Moist and fluffy Almond Flour Strawberry Bread is here to celebrate strawberry season! Reminiscent of strawberry pancakes, this delicious bread makes the perfect sweet breakfast or snack.
If you’re on the prowl for a strawberry-infused treat that comes with health benefits and not a lot of added sugar, you’re in the right place!
This almond flour strawberry bread has just the right level of sweetness for my palate and is a lovely celebration of berry season.
Inspired by my Almond Flour Blueberry Bread recipe I shared a while back, this strawberry version is just as well loved!
All things considered, this berry studded quick bread recipe is grain-free, dairy-free, refined sugar-free and paleo friendly, making it suitable for folks with dietary restrictions.
Between the fresh flavor and tender crumb, you won’t miss the regular flour and sugar in this easy strawberry bread recipe.
The perfect sweet breakfast or afternoon snack, this lovely gluten-free strawberry bread is a lovely companion to a mug of coffee or tea. For a boost of protein, enjoy a slice with Greek yogurt and some fresh berries.
If you’re looking for a coconut flour version that uses coconut sugar, make my Coconut Flour Strawberry Banana Bread.
Let’s discuss the basic ingredients for almond flour strawberry bread. Most grocery stores carry all of them.
Ingredients for Almond Flour Strawberry Bread:
Almond Flour and Tapioca Flour: Taking the place of all-purpose flour, we use a combination of almond flour and tapioca flour for this healthy quick bread recipe. This combination yields a texture that is fluffy and tender, similar to regular flour.
I like using Bob’s Red Mill Super Fine Almond Flour for the best light and fluffy texture. Other brands of finely ground almond flour will work too but the results can vary.
I don’t recommend replacing the almond flour with any other flour, especially coconut flour, as more changes would need to be made to the recipe. Almond meal works but it is fairly grainy due to its coarser grind so it doesn’t yield the best texture.
Eggs: A few eggs help give rise to the bread and add to its fluffy texture. I don’t recommend replacing the eggs with an egg replacement like flax eggs because grain-free recipes need the extra leavening in order to reach the right texture.
Bring the eggs out of the refrigerator ahead of time to bring them closer to room temperature.
Pure Maple Syrup: I love using pure maple syrup to sweeten the bread because it provides a sort of strawberry pancakes flavor that I find to be so enticing.
The bread isn’t overly sweet so if you prefer sweet treats, consider adding 1 to 3 tablespoons of brown sugar in addition to the pure maple syrup.
Pure Vanilla Extract: A splash of vanilla brings warm flavor to the bread, making it even more delicious. If you enjoy the flavor of almond extract, feel free to add 1/2 teaspoon.
Baking Powder: The leavening agent here. Baking powder helps the bread rise, bake evenly, and ensures it holds together nicely when sliced.
Sea Salt: Salt goes a long way in enhancing flavors and making sweet treats taste sweeter without the need for more sugar. Be sure to include it!
Fresh Strawberries: The true star of the show here! Fresh chopped strawberries provide bursts of joy throughout the bread. If you’re a fan of berries, you’ll absolutely love it!
I haven’t tested the recipe using frozen berries, but it should work.
I do recommend thawing them first to remove any excess liquid and chopping them into smaller pieces prior to adding them to the batter.
Lemon Zest: I like adding lemon zest to boost the flavor of this delicious strawberry bread. It adds a citrusy essence which I find compliments the fresh berries. Orange zest works great here too!
Sliced Almonds (optional): Topping the bread with sliced almonds gives it a nice little crunch on top, which I find to be delightful. Skip them if you aren’t into sliced almonds.
Feel free to add chocolate chips to the bread batter if you’re a chocolate lover!
Now that we’ve covered the simple ingredients for this healthy quick bread recipe, let’s make it!
How to Make Almond Flour Strawberry Bread:
Wash the strawberries with lukewarm water and pat them dry with a paper towel. Cut the strawberries into small pieces.
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
Add the eggs, pure maple syrup, and vanilla extract to a large bowl and mix well until the wet ingredients are combined.
