Strawberry Bread
This fluffy, sour cream-strawberry bread recipe with sweet maple syrup is an easy breakfast option with your favorite coffee.
Servings: 12 slices
Ingredients
- 1 cup almond flour
- 2/3 cup tapioca flour
- 1/3 cup coconut flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter room temperature
- 3/4 cup pure maple syrup
- 2 large eggs room temperature
- 2 tablespoons sour cream
- ½ teaspoon almond extract
- 1 tablespoon zest from ½ lemon
- 1 cup strawberries hulled, cut in half and quartered
- Powdered sugar for dusting
Instructions
- Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan.
- In a medium bowl, whisk together the flours, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, mix the butter, and maple syrup 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 mix 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