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.

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.

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

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!