Gluten-Free Dairy-Free Strawberry Bread Recipe
When I was in high school I used to make strawberry bread that resembled a strawberry version of banana bread. It’s been ages since I made that but strawberry season got me thinking about it and recipe testing. While this isn’t healthy strawberry bread per se, it is a gluten-free dairy-free strawberry bread recipe that eats like a dessert. It’s so delicious you won’t even notice anything missing. Enjoy!
Jump to my GF DF Strawberry Bread Recipe
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What is Quick Bread?
According to Wikipedia, the 21st-century encyclopedia,
Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter.
Wikipedia
Chemical leavening agents are things like baking powder and baking soda. The benefits of using these instead of yeast are that some people are sensitive to yeast (myself included) and they are quicker to make since you don’t need to wait for the yeast to rise.
Most banana bread is quick bread whereas your favorite baguette is made with yeast.
Ingredients Needed to Make DF GF Strawberry Bread
- Dairy-Free Milk – You can use any dairy-free milk (or cow’s milk if you don’t need the recipe to be dairy free) but I like using almond milk to complement the almond extract. I recommend my easy vanilla homemade milk, but if you don’t have time for that then this is my favorite store-bought almond milk.
- Egg – This strawberry bread isn’t vegan because of the one egg in the recipe. People often substitute eggs with flax eggs so that may work but I haven’t tested it. If you make this recipe with a flax egg let me know how it turns out in the comments.
- Gluten-Free Flour – I have tested a lot of gluten-free flours for baking and by far my favorite is the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It already includes the perfect amount of Xanthan Gum so it’s one less ingredient you need to buy, and Xanthan Gum gives gluten free baking elasticity and stickiness naturally found in gluten. I’m not celiac but if you are, you can rest assured knowing this flour is made in a separate dedicated facility to avoid cross-contamination. If you don’t need the bread to be gluten-free you can swap this out 1 for 1 with all-purpose flour.
- Strawberries – The star of the show is strawberries and you may be finding yourself making lots of strawberry recipes during strawberry season. If you make any of my strawberry cocktail recipes and have the remaining strawberries leftover from the strawberry simple syrup, you can use those instead of fresh diced strawberries in the glaze.
- Vegan Butter – I’ve tried quite a few vegan butters and I really like this one for baking. It has a great flavor, comes in sticks so measures easily, and melts well.
What Tools Do You Need to Make Strawberry Bread?
- Loaf Pan | A standard 9″x5″ non-stick loaf pan is what the recipe has been tested with.
- Resealable Bag | The easiest way to coat the strawberries in flour (to prevent dying the bread and having the strawberries sink to the bottom) is by tossing them in a reusable resealable bag.
- Measuring Cups | This metal set stacks and has a pouring spout.
- Measuring Spoons | You won’t necessarily need this feature for this recipe, but I love these spoons because they fit into spice jars.
- Cooling Rack | Place the bread on a rack so the entire loaf cools before glazing.
Gluten-Free Dairy-Free Strawberry Bread Recipe
Servings: 8
Ingredients
FOR THE BREAD:
- ¾ cup granulated sugar
- ½ cup dairy-free milk
- ½ cup olive oil
- 1 large egg
- 1 teaspoon almond extract
- 2 cups 1 to 1 gluten-free baking flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups diced strawberries (about 1 lb.)
- 2 tablespoons 1 to 1 gluten-free baking flour
FOR THE GLAZE:
- 2 cups powdered sugar
- 2 tablespoons melted vegan butter
- ⅓ cup finely diced strawberries
- ½ teaspoon almond extract
Directions
- Preheat the oven to 350 degrees.
- Line 9″x5″ loaf pan with parchment paper.
- In a medium bowl, stir together the granulated sugar, df milk, olive oil, egg, and almond extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- In a resealable bag, toss together the strawberries and 2 tablespoons of flour to coat the strawberries.
- Fold the floured strawberries gently into the batter.
- Pour the bread batter into the loaf pan.
- Bake at 350 degrees for 50-55 minutes.
- Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, melted vegan butter, diced strawberries, and almond extract in a small bowl. Mix until it is smooth.
- Once the bread is cool, spread the glaze on top of the bread.
- Slice and serve.
Recipe adapted from Tastes of Lizzy T
More Very Obsessed Strawberry Recipes:
If you like this recipe, check out my GF DF Lemon Loaf too!
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