Gluten-free Easy Strawberry Loaf Cake (with optional strawberry icing))
This easy GF strawberry loaf cake is incredible! Soft, moist, and bursting with fresh strawberry flavor. It’s the perfect quick bread for spring and summer when strawberries are in season. Enjoy it plain or drizzle it with a simple strawberry icing for extra flavor and a beautiful pink finish!
Ingredients
- 1 and ¾ cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ⅓ cup oil
- 2 eggs, room temperature
- ½ teaspoon vanilla extract
- ⅓ cup milk
- 1 and ½ cups fresh strawberries, chopped and tossed in 1 tablespoon of gluten-free all-purpose flour.
For the icing:
- 3 tablespoons fresh diced strawberries
- 1 cup powdered sugar
- 1 teaspoon milk
Instructions
For the bread:
- Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar.
- Whisk together gluten-free all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
- In another bowl, beat oil, sugars, eggs, milk, and vanilla extract. Add the mixture to the dry ingredients and mix just until incorporated; don’t overmix. Gently fold in the strawberries. Pour the mixture into the prepared pan.
- Bake for 50 minutes or until cooked. Keep in mind that all ovens are different. To check if it's ready, insert a toothpick into the center of the bread; it should come out clean, with no batter streaks. If the loaf cake is getting too brown, loosely cover the top with aluminum foil (don’t press it down).
- Let cool before removing.
For the icing:
- Mash the diced strawberries in a small bowl. Add the powdered sugar and milk, and mix until you get the desired consistency. If the icing is too runny, add more powdered sugar, and if too thick, add drops of milk. Adjust the color with a few or more strawberries. Drizzle over the bread.
Notes
Storing: Store the bread covered at room temperature for 2 days or in the refrigerator for up to 5 to 7 days.