Gluten-Free Strawberry Chocolate Chip Quick Bread
Prep time
Cook time
Total time
Serves: 8
  • ½ cup sugar
  • ¼ cup light brown sugar
  • ½ cup melted coconut oil (canola and vegetable also work well)
  • ¾ cup strawberries, finely pureed*
  • ⅔ cup chopped hulled and chopped strawberries
  • 1 egg
  • ½ t. vanilla extract
  • 1½ cups all-purpose gluten free flour blend (+ ¾ t. Xanthun gum if your flour blend doesn't include it)
  • 1½ t. baking powder
  • ½ t. baking soda
  • ½ t. salt
  • 1 cup chocolate chips, plus more for topping
  1. Preheat your oven to 350 degrees F and coat a 9inch x 5inch loaf pan with cooking spray or grease on all sides.
  2. In a bowl, combine sugar, oil, and strawberry puree*. Beat in egg. Mix in vanilla.
  3. In a separate bowl, combine flour, xanthun gum, baking powder, baking soda, and salt, then mix into wet ingredients. Stir in chocolate chips and then gently fold in the chopped strawberries.
  4. Pour the batter into the loaf pan, and decoratively top with chocolate chips (amount is up to you!).
  5. Bake for 50-55 minutes, or until an inserted toothpick comes out clean. Let the bread cool for at least 15 minutes before removing from pan and transferring to a cooking rack. Let the bread cool for at least 30 minutes on the cooling rack before slicing.
  6. Enjoy!
Recipe by Grain Changer at