Strawberry Lemon Bread
Naturally sweetened strawberry lemon bread made with white whole-wheat flour, maple syrup, and fresh strawberries. Moist, wholesome, and perfect for breakfast or dessert.
Ingredients
- For the Bread:
- 1/4 cup coconut oil melted and cooled, or avocado oil
- 1/2 cup pure maple syrup
- 2 large eggs room temperature
- 1/2 cup coconut milk yogurt plain, unsweetened; Greek yogurt also works
- 1 Tbsp lemon zest packed, from about 1-2 lemons
- 2 Tbsp fresh lemon juice fresh squeezed only
- 1 tsp vanilla extract pure extract recommended
- 1 3/4 cups + 1 tsp white whole-wheat flour 210g total; all-purpose also works
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup fresh strawberries cleaned, stemmed, finely chopped
- For the Lemon Glaze optional:
- 1/2 cup powdered sugar sifted if lumpy
- 1 Tbsp fresh lemon juice
Instructions
- Getting Ready:
- Preheat your oven to 350°F.
- Grease a standard 9x5-inch loaf pan with butter or coconut oil, or line with parchment paper.
- Let eggs and yogurt come to room temperature.
- Melt coconut oil and let it cool completely.
- Mix the Wet Ingredients:
- In a large mixing bowl, whisk together yogurt and maple syrup until smooth with no streaks or lumps.
- Pour in the cooled coconut oil and whisk until unified.
- Crack in eggs one at a time, whisking well after each addition.
- Add lemon zest, lemon juice, and vanilla extract. Whisk until pale and slightly frothy.
- Prepare the Dry Ingredients:
- In a medium bowl, combine 1 3/4 cups white whole-wheat flour, baking soda, and salt.
- Whisk the dry ingredients thoroughly to distribute the baking soda evenly.
- Combine and Add Strawberries:
- Pour dry ingredients into the wet ingredients bowl.
- Using a rubber spatula or wooden spoon, gently fold together just until no flour is visible. Do not over-mix; a few small lumps are fine.
- In a small bowl, toss chopped strawberries with 1 teaspoon of flour.
- Gently fold the floured strawberries into the batter, distributing them throughout.
- Bake:
- Pour batter into prepared loaf pan and spread evenly with a spatula.
- Bake in the center of the oven for 50-55 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- The top should be golden brown and spring back when gently pressed. Internal temperature should read 195-200°F.
- Cool and Glaze:
- Remove from oven and let cool in the pan on a wire rack for at least 1 hour.
- Run a knife around the edges and turn out onto the rack to cool completely, another 30-60 minutes.
- For the glaze: Whisk together powdered sugar and lemon juice until thick but pourable. Add more lemon juice if too thick, or more sugar if too thin.
- Once bread is completely cool, drizzle glaze over the top. Let set for 10 minutes before slicing.
Notes
Measuring Flour: Spoon flour into measuring cup and level off with a knife—don't scoop directly from the bag. For best results, use a kitchen scale (210g total).
Flour Substitutions: All-purpose flour works perfectly using the same amount. For a lighter option, use half all-purpose and half regular whole wheat.
Berry Variations: Use blueberries, raspberries, or blackberries instead. Mix different berries for variety (1 cup total). If using frozen berries, thaw completely and pat very dry with paper towels.
Vegan Option: Try flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water per egg, let sit 5 minutes). Note: Not tested by recipe author.
Storage: Store unglazed bread in an airtight container at room temperature for up to 3 days, or refrigerate for 2-3 additional days. Freeze individual wrapped slices for up to 3 months.
Serving Suggestions: Toast and spread with almond butter, serve with Greek yogurt, or warm with vanilla ice cream for dessert.
Preventing Sinking Berries: Always toss chopped strawberries with flour before folding into batter. Keep strawberry pieces small for best distribution.Claude is AI and can make mistakes. Please double-check responses.
Flour Substitutions: All-purpose flour works perfectly using the same amount. For a lighter option, use half all-purpose and half regular whole wheat.
Berry Variations: Use blueberries, raspberries, or blackberries instead. Mix different berries for variety (1 cup total). If using frozen berries, thaw completely and pat very dry with paper towels.
Vegan Option: Try flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water per egg, let sit 5 minutes). Note: Not tested by recipe author.
Storage: Store unglazed bread in an airtight container at room temperature for up to 3 days, or refrigerate for 2-3 additional days. Freeze individual wrapped slices for up to 3 months.
Serving Suggestions: Toast and spread with almond butter, serve with Greek yogurt, or warm with vanilla ice cream for dessert.
Preventing Sinking Berries: Always toss chopped strawberries with flour before folding into batter. Keep strawberry pieces small for best distribution.Claude is AI and can make mistakes. Please double-check responses.