FRESH STRAWBERRY BREAD. That tastes like a healthy breakfast version of strawberry shortcake. Omg! Btw, when was the last time you had a strawberry baked good? If it’s been a while, then this healthy strawberry bread is for you.
I found myself dreaming about fresh strawberries and couldn’t help but pile a few containers of juicy, bold red strawberries into my grocery cart with an adventurous baking idea in mind involving siggi’s strawberry yogurt aka your girl’s fav high protein + low sugar yogurt.
I ran home and tossed a few ingredients together to create a high protein, gluten free strawberry bread that you’ll want to slather with peanut butter, top with extra strawberry slices and devour for your afternoon snack. At least that’s what my husband did. After the first bite, he said: “Now this is the woman I married.” Cute, huh?
Anyway, I hope you love this bread as much as we do. I’ve included tips for adding chocolate chips or making a lemon version — oh and of course, turning it into muffins if that’s your thing. Enjoy! Xo.
Make the Recipe of the Month with us
This beautiful strawberry bread is June’s Recipe of the Month! Bake it up this month and share your creation on the blog or on social for the chance to win an epic prize. Get all of the deets here, including important dates and this month’s charity!
AK Strawberry Week: Day 3
This incredible quick bread is part of #AKStrawberryWeek! All week long I’m sharing my BEST strawberry recipes here on the blog and on Instagram. Stay tuned all week and head over to Instagram to check out the gorgeous recipe videos!
What makes this strawberry bread healthier?
Unlike traditional strawberry bread recipes that are packed with refined sugars and extra oil, this one is:
- Naturally sweetened: thanks to pure maple syrup and fresh strawberries.
- Gluten free: with the help of almond flour and oat flour.
- Higher in protein: by using protein-packed yogurt. I love siggi’s yogurt because it includes more protein than sugar per cup. Try the strawberry or vanilla in this recipe!
- Full of healthy fats: instead of fat from lots of oil, this recipe has a boost of healthy fats from almond flour.
Everything you’ll need to make this healthy strawberry bread
This strawberry bread recipe is packing all the goods: protein from siggi’s yogurt, delicious flavor from fresh strawberries and a touch of almond extract, and easy to use gluten free flours. Here’s what you’ll need to make it:
- Flour: we’re using my fav mix of almond flour and oat flour to keep this bread gluten free and super fluffy. I don’t recommend any other flours and have only tested this recipe as is.
- Eggs: you’ll need three eggs in this recipe to give the bread moisture and create fluff.
- Sweetener: this healthy strawberry bread is naturally sweetened thanks to pure maple syrup.
- Yogurt: the key to this strawberry bread? Yogurt! I love using siggi’s strawberry yogurt to double up on that real strawberry flavor that just so happens to have real fruit pieces. The yogurt keeps the bread super moist while adding in protein.
- Baking staples: you’ll also need vanilla & almond extract, a little coconut oil, baking soda and salt.
- Mix-ins: fresh diced strawberries bursting in every bite? Yes, please! See my tip below for incorporating fresh fruit in baked goods.
- For the glaze: the strawberry lemon glaze is out of this world delicious. You’ll just need powdered sugar, fresh lemon juice and a little strawberry jam.
Simple ingredient swaps
Out of a few ingredients? Here’s what I can suggest in terms of substitutions:
- Pick a yogurt flavor. If you don’t have strawberry yogurt feel free to use vanilla or plain yogurt instead.
- Choose the oil. Instead of coconut oil, you can also use melted butter, melted vegan butter, or olive oil.
- Out of almond extract? Feel free to simply omit. Though I highly recommend getting some because it adds amazing flavor.
- Go dairy free. Use any dairy-free yogurt you’d like. Siggi’s has amazing plant-based yogurt cups that would be great for keeping this strawberry bread dairy free.
- Try it refined sugar free: you can also try my paleo powdered sugar in the glaze if you’d like to keep the bread refined sugar free. Or skip the glaze altogether.
Don’t forget this tip when adding fruit to baked goods
Fresh fruit can often “stain” a baked good (i.e. change the color to that fruit’s color) or drop to the bottom of the loaf. To fix this you’ll simply toss the fresh strawberries in a bit of extra flour before mixing it into the batter.
How to make homemade oat flour
Good news, you can easily make your own oat flour right at home to use in this strawberry bread recipe. Check out my tutorial on how to make homemade oat flour right at home. So easy!
FAQs
- Can I use a different flour? Feel free to swap the oat flour for white whole wheat flour, but do not substitute the almond flour for a different flour.
- Can I make this strawberry bread vegan? Unfortunately, this bread will be too moist to bake with flax eggs. Feel free to use dairy free yogurt to keep it dairy free.
