Gluten-Free Strawberry Quick Bread Recipe for Fresh Berries

For the bread

• 1 quart Fresh strawberries hulled and chopped, divided
• 1 ½ cup Gluten free 1-to-1 flour blend
• ½ teaspoon Baking soda
• ½ teaspoon Baking powder
• ¼ teaspoon Salt
• ¼ teaspoon Cardamom
• ½ teaspoon Cinnamon
• ½ cup Coconut oil melted
• ¼ cup Sugar
• ¼ cup Light brown sugar
• 1 Egg
• 1 teaspoon Vanilla
• 2 tablespoons Maple syrup

For the topping

• ⅓ cup Gluten free 1-to-1 flour blend
• 1 tablespoon Light brown sugar
• 1 tablespoon Sugar
• pinch Salt
• 2 tablespoons Vegan butter

• Reserve 1 cup of the chopped strawberries for the topping. Place the remaining strawberries in a medium saucepan and mash them with a fork or potato masher. Cook over medium-low heat for 30–40 minutes until the volume is reduced by one-third to one-half. Remove from heat and let cool.
• Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
• Make the streusel: in a small bowl, combine all topping ingredients and use a fork to work them together until large crumbs form. Chill in the refrigerator while you prepare the batter.
• In a large bowl, whisk together the flour, baking soda, baking powder, salt, cardamom, cinnamon, sugar, and light brown sugar. In a separate small bowl, beat the egg until foamy, then stir in the vanilla and maple syrup. While whisking, stream in the melted coconut oil and mix until combined. Pour the wet ingredients into the dry and fold with a spatula about 15 strokes. Fold in the reduced strawberry puree. Let the batter rest for 5 minutes to hydrate.
• Pour the batter into the prepared loaf pan. Top with the reserved chopped strawberries and the chilled streusel. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when gently pressed.
• Cool completely before slicing. Store leftover bread in an airtight container in the refrigerator.