Easy Gluten Free Strawberry Bread (Print Version)

Moist loaf rich with fresh strawberries, lemon zest, and creamy strawberry icing topping.

# Ingredients:

Strawberry Bread

01 - 150 g (¾ cup) caster/superfine or granulated sugar
02 - Zest of 1 lemon (organic, unwaxed preferred)
03 - 55 g (½ stick) unsalted butter, melted and cooled to warm
04 - 25 g (2 tbsp) sunflower or vegetable oil
05 - 75 g (⅓ cup) full-fat plain or Greek-style yoghurt, room temperature
06 - 2 large eggs, room temperature
07 - ½ tsp vanilla bean paste or 1 tsp vanilla extract
08 - 240 g (2 cups) plain gluten free flour blend without xanthan gum
09 - 1 tsp baking powder
10 - ½ tsp baking soda
11 - ½ tsp xanthan gum (omit if included in flour blend)
12 - ¼ tsp salt
13 - 250 g fresh strawberries, tops removed and cut into 7-8 mm pieces

Strawberry Icing

14 - 30 g fresh strawberries, tops removed
15 - 120 g powdered/icing sugar
16 - ½ tsp vanilla bean paste or 1 tsp vanilla extract

# Instructions:

01 - Preheat the oven to 180ºC (350ºF) and line a 23x13 cm (9x5 inch) loaf pan with parchment paper, placing the oven rack in the middle position.
02 - Place sugar and lemon zest in a large bowl and rub together with fingertips to release oils and enhance fragrance.
03 - Add melted butter, vegetable oil, yoghurt, eggs, and vanilla to the sugar mixture and mix until evenly combined.
04 - In a separate bowl, whisk gluten free flour blend, baking powder, baking soda, xanthan gum, and salt until thoroughly combined.
05 - Add chopped strawberries directly into the dry ingredients and stir with a spatula or wooden spoon to evenly coat them, preventing sinking during baking.
06 - Pour wet ingredients into dry mixture and fold gently with a spatula or spoon to form a thick, even batter without flour clumps, ensuring strawberries are well distributed.
07 - Spoon batter into prepared loaf pan, smoothing the surface evenly.
08 - Place thin strips (1-2 mm) of cold butter along the center of the batter to guide cracking during baking for an even split.
09 - Bake at 180ºC (350ºF) for approximately 1 hour 15 minutes until well risen, golden brown on top, cracked in the center, and a toothpick inserted comes out clean or with moist crumbs. Cover with foil if browning excessively.
10 - Allow to cool in the pan for 10-15 minutes before removing to a wire rack to cool completely.
11 - Mash icing strawberries in a bowl, then whisk in powdered sugar and vanilla until smooth and thick. Adjust consistency by adding mashed strawberries (to thin) or powdered sugar (to thicken) as desired.
12 - Drizzle the icing over the cooled bread, spreading evenly and allowing it to drip down sides. Let set for 20-30 minutes at room temperature before slicing.

# Notes:

01 - Coating strawberries in flour prevents sinking during baking, ensuring even distribution in the bread.
02 - Using thin cold butter strips on top creates a natural weak spot, resulting in a controlled crack along the loaf's center.
03 - Icing consistency should be thicker than expected to achieve generous coverage and thick drips.
04 - Store the bread in a sealed container at room temperature for 3-4 days to maintain freshness.

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