Mix it up with these fun flavors
- For a chocolate chip strawberry loaf: reduce diced strawberries to 1 cup total and add in ⅓ cup of chocolate chips (we suggest mini chocolate chips!). Skip the glaze and simply sprinkle a few extra chocolate chips on top of the loaf before baking. YUM.
- For a lemon strawberry loaf: I recommend using siggi’s lemon yogurt instead of strawberry 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 if you’d like!
Want to make strawberry muffins?
Feel free to turn this healthy strawberry bread into muffins by simply adding the batter to a muffin tin (this recipe will make 10 muffins) and baking them at 350 degrees F for 20-25 minutes until the tester comes out clean. YUM.
How to store & freeze strawberry bread
- At room temp: this strawberry bread can be left wrapped at room temp for a day, and you can absolutely make it a day or two ahead of time. Just glaze it before serving.
- In the fridge: after a day at room temp I’d recommend storing the bread sealed in the fridge for up to 5 days.
- In the freezer: yes, you can freeze this healthy strawberry bread! Let it cool completely and either cut it into slices before placing it in an airtight container or freezer-friendly bag in the fridge, or freeze the whole thing for up to 3 months. I recommend glazing the bread before serving. To thaw the whole loaf simply let it thaw at room temp for a few hours. You can do the same with the individual slices, or you can reheat them in the microwave for about 30 seconds.
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- Healthier Carrot Cake Banana Bread
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Looking for more? Check out all of our delicious bread recipes here.
I hope you love this amazing, healthy strawberry shortcake bread! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Fresh Strawberry Shortcake Bread with Strawberry Glaze
Ingredients
- Wet ingredients:
- 3 eggs
- ⅓ cup pure maple syrup
- 1 (5.3 ounce) container 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, gluten free if desired
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ teaspoon salt
- Mix-ins:
- 1 ¼ cups diced strawberries + 2 tablespoons oat flour
- For the strawberry lemon glaze:
- 1/2 cup powdered sugar
- 1 tablespoon strawberry jam
- 1-2 tablespoons lemon juice, as necessary
Instructions
- 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.
- In a large bowl, mix together the eggs, maple syrup, yogurt, vanilla extract, almond extract and coconut oil until smooth.
- Next add dry ingredients to wet ingredients: almond flour, oat flour, baking powder, baking soda and salt. Mix everything together with a wooden spoon until well combined.
- Mix the diced strawberries + 2 tablespoons 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.
- To make the strawberry glaze: in a small bowl mix together the powdered sugar, strawberry jam and 1 tablespoon lemon juice until well combined and smooth. Add additional lemon juice, 1 teaspoon at a time, to thin the glaze as necessary. Pour over cooled bread then cut into 10 slices. Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on April 9th, 2021, and updated with new photos on June 6th, 2023.
195 comments
This sounds and looks delicious. Currently on a diary free diet thanks to breastfeeding; is there any way I can substitute something for the yogurt? I would love to make this!
Never mind. I just read the diary free substitute note. Thanks!
Enjoy! 🙂
Wow wow wow! Sooooo good. My whole house smelled like a strawberry field. Skipped the glaze and still super yummy! Also I didn’t have Siggis on hand so I used strawberry chobani and it was wonderful. I saw this recipe pop up in the morning and I thought… YUP I’m gonna make that for dessert tonight!
The best! Glad you enjoyed 🙂
Oh my god!!! I have tried this recipe. Everybody in my family loved it. Thanks for sharing!
So happy to hear that!!
I am trying this recipe right now. Please help, I am so frustrated, I would like to know what I messed up. 😭 I had to add milk in, bc otherwise I could not even stir the batter. I have of course followed every step and measurements in the recipe. I have even bought measurements cup to try this recipe as I love your recipes and got tired calculating into grams. 🤣 Somehow the amount of flour (almond and pata) was waaaay too much for me, and there was not enough liquid. I am so frustrated. Trying to bake a little longer, hoping it still turns out well. 😊 Wish me luck!!!! i love your site and everything you cook up for us. All the best from a soon to be mama from Switzerland! 😘
I mean oats not pata, sorry!
So sorry to hear that, Gabriella! How did the bread turn out? It sounds like the flour measurements or the wet ingredient measurements may have been off as the batter should look like it does in the photos. Let me know how it went!
Can’t wait to try it but how can I sub maple syrup?
Feel free to use coconut sugar! I haven’t tested it but think it should work!
Just sweet enough, delicious, and perfect for the beautiful spring strawberries! I added 1/2 tsp strawberry extract since I had it on hand, and it definitely enhanced the strawberry flavor. Will definitely make again!
