Strawberry Bread Recipe - Dr. Axe

Strawberry Bread Recipe

Strawberry bread recipe - Dr. Axe

Strawberries are one of the most universally loved fruits with good reason. Beyond just looking (can anyone actually resist that juicy red color) and tasting delicious, they’re extremely versatile. You can make strawberry lemonade, throw them in a smoothie or even use them as a teeth whitener!

But one of my favorite ways to use strawberries is baking them into a loaf of strawberry bread. If you’ve never tried strawberry bread, prepare to be dazzled. This recipe creates a fresh loaf of the stuff that’s full of heart-healthy coconut oil, crunchy pecan nuts for a dose of healthy fats and cinnamon, one of the healthiest herbs.

Because it uses gluten-free flour, it’s appropriate for those following a gluten-free diet and is vegetarian friendly, too. It does double duty as a sweet breakfast — combine it with yogurt for more protein — or a dessert. And because this strawberry bread recipe requires only 15 minutes of hands-on time, it’s the perfect recipe to make when company unexpectedly arrives.

Let’s get started, shall we?

How to Make Strawberry Bread

Strawberry bread step 1 - Dr. Axe

Choose the freshest, juiciest strawberries you can get your hands on and slice ‘em up. Throw them in a bowl and then sprinkle with 2 tablespoons of coconut sugar, reserving the rest. Steal a few sugary berries from the bowl and nibble. I won’t tell.


Strawberry bread step 2 - Dr. Axe

In a separate bowl, combine flour, the rest of your coconut sugar, cinnamon, salt and baking soda and stir to combine.

Strawberry bread step 3 - Dr. Axe

Back to the berry bowl! Add coconut oil and eggs into the bowl and then add in the bowl of dry ingredients. Don’t mix these up too much; we want to stir these together until all the ingredients are just combined.

Strawberry bread step 4 - Dr. Axe

Add in pecans (or another nut of your preference — even chocolate chips would be delicious!) and transfer the whole heaping mixture to a standard-sized greased loaf pan.

Strawberry bread recipe - Dr. Axe

Bake for 50 minutes or until done.

Tip: stick a toothpick in the loaf. When the toothpick comes out clean, the loaf is ready. Let the loaf cool and enjoy! If you’re serving this as a dessert, a heaping scoop of ice cream makes a delicious accompaniment to this strawberry bread recipe. Enjoy!

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Strawberry bread recipe - Dr. Axe

Strawberry Bread Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 1 hour
  • Yield: 10 1x
  • Diet: Gluten Free


One of my favorite ways to use strawberries is baking them into a loaf of strawberry bread. If you’ve never tried strawberry bread, prepare to be dazzled.


  • 1 cup fresh strawberries
  • ½ cup coconut oil
  • 2 eggs, beaten
  • 1½ cups gluten-free flour
  • 1 cup coconut sugar
  • 1½ teaspoons cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup pecans, chopped


  1. Preheat oven to 350 degrees F.
  2. Slice strawberries and place in a small bowl. Sprinkle lightly with coconut sugar.
  3. In a big mixing bowl, mix coconut oil and eggs together.
  4. Add flour, rest of coconut sugar, cinnamon, salt and baking soda.
  5. Stir in the strawberries and pecans.
  6. Transfer mixture to greased (with coconut oil) loaf pan. Bake for 50 minutes or until cooked through.
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Category: Snacks
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 291
  • Sugar: 22.4g
  • Sodium: 198mg
  • Fat: 15.8g
  • Saturated Fat: 10.1g
  • Unsaturated Fat: 4.7g
  • Carbohydrates: 36.7g
  • Fiber: 2.9g
  • Protein: 4.1g
  • Cholesterol: 33mg

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  1. Barbara L Dyjak on

    I need to try this egg free. I am one of those unfortunates who can’t tolerate dairy, gluten & eggs. Wish me luck!

  2. Sharon on

    I made this for my monthly game night with friends, who regularly eat sugar and lot’s of it. They loved this recipe and couldn’t believe it was almost sugar free. I did replace some of the coconut palm sugar with stevia.

  3. Sharline on

    Just made the recipe into muffins but it seems the ratio for coconut oil may be off? The muffins were dripping in oil . I used flax eggs which I use all the time in baking. The flavor was good. I also used almond flour.

  4. Linda on

    Have a few questions:

    1) Can you use Coconut Flour instead of Gluten Free Flour?

    2) Can you use Raw Liquid Coconut Nectar instead of Coconut Sugar?

    3) Would these other sweeteners be healthy options? : Maple Syrup, Honey, Stevia, Yacon, & Lucuma?

  5. joyce king on

    Your recipes aren’t in sequence. If your oil & eggs should be put into the strawberries, shouldn’t those be listed after the strawberries instead of toward the end?

  6. Mark The Food Dude on

    It looks good but is Not Technically Gluten Free. If you ascribe to what the government claims as Gluten Free, yes it does. Legally Gluten Free means something contains less than 20PPM of Gliadin which is found in Wheat, Barley and Rye. There are over 1000 forms of Gluten in all true grains and some of them are more hazardous than Gliadin. I know Dr. Axe knows this, it just seems a little misleading.

  7. Jean on

    Cid, Artificial sweeteners are very dangerous; some stay in the body forever and some are neurotoxins and can mimic MS. One must even be careful in using natural plant sweeteners like Agave and others, because they might not be processed healthily.

  8. Cid on

    I’m curious as to why you would use over a cup of coconut sugar in this recipe, when there are so many other options for sweeteners that don’t involve “sugar”.

  9. Marsha Wilcox on

    I made this for Thanksgiving, and got rave reviews. Then, I made it again, and brought it into work – again, rave reviews.
    I used my mixer to blend the eggs & coconut oil.
    I bet this would taste amazing with blueberries, raspberries or any other kind of berry.


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