Fresh Strawberry Shortcake Bread with Strawberry Glaze
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.95 out of 5 stars
(91)
Ingredients
10 servings
- Wet ingredients:
- 3 eggs
- ⅓ cup pure maple syrup
- 1 (5.3 ounce) container 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, gluten free if desired
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ teaspoon salt
- Mix-ins:
- 1 ¼ cups diced strawberries + 2 tablespoons oat flour
- For the strawberry lemon glaze:
- 1/2 cup powdered sugar
- 1 tablespoon strawberry jam
- 1-2 tablespoons lemon juice, as necessary
How would you rate this recipe?
Preparation
Step 1
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.
Step 2
In a large bowl, mix together the eggs, maple syrup, yogurt, vanilla extract, almond extract and coconut oil until smooth.
Step 3
Next add dry ingredients to wet ingredients: almond flour, oat flour, baking powder, baking soda and salt. Mix everything together with a wooden spoon until well combined.
Step 4
Mix the diced strawberries + 2 tablespoons 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.
Step 5
To make the strawberry glaze: in a small bowl mix together the powdered sugar, strawberry jam and 1 tablespoon lemon juice until well combined and smooth. Add additional lemon juice, 1 teaspoon at a time, to thin the glaze as necessary. Pour over cooled bread then cut into 10 slices. Enjoy!
Step 6
Save recipe for the next time?
