Gluten Free Strawberry Bread

Gluten Free Strawberry Bread is an adaptation of my Cinnamon Peach Bread and believe it or not, I think it’s actually even more delicious than the peach bread! Instead of roasted cinnamon peaches, the light and fluffy loaf is bursting with fresh strawberries macerated in balsamic vinegar. The finished Strawberry Bread tastes unbelievable, and not just for gluten free bread, but for all bread! It’s the perfect bread for a breakfast treat or afternoon snack.

Gluten Free Strawberry Bread
Makes 1 (9x5 inch) Loaf
Click Here for Printable Recipe



Ingredients--
Strawberries:
6 ounces fresh strawberries, roughly chopped
2 teaspoons balsamic vinegar
1 teaspoons granulated Truvia sweetener
Bread Dry Ingredients:
1 tablespoon ground flax seed meal (I use Bob's Red Mill , you can find find flaxseed in the grains section of major grocery stores or online)
1 cup Gluten Free Flour Mix
3/4 cup granulated Truvia
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground ginger
Bread Wet Ingredients:
1/2 cup unsweetened original almond milk (I always use Silk)
2 tablespoons liquid egg substitute
2 tablespoons pumpkin puree
1.5 teaspoons virgin coconut oil
1/2 teaspoon pure vanilla extract

1. Preheat oven to 325 degrees. Spray a 9x5 inch loaf with nonstick spray, then cut a piece of parchment paper to fit in the bottom of the pan. Set loaf pan aside.



2. Place strawberries in a medium mixing bowl, then toss with Truvia and balsamic until berries are evenly coated. Scoop berries into a fine, mesh strainer and place over a bowl. Let strawberries macerate while you finish preparing the bread.



3. Add all of the dry ingredients for the bread (flaxseed, flour, Truvia, salt, baking powder, baking soda, and ginger) to a large mixing bowl. Whisk until ingredients are combined.





4. Add all of the wet ingredients (almond milk, egg substitute, pumpkin, coconut oil, and vanilla) to a small microwave safe mixing bowl. Place bowl in microwave and microwave 30 seconds. Whisk ingredients, then microwave 20-30 seconds more or until ingredients are warm and coconut oil is melted. Whisk well to combine.





5.  Pour wet ingredients into dry ingredients and stir together until well combined. Set aside.








6. Use the back of a large spoon or a potato masher to gently mash strawberries while still in strainer to remove any excess liquid. Continue mashing until berries are slightly pureed but still have some texture.





7.  Fold berry puree into batter until evenly incorporated.





8. Pour batter into prepared loaf pan and use a spoon or spatula to smooth the top into an even layer.



9. Cover loaf pan with aluminum foil and place in oven (be sure oven temperature is reduced to 325 degrees). Bake bread for 30 minutes, then remove foil. Continue to bake bread 44-46 minutes more or until edges begin to pull away from side of pan, top is golden/firm to touch, and cake tester inserted in the center comes out clean.





10. Let bread cool in pan for 20 minutes, then gently run a knife or thin spatula around the edge of pan to loosen the sides of the bread. Carefully invert loaf pan onto a cooling rack. Peel parchment paper from bottom of bread, and let cool upside down until completely cool to the touch (a couple of hours).

11. Once bread is cool, cut into 8 even slices- I’ve found the easiest way to do this is cut in loaf in half, then cut each half in two so you have 4 thick pieces. Cut each piece in half again so you’re left with 8 slices.





12. To store bread, wrap each piece individually in aluminum foil and place in a gallon sized ziploc bag. For maximum freshness, store bag in refrigerator. If you’re not going to eat the bread within a week, you can also store  in the freezer, and defrost a piece in microwave, as needed.



Nutrition Information--approximately 91 calories per slice (1/8 of loaf)