Fresh Strawberry Bread with Gooey Glaze (Gluten-Free)

This gluten free strawberry bread is everything you want in a quick bread — fluffy, tender, and bursting with fresh berries. Made with a touch of sour cream, this easy strawberry loaf stays incredibly moist without ever feeling dense. The whole thing gets finished off with a gooey pink strawberry glaze that's almost too pretty to eat (almost). Whether you call it cake bread, a glazed strawberry loaf, or just your new favorite summer bake, this recipe hits like it's too-good-to-be-gluten-free.

Prep Time 20

Cook Time 1

Total Time 1 20

Servings slices

Author Melissa Erdelac

Ingredients

Strawberry Bread

½ cup (113 g) unsalted butter softened
¾ cup (150 g) granulated sugar
½ cup (123 g) sour cream
2 large eggs
2 teaspoons vanilla extract
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups (292 g) gluten free all purpose flour I use and recommend Cup4Cup
1 ½ cups (250 g) chopped strawberries rinsed and dried first

Strawberry Glaze

3 tablespoons (45 g) diced fresh strawberries rinsed and dried first
1 cup (120 g) powdered sugar
1 tablespoon milk

Instructions

Grease 9X5 loaf pan with nonstick spray or line with parchment paper. Preheat the oven to 325℉.
In a large bowl mix together the softened butter with the sugar until light and fluffy, about 2-3 minutes on high speed. Add in the eggs, sour cream and vanilla extract. Beat until well combined, scraping down bowl halfway through.
½ cup unsalted butter, ¾ cup granulated sugar, ½ cup sour cream, 2 large eggs, 2 teaspoons vanilla extract
Mix in the baking powder, baking soda, and salt on low speed. Add the flour and mix on low until well combined. Increase the speed to medium and mix for one minute. This softens and relaxes the gluten-free starches, while hydrating them with the wet ingredients. The dough will be thick. Stir in the strawberries.
1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 2 cups gluten free all purpose flour, 1 ½ cups chopped strawberries
Spoon into the prepared bread pan and spread evenly. Let the bread rest for 10 minutes in the pan before baking. This will help build out the structure so the middle doesn't sink. Bake for 60-70 minutes, or the top is set and a toothpick or cake tester comes out without wet dough. Transfer the bread to a wire rack to cool.
After about 20 minutes, prepare the glaze. Place the strawberries in a bowl and mash with a fork. Stir in the powdered sugar and milk. Spoon over the cooled bread. Let stand for 30 minutes or until the glaze sets before slicing and serving
3 tablespoons diced fresh strawberries, 1 cup powdered sugar, 1 tablespoon milk

Nutrition