I came across this recipe on Pinterest from “The gluten free gathering” and I’m so glad I did! This bread is not only easy to make but it’s absolutely delicious! Jim, Robby and I devoured this bread. It was delicious warm from the oven or room temperature with a cup of coffee or tea!
I made this in 3 mini loaf tins as I usually share with friends and neighbors but no way did we share this, after one bite we all knew this lemon strawberry loaf was all ours!
INGREDIENTS
1/2 cup vegetable oil
1 cup granulated sugar
1 lemon , zested
1/4 cup fresh lemon juice, 1 large lemon
2 eggs
1/2 cup milk, I used fare life
2 cups gluten free flour, I used 1 for 1 that includes xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
1 cup of chopped strawberries
Sprinkle of raw sugar on the top if desired
Note-this would be great with a lemon drizzle on top. Powdered sugar mixed with lemon juice
DIRECTIONS
Pre heat oven to 350 degrees. Spray or line a 9×5 loaf pan or 3 mini loaf pans and set aside.
Zest the lemon into a large bowl, juice the lemon also adding it into the bowl. Add the oil and sugar to the bowl the. Add eggs one at a time and mix until smooth.
Add the milk and mix.
Add the gluten free flour, baking powder and salt mix until combined.
Add the chopped strawberries into a bowl with 1 teaspoon of gluten free flour, mix to coat the strawberries. This will keep the strawberries from going to the bottom of the loaf.
Fold the berries into the batter.
Pour the batter into your prepared loaf pan or pans.
Top with turbinado/raw sugar if desired.
Bake in the middle rack for 65-75 minutes if using a large loaf pan or 30 minutes if using the mini loaf pans. If you are making the larger loaf and the top starts getting to brown you can cover the loaf with tin foil.
Allow loaf to cool in pan for 30 minutes if using larger pan or 10 minutes using mini loaf pans.
Remove from pan and let cool on a wire rack.
Enjoy!
