FRESH STRAWBERRY BREAD. That tastes like a healthy breakfast version of strawberry shortcake. Omg! Btw, when’s the last time you had a strawberry baked good? If it’s been a while, then this healthy strawberry bread is for you.
I found myself dreaming about fresh strawberries and couldn’t help but pile a few containers of juicy, bold red strawberries into my grocery cart with an adventurous baking idea in mind involving siggi’s strawberry yogurt aka your girl’s fav high protein + low sugar yogurt.
I ran home, tossed a few ingredients together to create a high protein, gluten free strawberry bread that you’ll want to slather with peanut butter, top with extra strawberry slices and devour for your afternoon snack. At least that’s what my husband did. After the first bite, he said: “Now this is the woman I married.” Cute, huh?
Anyway, I hope you love this bread as much as we do. I’ve included tips for adding chocolate chips or making a lemon version — oh and of course, turning it into muffins if that’s your thing. Enjoy! Xo.
What makes this strawberry bread healthier?
Unlike traditional strawberry bread recipes that are packed with refined sugars and extra oil, this one is:
- Naturally sweetened: thanks to pure maple syrup and fresh strawberries.
- Gluten free: with the help of almond flour and oat flour.
- Higher in protein thanks to siggis: the creamy siggi’s yogurt gives the strawberry loaf a wonderful boost of protein. I love siggi’s yogurt because it includes more protein than sugar per cup.
- Full of healthy fats: instead of fat from lots of oil, this recipe has a boost of healthy fats from the almond flour.
Everything you’ll need to make this healthy strawberry bread
This strawberry bread recipe is packing all the goods: protein from siggi’s yogurt, delicious flavor from fresh strawberries and a touch of almond extract, and easy to use gluten free flours. Here’s what you’ll need to make it:
- Flour: we’re using my fav mix of almond flour and oat flour to keep this bread gluten free and super fluffy. I don’t recommend any other flours and have only tested this recipe as is.
- Eggs: you’ll need three eggs in this recipe to give the bread moisture and create fluff.
- Sweetener: this healthy strawberry bread is naturally sweetened thanks to pure maple syrup.
- Siggi’s Yogurt: the key to this strawberry bread? Yogurt! I love using siggi’s strawberry yogurt to double up on that real strawberry flavor that just so happens to have real fruit pieces. The yogurt keeps the bread super moist while adding in protein.
- Baking staples: you’ll also need vanilla & almond extract, a little coconut oil, baking soda and salt.
- Mix-ins: fresh diced strawberries bursting in every bite? Yes, please! See my tip below for incorporating fresh fruit in baked goods.
- For the glaze: the strawberry lemon glaze is out of this world delicious. You’ll just need powdered sugar, fresh lemon juice and a little strawberry jam.
Simple ingredient swaps
Out of a few ingredients? Here’s what I can suggest in terms of substitutions:
- Pick a yogurt flavor. If you don’t have strawberry yogurt feel free to use vanilla or plain yogurt instead.
- Choose the oil. Instead of coconut oil you can also use melted butter, melted vegan butter or olive oil.
- Out of almond extract? Feel free to simply omit. Though I highly recommend getting some because it adds amazing flavor.
- Go dairy free. Siggi’s has amazing plant-based yogurt cups that would be great for keeping this strawberry bread dairy free.
- Try it refined sugar free: you can also try my paleo powdered sugar in the glaze if you’d like to keep the bread refined sugar free. Or skip the glaze altogether.
Don’t forget this tip when adding fruit to baked goods
Fresh fruit can often “stain” a baked good (i.e. change the color to that fruit’s color) or drop to the bottom of the loaf. To fix this you’ll simply toss the fresh strawberries in a bit of extra flour before mixing it into the batter.
How to make homemade oat flour
Good news, you can easily make your own oat flour right at home to use in this strawberry bread recipe. Check out my tutorial on how to make homemade oat flour right at home. So easy!
FAQs
- Can I use a different flour? Unfortunately, no, this healthy strawberry bread will not turn out with the right texture if you use a different flour. Please stick to the recipe!
- Can I make this strawberry bread vegan? I haven’t tested this strawberry bread recipe using flax eggs or with dairy free siggis but let me know if you do in the comments.
