4.2 from 15 votes
Healthy Strawberry Bread
Healthy strawberry bread is packed with fresh strawberries and made a bit healthier with gluten free almond and oat flours, sweetened with maple syrup (refined sugar free) and moist using yogurt (regular or plant based). A high protein breakfast or snack!
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8 -10 slices
Calories: 278 kcal
Cuisine:
American , gluten-free
Ingredients
- 3 large eggs
- 1/3 cup pure maple syrup or swap honey or agave nectar if desired
- 5.3 oz yogurt 1 container high protein yogurt (regular or plant based, Noosa or siggi's are great!) use strawberry or vanilla yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil melted and cooled (may use avocado oil or butter)
- 1 1/2 cups almond flour packed, fine blanched
- 1 cup oat flour gluten free if important to you, reserve 1 tablespoon
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups fresh strawberries diced
Instructions
- Preheat oven to 350 degrees F and line a loaf pan (8 1/2 x 4 1/2 inches) with parchment paper, then spray with spray oil (make sure it doesn't have flour in it!)
- Mix together eggs, maple syrup, vanilla extract, yogurt and coconut oil in large mixing bowl with whisk until smooth.
- Reserve 1 tablespoon oat flour to coat the strawberries. Add the following ingredients to the wet ingredients; oat flour, almond flour, baking soda and salt, mix with a spatula or spoon until well combined.
- Toss chopped strawberries in reserved oat flour, then gently fold into the strawberry bread batter.If desired, slice a strawberry into thin slices (from the top down, creating little "hearts) and place on top of batter.
- Spoon batter into prepared loaf pan and bake for 35-45 minutes until tester comes out clean, if browning too quickly, lay a piece of parchment or foil over the top. Cool bread in the pan on a wire rack for 10 minutes before transferring to a wire rack to finish cooling. Cool completely for easier slicing. If glaze is desired, see notes below.
Cup of Yum
Notes
- VEGAN STRAWBERRY BREAD | Yes! If you are vegan, you know the best substitutes for eggs, I hear flax "eggs" work well in baking, or use a vegan egg replacement. Use a plant based yogurt instead of regular yogurt.
- STRAWBERRY GLAZE | This bread is delicious by itself and since I didn't want to use any refined sugar, I chose not to glaze. If you glaze, make sure the bread is completely cooled, place 3-4 chopped strawberries in baggie and roll with rolling pin, in small bowl dump strawberries and add a 1-3 teaspoons lemon juice and 1/3 cup powdered sugar. Add more or less lemon juice depending on desired consistency.
- STRAWBERRY MUFFINS | Line cupcake tin with cupcake liners or spray well, fill well's 2/3 full (about 10 muffins) and bake at 350 degrees F for 20-25 minutes until toothpick comes out clean. Once you take them out of the oven, sprinkle with a little monk fruit sugar for a little non-sugar crunch.
- cupcake tin
- SEE POST FOR OTHER MIX-IN, SUBSTITUTION OPTIONS
Nutrition Information
Serving
1slice
Calories
278kcal
(14%)
Carbohydrates
27g
(9%)
Protein
10g
(20%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
72mg
(24%)
Sodium
249mg
(10%)
Potassium
183mg
(5%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
123IU
(2%)
Vitamin C
16mg
(18%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8-10 slices
Amount Per Serving
Calories 278
% Daily Value*
| Serving | 1slice | |
| Calories | 278kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 249mg | 10% |
| Potassium | 183mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 16mg | 18% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.