Perfect! Love that!
This is absolutely delicious! I made a few tweaks out of necessity to use what I had on hand. I used siggis dairy free strawberry yogurt and worked just fine. I also coated the strawberries in arrowroot flour because I ran out of oat flour. I think this worked okay. I used a slightly larger loaf pan and just took 5 minutes off of the cook time. Lastly, I cut into it about 7 minutes after taking it out of the oven because I have zero patience and it smelled too good (I know this is a no no, oops! :)). Overall I don’t think that messed with it too much. This was amazing and I cant stop eating it! Extra points for being very easy to throw together!
Perfect! I’m glad those little swaps worked out well 🙂 Perfect snack or breakfast!
The bread turned out delicious; however, my glaze was very thin and didnt stay on TOP of the bread, it saturated the bread and then made it soggy. How can I thicken up the glaze?
Feel free to add more powdered sugar next time to thicken it up, and make sure the bread is completely cooled so that it doesn’t soak in 🙂
This is DELICIOUS. I made the bread with dairy-free yogurt (kite hill, unsweetened vanilla) and only glazed two-thirds so I could share the unglazed portion with my 14-month-old nugget. He and I both loved it! We are on day 3, and it is had held so well in the fridge. I plan to try to make it again in a couple of weeks in muffin form.
Perfect! So glad it was a hit!
Pretty tasty although I feel the strawberries lost their texture as I may have chopped them up too small. Think I’ll try a different version next time, with no strawberries in the batter.
Let me know how it goes without the strawberries inside! I’m sure it will still be delicious 🙂
The recipe calls for almond flour but you give instructions for “oat flour”. Can oat flour be used in the recipe?
Sorry, my fault. I did not see it calls for both flours.
No problem! Both flours give it a great texture 🙂
I told myself to wait to make these until we have an abundance of strawberries from my garden. I couldn’t. I made a double batch of muffins with the glaze (22min bake time) and they taste so delicious and springy!
Too good not to try1 Glad you loved it!
I used dairy-free plain (unsweetened) oat yogurt instead of the yogurt listed in the recipe, and everything turned out beautifully! So delicious! And not too sweet. 🙂 I made the muffin version. Baked for 23 minutes, perfection!
Love it! Such a great breakfast or snack 🙂
This was the perfect healthy after school snack. I sliced it hot and poured the glaze on individual slices since no one would wait for it to cool. It’s even better with a dollop of real whipped cream on top!
So delicious! I only had plain yogurt but had some strawberry purée in the freezer so I subbed those for the strawberry yogurt. Left out the glaze and made them as muffins for my kids to eat for breakfast. I actually got 12 muffins out of the recipe. Adding this to my favorites for healthy kids’ breakfasts!
Love it! I’m glad that worked out well!
Can I sub regular flour?
I wouldn’t recommend it – sorry!
I followed the recipe to the letter. It was perfect!
I’m so glad!!
Followed the recipe as written. I’m wondering why it sunk in the middle??
Gluten free baked goods tend not to rise. Sounds like it might have had some excess moisture likely due to the strawberries.
Love this recipe! I made it without the powdered sugar in the glaze (just mixed some lemon juice + strawberry jam). Such a delicious and moist strawberry bread. My family loves it – it’s already more than halfway gone 🙂 this will definitely be a recipe I make over and over! Thanks Monique!!
So happy to hear that! Perfect snack or breakfast 🙂
I normally don’t comment on sites like these, but I just had to on this one because this bread IS SO FREAKIN GOOD!! I make the cupcakes as mentioned in the notes to the recipe and they were AMAZING! I did use the strawberry yogurt as opposed to the vanilla and am glad that I did – the strawberry flavor was perfect. My husband did try one without glaze, and he mentioned with the glaze is definitely better than no glaze (duh!). I do recommend storing in the fridge over leaving on the counter – I did both and the fridge were definitely better.
Amazing!! So glad you both enjoyed and thanks for your comment 🙂
My husband loved this. I used 1/2 cup strawberry yogurt (wasn’t sure how much a 5.3 oz container measured out to. We are metric here). Also used frozen strawberries as it is very hard to find fresh organic strawberries where we live. However the cake seemed to be too wet in some spots. Any suggestion on using frozen strawberries?
I’m glad he enjoyed! If you’re using frozen strawberries I recommend letting them thaw completely then draining off the liquid that comes out. Toss with flour per the recipe instructions and then there shouldn’t be too much moisture 🙂
The strawberry bread turned out delicious. I love that it’s not too sweet. I didn’t add the glaze. It really reminded me of strawberry shortcake. Unfortunately, mine came out under baked after baking 40 mins and when I tested it out of the oven it seemed to be fine. Hopefully, next time after longer in the oven it will be fully baked.
