{gluten free} Strawberry Yogurt Bread

A delicious moist strawberry bread made with Greek yogurt and lemon zest… no one will ever know it’s gluten free!

gluten free strawberry yogurt bread

This strawberry yogurt bread was love at first bite! It’s the perfect combination of sweet strawberries with a touch of zesty lemon. This bread is literally so easy to make… no time needed waiting for it to rise. Mix the ingredients, pop it in the oven and then straight to your mouth!

The great thing about baking with Greek yogurt is that it makes the bread so moist, even the next day!


1/3 cup butter, melted
1 cup sugar
2 eggs
3 Tbsp lemon juice
1 lemon, zest of
1 1/2 cups gluten free flour (I use Cup4Cup)
1 tsp baking powder
1/2 tsp salt
1/2 cup plain Greek yogurt (you can use vanilla if you prefer sweeter)
1 cup strawberries, fresh


1. Preheat oven to 350 degrees.
2. Grease a loaf pan and set aside.
3. In a medium bowl, whisk melted butter, sugar, eggs and lemon juice.
4. In another bowl mix together the flour, baking powder and salt.
5. Slowly mix together your wet and dry ingredients.
6. Add in the Greek yogurt and gently stir until evenly mixed.
7. Fold in strawberries and lemon zest.
8. Pour into your greased loaf pan and bake for 45-50 minutes or until a toothpick comes out clean. (*This is based on using Cup4Cup flour. I’ve heard from people when using other brands, timing may need to be longer. If using another brand of gf flour, please time based off checking with a toothpick until it comes out clean!)

gluten free strawberry yogurt bread

Something I love about this recipe is that you can modify it so many different ways just by changing out the fruit! My friends at Shari’s Berries are sharing this great chart with you showing peak seasons for over 50 fruits! Having this information, you can literally make this bread all year long…just switching out the fruit depending what’s in season!



Today I’m linking here for Allergy Free Thursdays!


    • msmodify says:

      Yes, either will work! If you use honey, be sure to cut the amount down. Coconut sugar will darken the color of the bread and give it a little bit of a richer taste (think brown sugar vs. white).

  1. Miriam says:

    I just made this for breakfast today and it was AMAZING! Super moist and great lemony strawberry flavor. I love when you don’t compromise on flavor to have something gluten free.

  2. Jane says:

    I substituted my freshly picked & chopped rhubarb for the strawberries & it’s yummy…so good. I added less milk, but everything else was the same. So goid. Thank you!

  3. Dianne says:

    Do you leave this quickness in the pan to cool or
    Take out of the oven and turn out on a rack to cool.
    In the oven, used Bob Red Mill 1 to 1flour
    Looks beautiful, rise as expected nice round with slight breakdown the middle.

    • msmodify says:

      I leave it in the pan for a few mins to cool slightly then transfer to a cooling rack. I hope you enjoyed it!

  4. Dianne says:

    Using blueberries today. Can you imagine lemon blueberry bread! I use Bob’s red mill 1 to 1 Bake 50′ and take out of oven, turn off oven. Wait 10 minutes carefully turn bread out on a wire rack and then put back in turned off oven. I leave over night and what you have is a bread similar to pound cake.
    I slice, wrap and freeze individual portions.
    Perfect. Not dried out.
    I Appreciate your hard work putting this and other recipes together. Thanks so much.🙋

  5. Marisa says:

    With the Greek yogurt being in it, do you refridgerate it? Also yours came out so pretty wow, I used almond flour and mine… did not look that nice on the top. That’s okay I bet it’s still gonna taste yummy for who I’ve made it for!

    • msmodify says:

      You don’t have to refrigerate it (but I would eat it within 3 days)! It also freezes well, if you want to eat it at a later time.

  6. DIANNE RABKIN says:

    I make this often and always have separated wrapped slices in the freezer. I use Bobs Red Mill 1 to 1 flour with good results. The recipe needs no changes.
    Bake time is Bout the same. Turn off oven then take the loaf out of the oven I rest the loaf in the pan 10 minutes and invert onto a rack and put back in the oven and leave over night. No fail recipe. Thank you for a great bread.

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