Lady's Strawberry Bread

Lady's Strawberry Bread

Making little boys' food fantasies come true with this simple, gluten-, gum-, and dairy-free, low-FODMAP sweet strawberry bread. Recipe makes two!

By, variation of Ellen Rainey's strawberry bread from

This sweet bread was inspired by a little boy who gleefully greeted me at the strawberry patch with, "Hi, Lady!" He then told me his berries, strawberries that is, were going into strawberry bread (he said it in such a confident manner such as, what else would you do with fresh strawberries, Lady?!?).

Bucket of berries in tow, I speedily returned home and searched for strawberry bread on the internet. Ms. Rainey's appeared to be the most simple dairy-free loaf with rave reviews. Taking a few reviewers' words into consideration, I amped up the strawberry content, eliminated the cinnamon (y'all know my troubles with this spice, plus, it overshadows the mellow-tart flavor of strawberry), lowered the sugar, and swapped almonds for the pecans to keep the aesthetics focused on the berries (don't you think sliced almonds have a similar shape to sliced berries?). And of course, I made it gluten- and gum-free!

After my first slice, I kind of think that little boy knows what's up. So tender and flavorful, with a crisp outside. "Here's looking at you, kid." - Rick Blaine, Casablanca.


For Coating
  • 1 Tbsp coconut oil (hardened/room temperature)
For Batter
  • 4 cups fresh strawberries
  • 4 eggs, at room temperature, beaten
  • 1 tsp pure vanilla extract
  • 1 ¼ cups vegetable oil (I use grapeseed)
  • 3 â…› cups Gluten-Free All-Purpose Flour Blend
  • ¼ cup ground flax seeds
  • 1 ¼ cups raw granulated sugar
  • ¼ cup brown sugar (I use Imperial)
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 ¼ cups sliced almonds


  1. Preheat oven to 350 degrees.
  2. Cut out two pieces of parchment paper to overlap and fit the interior sides and base of two loaf baking pans, allow a few inches of slack on either side (the paper will be used after baking to lift loaf out of pan). Take a paper towel, apply coconut oil to towel, and grease interior of pans with coconut oil. Affix parchment paper to interior of pans, overlapping at the interior base. Set aside.
  3. Throughly clean strawberries. Remove green stems. Into large bowl, slice berries vertically so that they retain a pretty heart-shape. Set aside.
  4. In medium bowl, add eggs – beat until light and foamy. Add to eggs vanilla and vegetable oil. Mix well with fork. Set aside.
  5. In large bowl, add flour blend, ground flax, sugars, salt, and baking soda. Mix well with fork. Take a Tablespoon of this dry mix and place into separate small bowl to dust almonds; set aside. Using fork, create hole in center of dry ingredients; this is a well.
  6. Take reserved wet ingredients and pour into well of dry ingredients. Mix well using spatula.
  7. Gently fold into mix sliced strawberries.
  8. Add almonds to reserved Tablespoon of dry mix. Coat each slice of almond. Pour almonds into batter and gently incorporate them. Pour batter into reserved two lined loaf pans.
  9. Place pans into oven and bake at 350 degrees for 1 hour and 15 minutes, rotating once.
  10. Turn off oven, keeping pans inside oven, and allow bread to dry out in oven for an additional 15 minutes or until toothpick comes out clean when pressed in center of loaf.
  11. Remove pans from oven. Allow to cool in pan on cooling rack for 10 minutes. Using parchment paper as handles, remove loaves from pans and set onto cooling racks. Allow to cool for an additional 1 hour.


  • This recipe makes two loaves.
  • Slice and serve warm with a little pat of butter or a tablespoon of lactose-free cream cheese.
  • Store in storage container in refrigerator for up to 5 days. Whole, baked loaf can be wrapped in plastic wrap and then foil and stored in freezer for up to 3 months; defrost unwrapped on wire cooling rack at room temperature for approximately two hours before serving.
  • This is not the time to use frozen strawberries. They are too gooey after defrosting, and this will alter the moisture content of the loaves. Stick with fresh berries.
  • I like to decorate the tops of the loaves with a few sliced berries and sliced almonds to make a pretty floral pattern. If decorating, decorate just before popping the loaves into the oven.
  • Migraine Warning: Nuts. The almonds are optional, so if you'd rather leave them out to avoid a headache, then by all means, please do so.