Moist Strawberry Bread (Print)
A tasty loaf bursting with roasted strawberries and topped with a sweet topping. Great as breakfast, a snack, or dessert.
# Ingredients:
→ Main Ingredients
01 -
2/3 cup oat flour
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1 cup whole wheat white flour
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2 eggs
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¼ cup unsweetened coconut flakes
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½ teaspoon salt
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1 teaspoon baking soda
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1 tablespoon coconut oil
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½ cup unsweetened applesauce
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½ cup plain full-fat Greek yogurt
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2 tablespoons maple syrup
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½ teaspoon almond extract
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1 teaspoon vanilla extract
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1 cup chopped roasted strawberries, *see steps
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extra sliced strawberries for garnish
→ For the Glaze
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¼ teaspoon vanilla
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2 teaspoons whole milk
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½ cup powdered sugar
# Steps:
01 -
Set your oven to 400°F (200°C). Spread the chopped strawberries on a baking sheet and roast for 20 minutes. Take them out, let them cool, and lower the oven temperature to 350°F (175°C).
02 -
Mix together oat flour, whole wheat flour, salt, baking soda, and coconut flakes in a large bowl.
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Crack eggs into a medium bowl and whisk them lightly. Toss in the applesauce, Greek yogurt, almond extract, vanilla extract, maple syrup, and coconut oil. Stir until smooth.
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Pour the wet mixture into the large bowl with the dry ingredients. Stir everything together until there are no dry spots.
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Gently add the roasted strawberries to the batter and carefully fold them in.
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Coat a loaf pan with some spray oil and pour the batter in. Arrange the sliced strawberries on top. Pop it in the oven at 350°F (175°C) for about 55 minutes. When a toothpick comes out clean, it’s ready.
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Once it’s done baking, let it sit in the pan for 5 minutes. Then move it to a cooling rack and wait until it cools down completely.
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Stir together powdered sugar, milk, and vanilla in a small bowl. Add a little more milk if it’s too thick, or extra sugar for a thicker glaze.
09 -
After the loaf cools, place it on a rack over some parchment paper. Drizzle the glaze all over so it runs down the sides. Let it firm up before cutting and enjoying.
# Notes:
01 -
Roasting the strawberries makes them sweeter and keeps the bread from turning too wet.
02 -
Use a gluten-free flour mix to make this without wheat.
03 -
Freeze slices for up to 3 months. Let them defrost at room temp before eating.