Moist Strawberry Bread with Roasted Berries (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup whole wheat white flour
02 -
2/3 cup oat flour
03 -
¼ cup unsweetened coconut flakes
04 -
1 teaspoon baking soda
05 -
½ teaspoon salt
06 -
2 eggs
07 -
½ cup plain full-fat Greek yogurt
08 -
½ cup unsweetened applesauce
09 -
1 teaspoon vanilla extract
10 -
½ teaspoon almond extract
11 -
2 tablespoons maple syrup
12 -
1 tablespoon coconut oil
13 -
1 cup chopped roasted strawberries, *see directions
14 -
extra sliced strawberries for topping
→ For the Glaze
15 -
½ cup powdered sugar
16 -
2 teaspoons whole milk
17 -
¼ teaspoon vanilla
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Place chopped strawberries on a baking sheet and roast for 20 minutes. Remove from the oven, set aside, and lower the oven temperature to 350°F (175°C).
02 -
In a large bowl, combine the whole wheat white flour, oat flour, coconut flakes, baking soda, and salt.
03 -
In a medium bowl, lightly beat the eggs. Add the Greek yogurt, applesauce, vanilla extract, almond extract, maple syrup, and coconut oil. Whisk until smooth.
04 -
Add the wet ingredients to the dry ingredients and mix until fully incorporated.
05 -
Gently fold the roasted strawberries into the batter.
06 -
Grease a loaf pan with baking spray and pour the batter into the pan. Top with extra sliced strawberries. Bake at 350°F (175°C) for about 55 minutes, or until a toothpick inserted into the center comes out clean.
07 -
Remove the bread from the oven and let it cool in the pan for 5 minutes. Transfer to a cooling rack to cool completely before slicing.
08 -
In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Adjust the consistency by adding more sugar for a thicker glaze or more milk for a thinner glaze.
09 -
Place the cooled loaf on a wire rack with parchment paper underneath. Pour the glaze over the top so it drips down the sides. Let the glaze set before slicing and serving.
# Notes:
01 -
Roasting strawberries enhances their sweetness and removes excess moisture, preventing the bread from becoming soggy.
02 -
For a gluten-free version, substitute the flours with a gluten-free all-purpose flour blend.
03 -
Freeze slices of the bread for up to 3 months. Thaw at room temperature before serving.