Gluten-Free Strawberry Lemon Bread

This gluten-free strawberry lemon bread is wonderfully tender and moist, with strawberries baked into every bite. The light pink glaze adds a touch of sweetness without overpowering the loaf. With its bright lemon flavor and sweet, juicy strawberries, this bread strikes the perfect balance of sweet and tangy.

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Ingredient Notes

Gluten-free flour: My favorite gluten-free and dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, make sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.

Instructions

Whisk together the gluten-free flour, baking powder, and sea salt in a large bowl.

In a medium-sized bowl, whisk together the sugar, eggs, almond milk, avocado oil, lemon zest, lemon juice, and vanilla extract.

Then mix the wet ingredients into the dry ingredients. Let it sit for 10 minutes.

Preheat the oven to 350°F. Spray a 9×5-inch metal loaf pan with nonstick cooking spray or line the bottom of the pan with parchment paper.

Dice enough strawberries to make one cup. Slice two or three more strawberries and set aside. Save one strawberry for the glaze. Mix the diced strawberries with 1 tablespoon gluten-free flour to lightly coat the strawberries.

After the batter has rested for 10 minutes, carefully fold in the strawberries and then pour the batter into the prepared pan. Place reserved strawberry slices on top of the batter.

Bake for 60-65 minutes or until a toothpick inserted in the middle of the bread comes out clean. Let the bread cool on a wire rack for 10 minutes, then remove it from the pan and place it directly on the wire rack to cool.

Glaze: 

Place the powdered sugar and lemon juice in a medium-sized bowl. Smash the strawberry with a fork, then add it to the bowl. Use a hand mixer to mix. Then spread the glaze over the top of the cooled bread. 

How to store

Store: After the glaze has been completely set, you can store the bread on the counter covered in plastic wrap or a covered container for up to 3 days. After that, I suggest refrigerating it for 1 or 2 more days.

Freeze: You can also freeze your strawberry lemon bread for up to three months by wrapping it with at least two layers of plastic wrap and an outer layer of aluminum foil. To use, remove the loaf from the freezer and allow it to thaw on the counter. You could also freeze individual slices for a quick and easy treat for later.