This Strawberry Quick Bread will be one of the easiest recipes you will ever make.

Last week I was ready to start baking again. The kids were both officially in school and the house was quiet. I asked you all in my Stay Gluten Free Community what flavor quick bread you wanted and strawberry and lemon were the top two choices. Since I already had a bunch of strawberries, it was the winner. 

This loaf came out great, but the slices are delicate. You have to let the loaf cool completely before you slice it. A long time ago, I wrote a blog post about trouble shooting gluten free baking and one of the key things I had learned over the years was that if you don’t let your baked goods cool completely they may be gummy at first.

I also really didn’t recipe test this. Meaning, I didn’t make this loaf a bunch of times, a bunch of different ways. I made it once and since it was delicious, and I was pleased with the results I didn’t make it again. So I will be very curious how it turns out when you make it. Please share your results with me in the group or send me an email.

Thankfully using my OWN all-purpose gluten free flour I don’t have to make things multiple times. Which in the long run saves so much on ingredients. If you haven’t tried my flour blend yet, it is the very best way to get the best results when baking my recipes. Readers have also shared that my flour has become their go-to. This still amazes me. You can learn more about it here.

And remember, I use a digital scale. That is also key to getting accurate results. 

So here you go…enjoy!

Ingredients

• Shortening for pan
• 250 grams Paola’s OWN all-purpose GF flour
• 1 teaspoon xanthan gum
• 200 grams sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 310 grams (2 cups) fresh cut strawberries (small pieces)
• 2 large eggs, room temperature
• 2/3 cup whole milk or non-dairy alternative
• 1/3 cup avocado oil
• 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees and grease the bottom and sides of a 9×5 loaf pan with shortening.
2. Clean and cut strawberries into small pieces. Pat them dry with a paper towel to remove excess moisture.
3. In a large bowl whisk the flour, xanthan gum, sugar, baking powder, baking soda and salt together. Remove 11 grams of the mixture and gently toss it into the strawberry bowl. Gently coat all the strawberries. Set both aside.
4. In a medium bowl whisk together the eggs, coconut milk, oil, vinegar and vanilla extract.
5. Pour the wet ingredients into the dry flour mixture and mix using a rubber spatula just until combined. Do not use an electric mixer.
6. Gently fold in the coated strawberries.
7. Pour the batter into the prepared loaf pan.
8. Bake 55-65 minutes or until a toothpick inserted into the center comes out clean.
9. Let the loaf cool in the pan for 20 minutes, then remove the bread from the pan and place it on a wire rack to cool completely.
10. Slice, serve and enjoy!

I hope you love this bread as much as we did.

Talk soon!