This post may contain affiliate links. Please read our disclosure policy.
Strawberry Lemon Bread is made with whole grains, fresh strawberries, and sweetened with maple syrup. Dairy-free and rich in antioxidants, this fruit-forward bread is perfect for brunch or dessert.
Table of Contents
Why You’ll Love this Strawberry Lemon Bread
- Perfect for Spring. This loaf is brimming with bright, fruity flavor, and the perfect way to usher in spring. Enjoy it for weekday breakfast, Sunday brunch, or a mid-day snack.
- Naturally Sweetened. The bread is sweetened with maple syrup and fresh strawberries, and also happens to be dairy free. (If you happen to have an abundance of fresh strawberries on hand, I highly suggest my Strawberry Cobb Salad, too!)
- Whole-Grain. I love using white whole-wheat flour to slip in extra fiber and whole grains. Alternatively, you can use regular all-purpose flour. Either way, the bread will have a moist, tender crumb.
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.
It’s moist, delectably lemony, and sure to become a family favorite.
For more spring-inspired recipes, also check out this Asparagus and Feta Salad, Smashed Cucumber Salad, and White Bean Lemon Soup.
The Ingredients
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 good-for-you antioxidants.
- Coconutmilk Yogurt: This plant-based yogurt is made from coconutmilk, and naturally lactose-free. Alternatively, you can use regular Greek yogurt.
- Eggs: I have not yet tried flax or chia eggs in this bread, so I cannot currently offer a vegan alternative. 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 raspberries, blackberries, or blueberries.
- Lemon zest and juice: This bread calls for two installments of lemon zest and juice to ensure abundant brightness.
For a complete list of recipe ingredients and quantities, see the recipe card below.
Dietary Note
Looking to make this bread gluten free? While I have not tried the recipe with gluten-free flour, you could experiment by swapping the white whole wheat flour for your favorite gluten-free 1-to-1 baking blend.
The Directions
This bread is super simple to make, and only requires two mixing bowls and a loaf pan. Here is how it’s done:
Step 1: 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.
Step 2: Combine Dry Ingredients. In a separate bowl, combine flour, baking soda, and salt; stir to combine.
Step 3: Add Wet Ingredients to Dry Ingredients. Stir until just combined. Next, toss the strawberries with 2 tsp of flour, and then fold them into the batter.
Step 4: Pour Into Loaf Pan. You could line the pan 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.
Step 5: Bake at 350°F for 50 to 55 minutes, or until a toothpick inserted in the center comes out mostly clean.
Step 6: 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.
Step 7: Prepare Glaze by whisking lemon zest and juice into powdered sugar. Pour glaze over bread, slice, and enjoy!
Recipe Variations
- Use a Different Fruit. In place of chopped strawberries, this bread is also delicious with raspberries or blueberries. (Just be sure to coat them with a little flour first to prevent sinking.)
- Spread Jam in the Middle. Pour half of the bread batter into the loaf pan, and then spoon a thin layer of fresh strawberry or raspberry overtop. Pour the remaining batter over the jam, and bake as instructed!
- Omit Glaze. The bread is equally delicious without the glaze and instead served with a pat of warm butter, jam, or lemon curd. You can also top each slice with a dollop of your favorite yogurt for a heartier breakfast or snack.
Recipe Tips and Tricks
- Use Room Temperature Ingredients. Especially the eggs and oil. Room temperature ingredients mix more easily.
- Coat Strawberries in Flour. This helps evenly distribute the fruit in the batter, and prevents the chunks of strawberries from sinking to the bottom.
- Let Cool Completely. Before glazing, be sure the bread is cooled to room temperature. Otherwise, the glaze may melt and run, which could make the bread soggy.
- Avoid Overmixing. Once you combine the wet and dry ingredients, stir until JUST combined. (As soon as the flour disappears, it’s good to go!) Overmixing the batter may lead to a dense, tough bread.
- Don’t Overbake. You know strawberry lemon bread is done baking when a toothpick inserted in the middle comes out clean, without any moist crumbs. If you prefer to use an instant-read thermometer, check that it registers at 195-200 degrees F.
FAQs
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.
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.
1. Slice the loaf.
2. Individually wrap each slice of bread with plastic wrap.
3. Place wrapped pieces in a freezer-friendly airtight container or plastic bag.
Freeze up to 3 months.
