Gluten-Free Fresh Strawberry Quick Bread with Gooey Glaze

Strawberry Bread

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup sour cream
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups gluten-free all-purpose flour (Cup4Cup recommended)
• 1 ½ cups chopped strawberries, rinsed and dried

Strawberry Glaze

• 3 tablespoons diced fresh strawberries, rinsed and dried
• 1 cup powdered sugar
• 1 tablespoon milk

• Grease a 9×5 loaf pan with nonstick spray or line it with parchment paper. Preheat the oven to 325°F (160°C).
• In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes on high speed. Add the eggs, sour cream, and vanilla extract; beat until combined, scraping the bowl once.
• On low speed, mix in the baking powder, baking soda, and salt. Add the gluten-free flour and mix on low until incorporated. Increase to medium speed and beat for one minute — this helps hydrate and relax the gluten-free starches. The batter will be thick. Fold in the chopped strawberries.
• Spoon the batter into the prepared pan and smooth the top. Let the pan rest for 10 minutes before baking to help prevent the center from sinking. Bake for 60–70 minutes, or until the top is set and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Transfer the loaf to a wire rack to cool.
• About 20 minutes before the bread is fully cool, make the glaze: mash the diced strawberries in a small bowl, then stir in the powdered sugar and milk until smooth. Spoon the glaze over the cooled loaf and let it stand about 30 minutes so the glaze sets before slicing and serving.