Such a great snack or healthy treat! Let me know how it goes next time with a little more baking time as everyone’s ovens tend to run slightly differently.
This was delicious and my husband says I should forego all other recipes and only ever bake this (3 year old gave 2 sticky thumbs up too). Subs/Mods: Didn’t have yogurt so subbed 2/3 cup unsweetened vanilla almond milk + 2 tsp apple cider vinegar for yogurt, and topped with 1 tsp turbinado sugar just before putting in oven. Went 1 c strawberries + 1/4 c chocolate chips/no glaze route and it came out great – maybe just a hair too moist (baked 40 mins). Thanks for the tasty recipes, AK!
I’m glad those swaps worked out well! Such a great breakfast or snack 🙂
Loved this bread!! The strawberries were such a perfect blend of sweet but not too sweet. My family couldn’t wait until it cooled, so we first tried it alone, without the glaze and I actually preferred it! We ended up making the glaze and just keeping it on the side for the rest of the family. Lasted only 2 days in our house. Delicious!! Next time we make it, we’re going to try the muffins!
Amazing! So happy to hear that!
Was very delicious didn’t even need to put the glaze on it. The only problem I had is I baked it for 55 minutes and it still was too moist in the center of the bread.
What can I do about that?
I’m not sure why this would have happened unless it was a measurement issue or if your strawberries were too wet. Did you coat them in flour, follow the recipe exactly and also use fresh, not frozen strawberries?
I have made it twice and mine continues to come out too wet. I am wondering if I used too many strawberries and that is causing the problem. Maybe 3rd time is a charm and will keep the berries to truly 1c.
This is seriously one of the best bread recipes I’ve tried from AK. It was SO good! Every morning I’d wake up thinking about how excited I was to eat this for breakfast. It’s so tasty & addicting. Can’t recommend this recipe enough!
So happy to hear that! Such a great breakfast or snack for spring 🙂
This bread is heavenly! The texture is out of this world – soft, moist, and with a tender crumb. I baked my loaf for 35 minutes and it came out perfectly. I tried to get creative by doing a strawberry shortcake-style crumble with oats, butter, sugar, and ground freeze dried strawberries on top instead of the glaze. It worked out OK. This bread is not very sweet as written, but I am positive that Monique, in her all knowing-ness, made it that way purposefully to balance with the sweetness of the glaze. I also will be putting in more strawberries next time – yum yum!
So glad you enjoyed! And yes the bread isn’t meant to be overly sweet, but the glaze adds the perfect amount 🙂
I was very excited about this recipe and can see where it could be a five star under different circumstances. I think there is some misinformation in the recipe as shown on the website. Either the proportions of the dry ingredients are incorrect or there is a wet ingredient missing. The batter is very stiff and dry as it is, leading me to believe that there’s an error with one or the other.
Hi! I can assure you that the recipe is correct as written. Feel free to watch the video to see how the consistency should look – the bread batter will be slightly thick because of the gluten free flours, but it will bake up beautifully and should not be dry or stiff. I’d recommend double checking the ingredient measurements!
anything monique comes up with is amazing BUT let’s put it this way, my boyfriend saw i was cutting a slice and said “don’t you dare give the neighbor a slice”
hahaha too good!!
this was SO delish. i didn’t include the lemon juice (just a personal preference) and actually baked these in a brownie bites pan. yum!
Perfect! Glad you enjoyed!
So delicious!!!! Love the texture. I have been enjoying this all week for breakfast without the glaze. My mom (who claims to not like any “healthier” treats) called it suberb!
Love that! Such a great breakfast or snack 🙂
Made this today, finally cut into it. This will be on heavy rotation in my house!! Another super simple and delicious recipe! Going to make a batch into muffins next!
So happy to hear that!! Let me know how the muffins go 🙂
Hi Monique
We simply love all your recipes
Thankyou
Regarding this strawberry Cake can I use vanilla Greek yogurt as we don’t get siggis easily here in Mexico City
Awaiting your reply
Many thanks
Hi! I’m so glad you’re loving the recipes here. And yes, that will work!
Hi! I’m looking forward to trying this but am curious to know whether a 1:1 ratio can be applied if using all-purpose flour instead of almond and oat flour?
Nvm….I saw the flour note. Reading is fundamental lol
No worries! Unfortunately I haven’t tested it so I can’t be sure.
This was absolutely delicious!! My family loved it and my daughter wants me to make this again. Thank you so much for the recipe!!
So happy to hear that!!