Leftover strawberry lemon bread can be kept in an airtight container at room temperature for 3 days. After 3 days, refrigerate for an extra 2 days.
If you give this recipe a try, be sure to snap a picture and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Strawberry Lemon Bread
Equipment
- Mixing bowls
- 9×5″ Loaf pan
Ingredients
- 1/4 cup coconut oil, melted and cooled (or avocado oil)
- 1/2 cup maple syrup
- 2 eggs
- 1/2 cup plain coconutmilk yogurt
- 1 Tbsp. lemon zest, plus 2 Tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- 1 3/4 cups white whole-wheat flour (210 grams), plus 1 tsp. (or all-purpose flour)
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 cup fresh strawberries, cleaned, stemmed, and finely chopped
Lemon Glaze
- 1/2 cup powdered sugar
- 1 Tbsp. fresh lemon juice
Instructions
- Preheat oven to 350°F. Grease a 9×5″ loaf pan with cooking spray.
- In a large bowl, combine coconut oil, maple syrup, eggs, coconutmilk yogurt, 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 and lemon juice in a bowl. Drizzle glaze over bread right before serving.
Notes
- Frozen strawberries will work as long as they are completely thawed and dried before stirring into the batter. I suggest blotting them thoroughly with a paper towel to remove as much moisture as possible.
- I’ve tested this recipe with a Gluten Free 1:1 Baking Flour (Bob’s Red Mill brand), which worked well, however the bread was slightly crumbly. Adding an extra 1/2 teaspoon of xanthan gum will help combat this.
- Store, covered, at room temperature for 3 days. After 3 days, refrigerate and store for an extra 2 days.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I have never left a comment on a recipe site before but this was too good. Way better than what I thought it would taste like. I used King Arthur golden whole wheat flour and regular dairy yogurt, everything else as written. Thank you! 🙂
This was delicious! I used what I had, so I subbed King Arthur Flour and used Greek Yogurt. Batter was a little thicker consistency than I expected (may have been sloppy measuring on my part), but it turned out great! I shared some with Mom who loved it too. I will be making this regularly!
I loved this bread way more then I expected too. It was something I decided to make because I had all the ingredients, and then it turned out being delicious. Definitely use wheat flour and don’t over do it on the strawberries like I did! Jamie knows what she’s talking about!
I loved this bread way more then I expected too. It was something I decided to make because I had all the ingredients, and then it turned out being delicious. Definitely use wheat flour and don’t over do it on the strawberries like I did! Jamie knows what she’s talking about!
Mine just came out of the oven. Looks and smells so good! Can’t wait to try it once it’s cooled.
I subbed the yogurt for 2/3 cup unsweetened applesauce and used whole wheat flour.
Didn’t bother with the glaze.
Forgot to rate 😅
This was amazing!! Used half coconut flour, half regular flour, could only find strawberry flavored coconut yogurt so used that, and had honey on hand instead of maple syrup and it was to die for!! Not sure we nailed the icing ratio but it didn’t matter because this bread is so moist and delicious. Thank you!
I actually got to taste this made by Jamie personally! I’m a lucky lady with a talented Sis-in-law. The icing reminded me of Starbucks lemon pound cake but this tasted sooo much better and was so much more healthy!! Excellent sweet!
Aw I love you!! Best review! Thank you for taking time to show the love!
Hello wondering if I can use gluten free flour for this? 💕
Is this refined or unrefined coconut oil?
Made for Mother’s Day and it was a hit!
20 stars… i know this is going to be delish! looks divine! what type of coconut oil do you use a d what can i sub for coconut milk yogurt, not sure i’ve seen it at gelsons.
thanks!
Hi, Carol!
I use virgin coconut oil (any brand works!). You can use plain, full-fat yogurt in place of coconut yogurt. Hope you enjoy it!!
That looks so delicious! i love making your recipes! Quick question, I got some strawberry puree as part of my CSA box this week. Any way I could swap some of the chopped strawberries? I know I’d need to adjust other liquid ingredients
Oh that sounds delicious! Hard to say, but I’d try 1/4 cup strawberry purée mixed with 3/4 cup fresh. You shouldn’t have to adjust any of the other ingredients.