Transfer the almond flour, tapioca flour, baking powder and sea salt to a separate bowl and mix to combine the dry ingredients.
Pour the flour mixture into the large mixing bowl with the wet ingredients and stir well until a thick batter forms.
Fold in the fresh chopped strawberries and lemon zest (if adding) until well incorporated throughout the dough.
Transfer the dough to the prepared baking pan and spread it into an even layer. Sprinkle top of the batter with sliced almonds (if desired) and cover the pan with aluminum foil.
Bake on the center rack of the preheated oven for 60-75 minutes or until baked through.
I’ve found the best way of checking for doneness of quick breads is to check the internal temperature using a digital thermometer.
To do so, insert the thermometer into the center of the bread. If it is 190 degrees or higher, it is fully cooked. The texture will be best between 190 and 205 degrees Fahrenheit.
Let the bread cool completely before removing it from the pan and slicing. The easiest way to do this is to lift up on the parchment paper and transfer it to a cutting board. Use a sharp knife to cut the bread into individual slices.
Store bread in an airtight container or a zip lock bag in the refrigerator for up to 5 days. You can also store the bread in a large ziplock bag or freezer-safe sealed container in the freezer for up to 3 months.
The next time you’re craving a sweet treat without an abundance of sugar, bake up a loaf of this delicious healthy strawberry bread!
I like serving it warm with a little melted butter on top and sometimes a drizzle of honey. If you have heavy cream on hand and enjoy making homemade whipped cream, I love this as a serving option.
If you prefer strawberry muffins over bread, bake the batter in a lined muffin tray at 350 for 28-35 minutes.
If you enjoy healthy quick bread recipes like this, also try out these sweet breads!
More Quick Bread Recipes:
- Paleo Morning Glory Quick Bread
- Grain-Free Hummingbird Bread
- Almond Flour Lemon Poppy Seed Bread
- Almond Flour Zucchini Bread
- Protein Banana Bread
- Healthy Applesauce Oatmeal Bread
Fresh strawberry bread for breakfast! Happy strawberry season!
Almond Flour Strawberry Bread
Equipment
Ingredients
- 3 large eggs
- ½ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 2 cups almond flour
- ½ cup tapioca flour
- 1 tsp baking powder
- ½ tsp sea salt
- 1 ½ cups fresh strawberries chopped
- 2-3 tsp lemon zest optional
- 2 to 3 Tbsp sliced almonds optional
Instructions
- Wash the strawberries with lukewarm water and pat them dry with a paper towel. Cut the strawberries into small pieces.
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Add the eggs, pure maple syrup, and vanilla extract to a large bowl and mix well until the wet ingredients are combined.
- Transfer the almond flour, tapioca flour, baking powder and sea salt to a separate bowl and mix to combine the dry ingredients.
- Pour the flour mixture into the large mixing bowl with the wet ingredients and stir well until a thick batter forms.
- Fold in the fresh chopped strawberries and lemon zest (if adding) until well incorporated throughout the dough.
- Transfer the dough to the prepared baking pan and spread it into an even layer. Sprinkle top of the batter with sliced almonds (if desired) and cover the pan with aluminum foil.
- Bake on the center rack of the preheated oven for 60-75 minutes or until baked through.
- I’ve found the best way of checking for doneness of quick breads is to check the internal temperature using a digital thermometer. To do so, insert the thermometer into the center of the bread. If it is 190 degrees or higher, it is fully cooked. The texture will be best between 190 and 205 degrees Fahrenheit.
- Let the bread cool completely before removing it from the pan and slicing. The easiest way to do this is to lift up on the parchment paper and transfer it to a cutting board. Use a sharp knife to cut the bread into individual slices.
Nutrition
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If you’re into strawberry pancakes, I think this bread tastes just like them with the maple syrup flavor and the fluffy texture. Can you use other fruit?? Absolutely!!
Could I use regular AP flour in place of the tapioca flour? I know that makes the recipe non-gf, but that’s less of a concern for me especially using less AP flour.
Hi there! Regular all-purpose flour will work great as a substitute for tapioca flour, as will gluten-free all-purpose flour 🙂 Happy baking!