
* Percent Daily Values are based on a 2000 calorie diet.