Mix it up with these fun flavors
- For a chocolate chip strawberry loaf: reduce diced strawberries to 1 cup total and add in ⅓ cup of chocolate chips (we suggest mini chocolate chips!). Skip the glaze and simply sprinkle on a few extra chocolate chips on top of the loaf before baking. YUM.
- For a lemon strawberry loaf: I recommend using siggi’s lemon yogurt instead of strawberry and adding 1 tablespoon of lemon zest to the batter. You could also reduce the maple syrup to ¼ cup and add in 2 tablespoons of fresh lemon juice if you’d like!
Want to make strawberry muffins?
Feel free to turn this healthy strawberry bread into muffins by simply adding the batter to a muffin tin (this recipe will make 10 muffins) and baking them at 350 degrees F for 20-25 minutes until the tester comes out clean. YUM.
How to store & freeze strawberry bread
- At room temp: this strawberry bread can be left wrapped at room temp for a day, and you can absolutely make it a day or two ahead of time. Just glaze it before serving.
- In the fridge: after a day at room temp I’d recommend storing the bread sealed in the fridge for up to 5 days.
- In the freezer: yes, you can freeze this healthy strawberry bread! Let it cool completely and either cut it into slices before placing it in an airtight container or freezer-friendly bag in the fridge, or freeze the whole thing for up to 3 months. I recommend glazing the bread before serving. To thaw the whole loaf simply let it thaw at room temp for a few hours. You can do the same with the individual slices, or you can reheat them in the microwave for about 30 seconds.
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I hope you love this amazing, healthy strawberry shortcake bread! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Fresh Strawberry Shortcake Bread with Strawberry Glaze
Wonderful healthy strawberry bread made gluten free thanks to almond flour and oat flour and packed with a boost of protein thanks to siggi’s strawberry yogurt. This fluffy and moist strawberry bread is naturally sweetened with maple syrup for the perfect brunch treat or snack. Add a luscious strawberry glaze if you’d like!
- Wet ingredients:
- 3 eggs
- ⅓ cup pure maple syrup
- 1 (5.3 ounce) container siggi’s strawberry or vanilla yogurt
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon melted and cooled coconut oil (or sub melted butter or olive oil)
- Dry ingredients:
- 1 ½ cups packed fine blanched almond flour
- 1 cup oat flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Mix-ins:
- 1 ¼ cups diced strawberries + 1 tablespoon oat flour
- For the strawberry lemon glaze:
- 1/3 cup powdered sugar
- 1 tablespoon strawberry jam
- 1-2 tablespoons lemon juice, plus more to thin if necessary
Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and spray the pan with nonstick cooking spray.
In a large bowl, mix together the eggs, maple syrup, yogurt, vanilla extract, almond extract and coconut oil until smooth.
Next add dry ingredients to wet ingredients: almond flour, oat flour, baking soda and salt. Mix everything together with a wooden spoon until well combined.
Mix the diced strawberries + 1 tablespoon oat flour in a medium bowl. Fold the diced strawberries into the batter. Pour batter into the prepared loaf pan and bake for 35-45 minutes or until the tester comes out clean. Allow bread to cool in the pan for 10 minutes before removing and transferring to a wire rack to finish cooling. Make sure the bread is completely cool before you add the icing.
To make the strawberry glaze: in a small bowl mix together the powdered sugar, strawberry jam and lemon juice until well combined and smooth. Add more lemon juice to thin the glaze if you’d like. Pour over cooled bread then cut into 10 slices. Enjoy!
To make strawberry muffins: If you want to make this recipe into muffins, this recipe will make 10 muffins. Bake at 350 degrees F for 20-25 minutes until the tester comes out clean.
For a chocolate chip strawberry loaf: reduce diced strawberries to 1 cup and add in ⅓ cup of chocolate chips (we suggest mini chocolate chips!). Skip the glaze and simply sprinkle on a few extra chocolate chips on top of the loaf before baking.
For a lemon strawberry loaf: I recommend using a lemon yogurt and adding 1 tablespoon of lemon zest to the batter. You could also reduce the maple syrup to ¼ cup and add in 2 tablespoons of fresh lemon juice.
Nutrition
Servings: 10 slices
Serving size: 1 slice
Calories: 240kcal
Fat: 12.1g
Saturated fat: 2.2g
Carbohydrates: 27.3g
Fiber: 3.2g
Sugar: 14.5g
Protein: 8.1g
This post is sponsored by siggi’s. All text and opinions are my own. Thank you for supporting the brands that make AK possible!
