Strawberry Lemon Bread is made with whole grains, fresh strawberries, and sweetened with maple syrup. Dairy-free and rich in fiber, this fruit-forward bread is perfect for brunch or dessert.This recipe post is sponsored by So Delicious Dairy Free and Sprouts Farmers Market. I was compensated for my time, however all opinions are my own.
Whole-Grain Strawberry Lemon Bread
This whole-grain loaf is brimming with bright, fruity flavor. It’s naturally sweetened with maple syrup and fresh strawberries, and finished with a lemon-imbued glaze. Enjoy it for Sunday brunch, mid-day snacks, or to curb the post-dinner sweet tooth.
We’ve been enjoying this bread on repeat so far this spring. I’ve also been dropping off batches to friends and family, all of which relay rave reviews. Plus, most will never know it’s made with whole-grains and completely dairy-free.
Strawberry Lemon Bread: Ingredients and Substitutions
In hopes that you can tap into what’s already in your pantry, there are quite a few suitable substitutions for this bread. The berries are more-or-less a must, but trust me, so worth it! Here’s what you need:
- White whole-wheat flour: This whole-grain flour is milled from white wheat so the color and the flavor are lighter, but all of the nutritional benefits are still there. If you’re unsure about going full whole-grain, you can use half all-purpose and half white whole-wheat flour.
- Maple syrup: Maple syrup’s complex flavor caliber allows you to use less for the same amount of sweetness compared to granulated sugar. Plus, pure maple syrup contains antioxidants. You can also use honey or brown rice syrup here.
- So Delicious® Dairy Free Coconutmilk Yogurt Alternative: This plant-based yogurt is made from organic coconutmilk, and naturally free of lactose, casein, carrageenan, artificial flavors, and MSG. In addition, So Delicious Dairy Free products are verified by the Non-GMO Project’s product verification program. In this bread, it adds moisture plus a touch more sweetness.
- Eggs: I have NOT yet tried flax or chia eggs in this bread, so I cannot currently offer a vegan substitution. If you try them, let me know how it goes!
- Coconut oil: If you don’t have any coconut oil on hand, feel free to use melted and cooled butter or vegetable oil.
- Baking soda: Since the bread contains fresh lemon juice (an acid), baking soda is the only leavening agent necessary.
- Fresh strawberries: The star of this dish is fresh strawberries, however you can also use chopped raspberries, blackberries, or blueberries.
- Lemon zest and juice: This bread calls for two installments of lemon zest and juice to ensure abundant brightness.
How to Make Strawberry Lemon Bread:
This bread is super simple to make, and only requires two mixing bowls and a loaf pan. Here is how it’s done:
Combine Wet Ingredients
In a large bowl, combine the yogurt, maple syrup, coconut oil, eggs, lemon zest and juice. Stir with a whisk until smooth.
Combine Dry Ingredients
In a separate bowl, combine flour, baking soda, and salt; stir to combine.
Add Yogurt Mixture to Flour Mixture
Pour wet ingredients into the bowl with dry ingredients and stir until just combined. Next, toss the strawberries with 2 tsp of flour, and then fold them into the batter.
Add Batter to a Loaf Pan
Grease a 9×5″ loaf pan and pour batter into the pan. You could line it with parchment paper or foil for easy removal, but I find that as long as the pan is throughly greased, the bread comes out easy.
Next, place the bread in the oven and bake at 350°F for 50 to 55 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let the bread cool in the baking pan on a wire rack for at least 1 hour. After 1 hour (or longer) transfer the bread to a wire rack to cool completely.
While the bread cools, prepare the glaze by whisking lemon zest and juice into powdered sugar. Once smooth, spoon it over the bread and let it trickle down the sides.
Note: the crust becomes softer if the bread cools in an airtight container overnight!
Store the Strawberry Lemon Bread in an an airtight container or plastic bag in the refrigerator for up to 5 days!
FAQs about Strawberry-Lemon Bread
Can you freeze Strawberry Lemon Bread?
In short, yes! To freeze this bread, make sure it fully cools before following these instructions. Also, do NOT glaze the bread prior to freezing. If desired, drizzle glaze over each individual slice once thawed.
- Slice the loaf.
- Individually wrap each slice of Strawberry-Lemon Bread with plastic wrap.
- Place wrapped pieces in a freezer-friendly airtight container or plastic bag.
- Freeze up to 3 months!
Can I use frozen strawberries?
Frozen strawberries will work as long as they are completely thawed and dried before stirring into the batter. I suggest blotting them thoroughly with paper towels to remove as much moisture as possible.If you give this recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Strawberry Lemon Bread
- Mixing bowls
- Loaf pan
- 1/4 cup coconut oil, melted and cooled
- 1/2 cup maple syrup
- 2 eggs
- 1 (5.3-oz.) container So Delicious Coconutmilk Yogurt Alternative (plain) (sub yogurt of choice)
- 1 Tbsp. lemon zest, plus 2 Tbsp. lemon juice (from 2 lemons)
- 1 tsp. vanilla extract
- 1 3/4 cups white whole-wheat flour (210 grams), plus 1 tsp.
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 cup fresh strawberries, cleaned, stemmed, and finely chopped
- 1/2 cup powdered sugar
- 1 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice (from 1 lemon)
- Preheat oven to 350°F. Grease a 9×5″ loaf pan with cooking spray.
- In a large bowl, combine coconut oil, maple syrup, eggs, So Delicious Coconutmilk Yogurt Alternative, lemon zest and juice, and vanilla. Stir with a whisk.
- In a separate bowl, combine flour, baking soda, and salt; mix well. Pour yogurt mixture into bowl with flour mixture and stir until just combined. Toss strawberries with remaining 1 tsp. flour, and fold into batter.
- Pour batter into prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the bread cool in the baking pan on a wire rack for at least 30 minutes. Remove bread from pan, and transfer to a wire rack to cool completely.
- Prepare glaze by combining powdered sugar, lemon zest and juice in a bowl. Spoon glaze over bread right before serving.