Low FODMAP Strawberry Bread

We love quick breads and they extend beyond banana, as this Low FODMAP Strawberry Bread so beautifully demonstrates. Quick and easy to make, filled with juicy strawberries and chopped nuts with a hint of vanilla and cinnamon. No need for a mixer, either, just a couple of bowls a whisk and a silicone spatula!

Let’s Talk About Quick Breads

Quick breads are leavened by chemical leaveners, such as baking powder and/or baking soda, and are quick and easy to make. Banana bread is a favorite, but so are Zucchini Bread as well as Cranberry Bread. I even have one for you that combines carrot-cake like flavor with coconut and poppy seeds.

Strawberry Bread Reimagined

First of all, a shout-out to Linda Kelty, who is part of our vibrant Low FODMAP for FOODIES Facebook group (come join)! She sent me a recipe for this bread that she used to enjoy pre-FODMAP days and wondered if I would take a stab at it in the Test Kitchen.

I had never made a strawberry bread before, let alone a Low FODMAP Strawberry Bread, but a few things were clear to me immediately upon reviewing the recipe.

First of all, Linda said she used frozen, defrosted strawberries, so I followed suit. The downside is that they can be very wet, and I knew I would have to keep an eye on the overall texture of the raw batter in order to produce a moist, but not heavy or wet, final product. On the upside, using frozen strawberries would mean that we could all make this bread any time of the year, which I think is a boon. (I also happened to work on this bread during our COVID-19 quarantine, so frozen fruit was more accessible anyway)!

Make It Gluten-Free

In terms of switching the wheat-based all-purpose flour in the original recipe for our favorite LOFO blend, I typically reduce the amount of GF, LOFO flours, as they are heavier and drier. But in this case, with the extreme moisture from the berries, I kept the flour volume the same, per the original recipe.

The texture of this bread is somewhat dependent on using the flour recommended and you MUST use a flour blend with xanthan gum, or the results will be truly less than optimal.

Check out our article Choosing A Low FODMAP Flour. It has tons of helpful information.

Speaking of flavor, I knew that the large-ish amount of cinnamon would be necessary. Strawberries can become watery in flavor, too (as well as color) so I kept the recommended amount of spice, made sure it was fresh, also adding vanilla extract where there was none before. I also doubled the amount of nuts called for in the original recipe. They provide body and volume to the bread, which I deemed necessary.

Use The Correct Pan

When I bake quick breads, I very often use a squarer 8-inch by 4-inch (20 cm by 10 cm) pan instead of the usual 9-inch by 5-inch (23 cm by 12 cm). I like the taller shape the former pan provides. With this bread, again because I knew the batter would be fairly heavy and moist, I used the 9 by 5-inch (23 cm by 12 cm), which encouraged more even baking. I also lined the pan with parchment, for perfect unmolding.

Ingredients For Low FODMAP Strawberry Bread

The ingredients are pretty straight-forward. And we are using frozen unsweetened strawberries, which means this bread can be made year round. The cinnamon and vanilla extract are very important for flavor. Unlike banana bread, Low FODMAP Strawberry Bread has a mild flavor.

How To Make Low FODMAP Strawberry Bread

This Low FODMAP Strawberry Bread is as simple as combining a wet mixture with a dry mixture. First, mash your frozen, defrosted strawberries:

Then add the oil, beaten eggs, cinnamon and vanilla. I like adding the cinnamon to the wet mixture because it gets distributed most evenly and the flavor blooms in the liquid,Whisk all of these ingredients together until it looks like this:

Then, whisk all of the dry ingredients together, including the nuts; this helps the nuts suspend within the batter evenly.

Now combine the wet and the dry until a thick batter forms. Make sure to get all the little pockets of flour mixed in.

Then scrape into the prepared pan.

After about 45 minutes at 350°F (180°C) you will have a beautiful quick bread – Low FODMAP Strawberry Bread!

Send This Recipe to Me!

Enter your email to have this sent to your inbox and we will send you fresh recipes weekly!

Email *

Save

By sending this message, I accept FODMAP Everyday’s
Terms and Privacy Policy.

Pin This Recipe

Print

4.12 from 9 votes

Low FODMAP Strawberry Bread

We love quick breads and they extend beyond banana, as this Low FODMAP Strawberry Bread so beautifully demonstrates. Quick and easy to make, filled with juicy strawberries and chopped nuts with a hint of vanilla and cinnamon. No need for a mixer, either, just a couple of bowls a whisk and a silicone spatula!

Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) loaf; 12 slices; 1 slice per serving

Makes: 12 Servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Author: Dédé Wilson

Ingredients:

• 5- ounces (140 g) frozen unsweetened strawberries, thawed
• Scant 2/3 cup (165 ml) neutral flavored vegetable oil, such as canola
• 2 large eggs, at room temperature, well beaten
• 1 ½ teaspoons cinnamon
• 1 teaspoon vanilla extract
• 1 1/2 cups (218 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
• 1 cup (198 g) sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (100 g) toasted walnut or pecan halves, finely chopped

Preparation:

1. Position rack in lower thirds of oven. Preheat oven to 350°F (180°C). Coat the inside of a 9-inch by 5-inch (23 cm by 12 cm) loaf pan with nonstick spray, then line the bottom and sides with parchment paper, allowing an overhand on the two short ends.
2. Mash the strawberries in a medium-sized mixing bowl with a fork or pastry blender. Whisk in the oil, beaten eggs, cinnamon and vanilla extract until well combined.
3. In large bowl, whisk together the flour, sugar, baking soda, salt and nuts.
4. Add the wet strawberry mixture to the dry ingredients, stirring and folding just until blended. Make sure you get to all the pockets of flour. Scrape batter into pan.
5. Bake for about 40 to 45 minutes or until a bamboo skewer inserted in the center comes out clean. Cool on rack for 10 minutes, then use the overhanging parchment to help unmold and cool the bread directly on the rack. Bread is ready to eat or double wrap in plastic wrap and place in a zip-top bag and store at room temperature for up to 3 days.

Notes:

Tips

FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

• Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
• Oil: All pure oils are fats and contain no carbohydrates, therefore they contain no FODMAPs.
• Strawberries: This popular berry has been lab tested by both Monash University and FODMAP Friendly. Monash lab testing reports that no FODMAPs were detected in strawberries. They suggest 10 medium berries (150 g) as a serving. FODMAP Friendly gives strawberries a “pass” and pegs 10 medium berries at (140 g).
• Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
• Walnuts: Both Monash University and FODMAP Friendly have lab tested walnuts. FODMAP Friendly gives them a “Pass” at ¼ cup (30 g) portions. Monash lasts the same gram amount as low FODMAP and pegs the volume at 10 walnut halves.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Course: Breakfast, brunch, Snack

Cuisine: American

Tags: Low FODMAP Berry Recipes, Low FODMAP Family Favorites, Low FODMAP Father's Day Recipes, Low FODMAP Recipes for Memorial Day, Low FODMAP Recipes for the Fourth of July, Mother's Day Low FODMAP Recipes

Nutrition

Calories: 332kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 1g | Sodium: 153mg | Fiber: 1g | Sugar: 20g | Calcium: 3mg | Iron: 1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.