Gluten-Free Strawberry Bread

This gluten-free strawberry bread is a quick loaf with small pieces of fruit through the crumb. Baking powder and baking soda provide the lift, so there is no proofing stage. The pale pink icing uses a separate small portion of strawberries and is added only when the loaf is cold.

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Small fruit pieces distribute more evenly

Dice the berries to about one-third of an inch. Large chunks make uneven wet pockets and are harder to distribute through the batter. Tossing the pieces with the dry ingredients before combining the batter gives them a coating without adding an unmeasured extra spoonful of flour.

Use the correct loaf pan

Line a 9-by-5-inch pan and level the fairly thick batter before baking. A smaller pan makes a deeper loaf and changes how the center cooks. Keep the parchment handles out of the batter so they remain useful when it is time to lift the loaf onto a rack.

Judge the middle, not just the crust

The long bake can color the top before the center is finished. A loose foil cover protects it while the middle continues cooking. Check for raw batter on the tester; a moist berry mark is different. Give the loaf its initial rest in the pan before lifting it.

Let the icing become a cap

Use a fairly thick strawberry icing and spread it over a fully cooled loaf. If the surface is warm, the icing loosens and runs more than intended. Let the coating settle and dry slightly before cutting so the knife does not pull the whole layer away from the first slice.

Gluten-free ingredients and allergens

Use the listed flour weights and distinguish individual bread flours from a plain gluten-free blend. Follow each xanthan or psyllium instruction rather than changing binder amounts automatically. Check packaged ingredients and use clean tools and surfaces to limit gluten cross-contact. Other allergens are listed separately; gluten-free does not mean dairy-free or nut-free.

Contains: Egg and milk. Check the flour blend.

For dough preparation hygiene, see FDA guidance on handling flour safely.

Serving and storage

Keep covered in a cool, dry place for 3–4 days; refrigerate in a warm kitchen.

For another gluten-free idea, browse gluten-free strawberry sheet cake. You can also explore the DayTasty recipe collection.

Lucas Bennett

Gluten-Free Strawberry Bread

Bake gluten-free strawberry bread with diced berries and strawberry icing. Includes a 9-by-5-inch pan, mixing guidance and cooling tips.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Glaze setting (minimum) 20 minutes mins

Servings: 10 slices

Ingredients Method Notes

Ingredients

  

Strawberry loaf

• 150 g granulated sugar
• Finely grated zest of 1 lemon
• 55 g unsalted butter melted and cooled until warm
• 25 g neutral oil
• 75 g full-fat plain or Greek yogurt room temperature
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 240 g plain gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum; omit if already in the blend
• 1/4 tsp salt
• 250 g fresh strawberries hulled and diced about 1/3 inch

Strawberry icing

• 30 g fresh strawberries hulled
• 120 g powdered sugar
• 1 tsp vanilla extract

Method

 

1. Heat a conventional oven to 350°F / 180°C. Line a 9 × 5-inch loaf pan, leaving parchment handles.
2. Rub lemon zest into sugar, then whisk in melted butter, oil, yogurt, eggs and vanilla. Combine flour, baking powder, baking soda, xanthan and salt separately.
3. Toss the diced loaf strawberries through the dry ingredients until coated. Add the wet mixture and stir into a thick, even batter without flour pockets. Spread into the prepared pan.
4. Bake about 75 minutes, until risen and golden and a tester has no raw cake batter. A few moist crumbs are fine. Cover loosely with foil if the top browns before the center is ready.
5. Cool in the pan 10–15 minutes, then lift onto a rack and cool completely. Mash the icing strawberries, then whisk in powdered sugar and vanilla to make a thick icing.
6. Spread over the cold loaf. Let the icing set about 20–30 minutes before slicing.

Notes

Cool in the pan 10–15 minutes, then cool fully before icing. Glaze sets in 20–30 minutes.
Keep covered in a cool, dry place for 3–4 days; refrigerate in a warm kitchen.
Contains: Egg and milk. Check the flour blend.
Use the specified flour and binder amounts. Check packaged ingredient labels and avoid gluten cross-contact.