Strawberry Almond Breakfast Bread
Strawberry Almond Breakfast Bread is an easy, moist, delicious recipe that is packed with healthy ingredients, so you can enjoy a slice guilt free. Gluten Free and Vegetarian.
Servings: 12 slices
Equipment
- Electric Mixer
Ingredients
- 1 cup almond flour
- 2/3 cup tapioca flour
- 1/3 cup coconut flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ 8 tablespoons cup unsalted butter, room temperature
- 3/4 cup pure maple syrup
- 2 large eggs room temperature
- 2 tablespoons coconut cream or sour cream or plain yogurt
- ½ teaspoon almond extract
- zest from ½ lemon 1 tablespoon
- 1 cup of strawberries hulled, cut in half and quartered
- Powdered Sugar for dusting {optional}
Instructions
- Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan.
- In a medium bowl, whisk together the flour, almond meal baking powder, baking soda and salt. Set aside.
- In a large bowl, using an electric mixer, cream the butter, and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the and almond extract and lemon zest until blended. Add in the flour and sour cream. Fold in the cut strawberries.
- Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.
- Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely. Dust with powdered sugar
Notes
Easy to double recipe. Great to Freeze. Thaw overnight on the counter or in the refrigerator.