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Gluten Free Strawberry Bread

gluten free strawberry bread

A few weeks back, I attempted to make my Strawberry Bread again but this time gluten free!  Guess what?  It worked!  The only change I made to the original recipe was substituting the all purpose flour for gluten free all purpose flour!

It was so easy and had the same wonderful taste.  I forgot how much I loved this bread until I made it again.  It pairs perfectly with a morning cup of coffee or even late afternoon!

If you do not need this gluten free, head over to my original Strawberry Bread recipe!

gluten free strawberry bread

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Gluten Free Strawberry Bread

Ingredients:

  • 3 Cups Gluten Free All Purpose Flour (I used Better Batter.)
  • 1 Tsp Baking Soda
  • 3 Tsp Cinnamon
  • 1 Tsp Salt
  • 2 Cups Sugar
  • 3 Eggs
  • 1 Cup Oil
  • 2 Cups Crushed Strawberries (about 1 lb of strawberries)

Directions:

Preheat oven to 350*.

Sift dry ingredients together and set aside. Combine all wet ingredients and mix well. I used my Kitchen Aide Mixer to do this, I like to think though of what my aunt would think about all these modern day conveniences. She would likely have been hand mixing this.

Note-To crush the strawberries, you can use a potato masher or fork and simply mash them up, about 1 lb of strawberries will make 2 cups.

Once the wet ingredients are mixed well add in the dry ingredients and continue to mix until well combined.

Spray either 2 bread loaf pans or 1 bundt cake pan with non stick cooking spray. Pour in the batter and bake for 1 hour.

Note: The batter does come out fairly stiff and not liquid, just pat it into the pan if needed.

 

Enjoy this wonderful treat with your morning coffee!

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10 Responses to “Gluten Free Strawberry Bread”

  1. Stacyposted April 20, 2012 at 5:54 pm

    So do you just fold in the strawberries to the batter or add them to the wet ingredients??

    Reply

    • Kristyreplied April 20th, 2012 at 9:12 pm

      I included them with the wet; however, you can also fold them in at the end too. If you include them with the wet the bread just have more of a red tint to it from the juices.

  2. Heidiposted April 21, 2012 at 3:17 pm

    That looks AMAZING!!!!!! I’m going to try to make that! I cook gluten free and I just stopped baking because everything I tried was horrible… You’ve inspired me!

    Reply

  3. Lindaposted April 5, 2013 at 4:19 pm

    This sounds good. We’re featuring strawberries on our Saturday Dishes tomorrow at Tumbleweed Contessa. I’d love it if your brought this by. http://www.tumbleweedcontessa.com/blog

    Hope to see you there,
    Linda

    Reply

  4. Jennyposted April 20, 2013 at 10:15 pm

    I was just wondering if anyone has tried using this recipe with Bob’s Red Mill flour?? Would it be okay?

    Reply

    • Kristy Stillreplied April 21st, 2013 at 7:34 pm

      I haven’t tried it with this one, but if it’s all purpose is should work.

  5. Andrewposted May 23, 2013 at 11:44 pm

    I made these last night, and they came out great! I actually pureed the strawberries instead of just crushing them, but I think I’ll try it with chunks next time. I even took a dozen into work today and shared them with my coworkers – they were a huge hit! Thanks for the recipe!

    Reply

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