This is a delightful loaf recipe! The bread itself isn’t too sweet at all, the strawberries get soft and sweet, and the glaze adds just the right “strawberry lemonade” balance! My only comment/question is that the loaf is very moist, to the point where I need a fork to eat it, but it is definitely cooked through. I am thinking this is probably because I only had regular yogurt, which seems significantly wetter than Siggis or Greek yogurt. Next time I’ll make sure to try it with the right yogurt. Thank you for the delicious recipe!
Glad you enjoyed! And yes regular yogurt tends to be much thinner / more liquidy than siggi’s or greek yogurt, so that could be why. Let me know if you give it a try with another yogurt!
This is the best strawberry bread ever! I made them into muffins. Sooooo amazing!
Sounds delicious! Glad you enjoyed 🙂
Bread just came out of the oven and smells divine! Cant wait to eat it! One question- my glaze looks nothing like yours. It’s more transparent and very lemony tasting. I only used one tbs lemon juice. Any ideas or does that sound right?
Hi, Christie! So sorry for the delay. Hope you enjoyed the bread! Feel free to add more powdered sugar to make it thicker next time!
I made with all oat flour as muffins for a mother’s day brunch and they were spectacular!
I’m glad that worked out well! Perfect treat for Mother’s Day 🙂
Update, 3rd time making and still delicious as ever. Today I made a double batch and made a loaf and a batch of muffins. Both turned out great, my oven only required the muffins cook like 12 to 15 minutes. Going to freeze the muffins to have to pull out for snacks.
Amazing! So happy to hear that 🙂
Delicious! Made a double batch (1 to share). Sub’d in plain sheep yogurt. I’ve been serving it warmed up with the glaze drizzled on top. You can definitely not tell that this is a gluten-free recipe. I especially like the low amounts of maple syrup/coconut oil in this healthy loaf. Thanks for another great recipe Monique!
I’m SO happy to hear you loved this one, Sharon!
I asked my husband to rate this one, and he gave it 5 stars! It smelt like cake while it was baking! Great flavor esp with a drizzle of maple on top! I had some difficulties with some of the ingredients. I tried the lemon option but couldn’t find lemon yogurt, so I used strawberry greek, but it was the “fruit on the bottom” type. I’ll either use vanilla or regular strawberry yogurt next time. But still very yummy and perfect consistency! I’m glad I checked it after 35 mins because the top was browning a lot, so I covered it with foil and let it cool another 10 mins. Thank you!
Oh YAY so happy to hear that he and you both loved this one 🙂 My preference is Siggi’s, who makes lots of different flavors. Can’t wait for you to make it again!
I subbed raspberries for strawberries but otherwise followed the recipe as is. This is so good! Love the nutritious take on a quick bread. Most importantly, it tastes great. I would probably leave the loaf in longer (towards the end range of the given time) next time. The icing was surprisingly good for someone who doesn’t love things too sweet – lemon juice was a nice touch. My kids LOVED this bread too.
Ooh yummy, I bet the raspberries were amazing in here! Glad that you guys loved it 🙂
This is super easy to make and is sooo good!
Made this today with my daughter, what a hit! We made it into muffins, 25 minutes at 350 was perfect. Patiently waited for the muffins to cool to add the glaze, though I think they’d be wonderful without the glaze as well! The only thing I did differently than what the recipe called for was a 5.3oz container of vanilla coconut yogurt instead of siggis – only because that’s what I had on hand. They are delicious, we’ll certainly make these again.
Such a fun baking project to do together! I’m so happy you loved it, Jessica!
If I wanted to use regular flour and not make GF… what measurements would I use?
I haven’t tested this with all purpose flour so I’m not totally sure, sorry! Let me know if you try it 🙂
I made this recipe into muffins instead of a loaf of bread. I got 11 muffins out of the batter and took them out right at 20 mins, they were just starting to get slightly browned on the top but did not dry out. Great way to use up some strawberries on hand!
Nice! So happy this recipe worked well as muffins 🙂
Could I strictly use oat flour for this recipe? Or even almond meal? I don’t have almond flour
Sorry, I wouldn’t recommend switching up the flours here!
I made this strawberry loaf last week and what a hit!!! followed recipe word for word and its honestly the best cake I’ve ever eaten. fluffy and moist with a subtle strawberry flavour and drizzled with the most decadent glaze….just so more some!!! im making another today but wanted to try the lemon strawberry loaf. unfortunately couldn’t find lemon yogurt so got strawberry again. just wondering whether adding a little lemon extract + the lemon juice and zest would be alright or not???? thankypou soooo much for this amazing recipe… I’ve read many other of your loaf recipes and can’t decide which to try after this. its hard to come across a site that is so health conscious…its absolutely marvellous…thankyou, thank you, thank you!
