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Gluten-Free Strawberry Bread — finished gluten-free recipe
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
Cook Time 1 hour 15 minutes
Glaze setting (minimum) 20 minutes
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.