The Best Strawberry Lemon Loaf

My grandma made the absolute BEST banana bread. It was always soft on the inside with just the right amount of crust around the edges. I remember exactly how it would smell at her house when my sister and I would go there after school. It was one of my favorite things as a child and is still cherished as one of our “family recipes” to this day! 

However, when we found out about our sons food allergies he could no longer eat the banana bread my grandma made. So I set out to make a bread recipe that was yummy and that he could eat! This month I baked it with strawberries instead of bananas since they are in season!

Strawberry Lemon Loaf Ingredients:

• 4 eggs (or egg replacer)
• 1 cup avocado oil
• 2 cups coconut sugar
• 2 cups strawberries, mashed
• 3 1/2 cups gluten-free all purpose baking flour ( I use Bob Mills)
• 2 teaspoons baking soda
• 1 teaspoon salt
• Zest of 1 lemon
• Juice of 1 lemon

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Method:

Preheat your oven to 325 degrees.

Then whisk your eggs (or egg replacer) in a bowl. Add the oil and the sugar and mix until well blended. The mixture will be dark in color due to the coconut sugar.

Cut the tops off the strawberries, wash and cut into pieces.

Mash strawberries with either a fork, or a masher until juices start flowing.

Add the strawberries to the egg/oil/sugar mixture and stir to combine. Now it’s time to add the dry ingredients; flour, baking soda and salt! You can mix them all together in a separate bowl, but I just throw mine in on top! (I’m not the most sophisticated baker…lol) Once you have the dry ingredients added, mix with a mixer at medium high speed until well incorporated.

Once mixture is combined grab a lemon and zest the whole thing into the mixture! (If you don’t have a citrus zester grab this one! It’s awesome and it comes in a ton of colors!)

After you have the lemon zest in, take your lemon and cut it in half. Squeeze all the lemon juice from both sides into the bowl. Fold in the lemon juice and zest with a wooden spoon.

Prepping Loaf Pans:

I like to spray my loaf pans with avocado oil and then dust them with a bit of the flour to make sure the bread doesn’t stick.

Once loaf pans are prepped you can add your mixture to each pan. (This recipe makes 2 loaves!) And trust me, you will be glad!!

Pop them into the oven and bake for 50-60 minutes depending on your oven. They are finished when a toothpick comes out clean! I let the loaves sit for 10-15 minutes and then transfer them to a wire rack to finish cooling.

Once bread is cooled, ENJOY!

I love to eat a slice with a cup of coffee. It makes for the perfect combination!

With love,

If you missed last weeks Strawberry Rhubarb Cobbler, check it out!!

 

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*This post contains affiliate links. Using these links means I may earn a percentage of the purchase at no extra cost to you. As an amazon associate, I receive a percentage of qualifying purchases