SO happy you love it, Vanessa!! Thank you! I think lemon zest + juice would be totally delicious in here.
Excited for you to try more recipes soon!
This is SO GOOD! Super moist and fluffy and packed full of strawberry goodness! It feels light enough that I could eat it for breakfast AND dessert meaning this recipe will be on repeat in my household during summer strawberry season! 🍓
Hi! I loved the flavor of this bread! I made a mistake somewhere, and the bottom half ended up being too moist, like oatmeal. Should I have thoroughly blotted the strawberries? I also whisked the filling, so I don’t know if that played a role in it being too wet.
Hi! Sorry to hear that. You mixed the strawberries with oat flour (step 4)? Did you change anything else about the ingredients? I’m not sure what could have happened, other than it possibly being underbaked…
I loved this recipe, I have been looking for a nice summer recipe that involves strawberries and this was so refreshing. #AKRecipeoftheMonth
Yess! So glad you gave this recipe a try and it turned out great for you!
We are literally making this right now and we are drooling already. Your recipes, never disappoint and the strawberry smells so good in us. #AKRecipeoftheMonth
#AKRECIPEOFTHEMONTH
Can I use more almond flour instead of oat flour/gluten free flour?
I made this yesterday and it came out so moist and yummy! I couldn’t stop eating it. The glaze made with jam isn’t too sweet so it’s a nice combo with lemon juice mixed in it.
#AKRecipeoftheMonth
Love this so much! Glad you are loving this recipe as much as I am ❤️
Already knew this would be a winner like every other loaf on the site! I barely let the glaze set before devouring a piece! #akrecipeofthemonth
Yess! So excited to hear that you are loving this recipe, Erin!
Wow. I know you call yourself the tahini-queenie, and muffin queen, but I would go so far as to say that you are the salad and loaf queen as well. This dessert (but suitable for breakfast too hehe) is phenomenal. You have cracked the code to the perfect gf crumb (whilst using a minimal ingredient list!!). The combo of oat flour (drier) and almond flour (denser and moist) is killer! Love love love the utilization of almond extract (an absolute must) and fresh summer strawberries. Monique, you are my o.g. food blogger, that I’ve been following since you began. I check your site every day and cook/bake your recipes multiple times a week. Love your creativity and approach to food and life.
Thanks for your internet presence!!!
whoops in my excitement I forgot to rate and mention the hashtag for the giveaway!
#akrecipeofthemonth
Aw this seriously means the world to me, Celia! I appreciate it so much and am so glad you are loving my recipes ❤️
Made this today and just put the glaze on and sooooo delicious!!! Make now for the perfect healthy treat.
#AKRecipeoftheMonth
Made this today and just put the glaze on and tried a piece while still a bit warm… could not hold back because looks so divine. Make now for perfect summery treat! #AKRecipeoftheMonth
Always looking for a healthy way to use up summer berries and this was definitely it! I made a citrus version with lemon and orange zest and juice and reduced the maple syrup. Also did a combo of blueberries and strawberries. The berries and almond flour keep everything super moist.
#AKRecipeoftheMonth
YUM! I am so excited to hear that you are absolutely loving this recipe.Love the addition of blueberries and different citrus, great idea!
This is my third time making this bread! I always double the recipe and make it into muffins so my 3 hungry teenagers can grab a couple out of the freezer for a quick breakfast. I love that these are gluten free and so much healthier than a typical strawberry muffin recipe. My entire family loves these, and the glaze takes them to the next level! #AKRecipeoftheMonth
Sounds perfect, Amy! So glad you and the family are loving this recipe. 🍓❤️
Summer goodness! I agree with the person who said this is “eat with a fork moist.” My kids said it tasted like strawberry shortcake. My husband said it reminded him of pineapple upside down cake, which makes sense with the fruit and the glaze. I’m taking it to a potluck to share. Thanks!
#AKRecipeoftheMonth
YESS! SO glad this bread is a hit for you and the whole family 🍓❤️
Easy recipe. I made them into muffins. I also added a few extra diced strawberries to the glaze…so very good! I love the tartness of the glaze, though I struggled with consistency. The muffins turned out amazing. They’re not super pretty (like the bread is), but they are delicious!
#AKRecipeoftheMonth
LOVE this! Glad your loving this recipe and the muffins turned out delish for you 🍓❤️
Super delicious recipe for my CSA strawberries! I added lemon zest to the batter for a strawberry lemonade twist. It’s hard to eat just one piece! Even my husband loves it!
