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Strawberry Lemon Bread
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5 from 11 votes

Strawberry Lemon Bread

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.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 30 minutes
Course: Breakfast
Cuisine: American
Diet: Low Lactose
Servings: 8 to 10
Author: Jamie Vespa MS, RD

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

Serving: 1slice | Calories: 215kcal | Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Sodium: 128mg | Fiber: 3g | Sugar: 17g