LOVE this, Jessica. I am so glad you’re enjoying this recipe and it turned out great for you 🍓🍋
I made this for a family supper and it was a big hit!! Delicious and healthy.
So glad it is a hit ❤️🍓
I made the bread this week and it is so delicious. It was my time using almond flour for a baked good in a long time. I loved the texture it gave to the bread. I have made other strawberry breads but this is the first time coating the strawberries with flour. I think it really helps to keep them distributed and maintain their color! #AKRecipeoftheMonth
Ah this is the best, Siena. I am so glad you are loving this recipe and it turned out great for you 🍓❤️
This was a nice change of pace for breakfast. I used Chobani Low Sugar Strawberry Greek Yogurt which probably made it a little more moist than with Siggi’s skyr. So this morning I put a slice in the air fryer for a few minutes (without the glaze) and WOW! That took it from good to great! #AKRecipeOfTheMonth
Oh this sounds amazing, Molly. I love that you warmed it in the air fryer, sounds amazing. 🍓
Made these into muffins and they were delicious! Would definitely make again #AKRecipeoftheMonth
Yay! I am so excited to hear that you are loving this recipe and it turned out great for you, Jessica!
My daughter is gluten free, my youngest is not and they both devoured these muffins. I got 12 muffins, only had vanilla Greek yogurt, I had some freeze dried strawberries so I mixed in the powder into the yogurt to make it “strawberry yogurt” I also didn’t have strawberry jam so I just mixed the powder with the icing sugar and lemon juice for the glaze as well.
They were so good, gone in 2 days, I’d make the same substitutions next time since they went over so well that way.
LOVE this! So glad you and the family are loving this recipe. Thanks so much for sharing your subs, happy to hear it turned out great for you! ❤️🍓
I made this recipe today with my 2 sons and my whole family loved it! We used a strawberry oat yogurt and it turned out perfectly. Thanks for the delicious and healthy recipe!
Ah yay! I am SO glad this recipe is a hit for the entire family ❤️🍓
Can I use greek yogurt?
That should work!
Can I sub the almond flour for another kind of flour? Thanks
Hi Angela – I do not recommend subbing the almond flour in this recipe. So sorry!
What a delicious recipe! I had an abundance of very ripe strawberries and while I love crisps and crumbles and cakes, this was different and very tasty. I love the moist texture and the healthy ingredients. Since my berries were so sweet and ripe, I only used half of the glaze recipe and did a little drizzle and it was just perfect. Definitely a hit in my house!
#AKRecipeoftheMonth
AH this is so great, Adrienne! I am so glad you’re enjoying this recipe and it turned out great for you!
This recipe is so delicious! Made the muffin version last week and already had to make another batch! The almond extract gives it a really special flavor. #AKRecipeoftheMonth
Ah yes! I am SO glad you’re loving this recipe and it turned out great for you ❤️
So simple to make and yet so delicious! Such a great texture. Made it without the glaze and it still satisfied my sweet tooth
#AKRecipeofthemonth
YAY! I am so glad to hear youre loving this recipe as much as I am 🍓❤️
Delicious summer bread! I made some extra glaze to top each slice with because it’s so very yummy. #AKRecipeoftheMonth
YUM! The glaze is a MUST, so glad you’re loving this recipe ❤️🍓
Hi i am looking forward to making this however i would really appreciate it if you could give your recipes in grams or ounces as well as cups please? I find weighing leads to better results. Thank you 😊
Hope you enjoy this recipe, Fiona. I am working on adding metric measurements to my website, thanks for your feedback.
The bread itself is not very sweet, which I like, but it is not a sweet bread if that is what you are looking for. I didn’t have almond flour so I subbed GF all purpose flour and it still turned out great! #AKRecipeoftheMonth
AH! I am SO glad this bread turned out great for you, Marissa. Thank you for your review, I appreciate it ❤️🍓
SO SO delicious with healthy ingredients! I made 2 loafs and am freezing one for quick breakfasts!
I ended up needing extra cooking time (I covered the bread with foil and continued cooking for about 15 minutes after the 45 minutes.) Thanks for the recipe!
#AKRecipeoftheMonth
YUM! I am happy to hear you’re loving this delicious recipe. Thanks for your review, I appreciate it 🍓❤️
This is the perfect bread to begin summer with! It’s so good I’ve went through two loafs in 2 days! It’s perfect for breakfast, a snack, or dessert! I can’t wait to try the lemon strawberry loaf version!
Seriously SO good. glad to hear you’re loving this recipe and can’t wait to hear how you like the lemon strawberry version, 🍓😍
Loved how easy this #AKRecipeofthemonth was to make!! Perfect texture and flavoring! Can’t wait to make it again!!
YAY! glad you are loving this recipe, so fun, easy to make, and always a hit 🍓❤️
Made for the first time this weekend with guests visiting. Everyone LOVED it. I doubled up on the glaze to make it more of a dessert but it ended up being eaten for breakfast, lunch, dinner, snack and dessert all weekend long. #AKRecipeoftheMonth
YUM! Love this so much. SO glad this recipe turned out great for you. This recipe is perfect for any time of the day 😍👏🏼
Made this #AKRecipeoftheMonth as muffins, which came out wonderfully. I accidentally forgot the coconut oil, but they still came out delicious.
Ah YUM! I am SO excited to hear that you are loving this recipe and the muffins turned out great for you, Christine ❤️
This was so good! I only had greek yogurt on hand so I was worried it was too thick but it turned out great. So moist and spongey and delicious. Next time I’ll try with the almond extract!
YUM! So glad this recipe turned out great for you with the Greek yogurt. Thanks so much for sharing 🙂
This bread has such a refreshing summer flavor. What a great use for strawberries .I’ve made other strawberry bread recipes that turned a grayish color during the baking process. This bread kept its beautiful color and texture. #AKRecipeoftheMonth
Oh this is the best, Lynette. I am so glad you gave this recipe a try and it turned out great for you 🍓❤️
I made the bread recipe as written for #AKRecipeoftheMonth but made the glaze with apricot jam since that is what I had on hand. The flavors were so bright and refreshing and this bread didn’t last more than 2 days in my house!
Ah this sounds delicious! So glad this recipe turned out great for you and you’re loving it!
#AKRecipeofthrMonth
Strawberry bread 😋 delicious.
#AKRecipeoftheMonth
Caitlyn Knight
Clk.2@aol.com
This strawberry loaf is super yummy oh my goodness! I love how it’s gluten free and has ingredients that are easy on the stomach. The only thing I could say is that I only had 1/2 cup of almond flour left and substituted the rest with oat flour. The cake came out very moist to the point where it basically broke in half when I took it out of the pan (it was fully cooked I swear)! Can’t wait to try it following the recipe precisely next time 🙂 #AKRecipeoftheMonth
It was probably the oat flour that caused that to happen. I am glad it tasted delicious though!
#AKRecipeoftheMonth Yay! A GF loaf that I didn’t have to double the recipe time for. So good!
YUM! So glad you’re loving this one 🙂
This strawberry shortcake bread turned out sooo good! This recipe is perfect for summer and it looks beautiful! I made both the bread and a small batch of muffins. Shared them with family and they were a hit! Definitely going to be making them again. #AKRecipeoftheMonth
Hi, Heather! Thanks so much for commenting. Glad that you all loved the bread and the muffins!!
I may or may not have made this twice in the last 24 hours after going strawberry picking yesterday. ☺️ Everything about it was perfect. I used plain low-fat yogurt and olive oil, and opted for no glaze. Thank you!
#AKRecipeoftheMonth
Omg YESSS so glad you love it! And freshly picked strawberries?! Wow. Thanks for your entry!
First time making this, it’s so good!!! #AKRecipeoftheMonth
Woohooo! Glad you loved it, Carrie! Thanks for your entry 🙂
I am always excited to make your gluten free recipes! I love that this recipe does not use coconut flour. The taste is sweet and tart from the strawberries. My husband does not like bits of fruit, so I pureed the strawberries and swirled them in!
Nice!! So happy you loved it, Denise 🙂
Loved this recipe, and that it’s GF and uses almond/oat flour. I knew it was going to slap so I doubled the batch – doubling it still fits into a KitchenAid mixer FYI. Don’t sleep on the glaze, it’s 10/10 and a must. I took the second batch over to a friend’s house and they said it was the “best thing they’ve ever tasted.” Fantastic way to take advantage of strawb season. #AKRecipeoftheMonth
Hahaha NICE, glad you doubled the recipe! So happy your friend loved it, too 🙂
This was a hit with the whole family. Incredibly moist and flavorful…definitely don’t skip the glaze!
#AKRecipeoftheMonth
I’m SO glad you loved it. Thanks for your entry, Traci!
Recipe turned out great and was a big hit at the office. I didn’t have jam, so I used strawberry purée which made the glaze a bit runny, worth using jam next time.
#AKRecipeoftheMonth
YAY I’m so happy you all loved it! And good to know about the puree.
My daughter and I went strawberry picking and used the recipe to make muffins! Very delicious and a perfect recipe to do with a two-year-old!
Me again! Forgot to tag #AKrecipeofthemonth