The other week, I made banana bread. My husband and I gobbled it down and kind of wanted more. So, I went to the freezer but discovered all the bananas were gone. I did have some frozen strawberries though, so I thought, why not?

Here’s the result of my little experiment – and it is absolutely delicious (and incredibly easy).

Berry Bread Recipe


  • 2 cups frozen berries, thawed (I used strawberries, but mixed berries or raspberries would work)
  • 1 teaspoon baking soda
  • 1/3 cup unsalted butter, melted
  • 3/4 cup cane sugar
  • Pinch salt
  • 2 large eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups 1-to-1 ratio gluten free [GF] or all-purpose flour
  • 1/4 teaspoon xanthan gum, if using GF flour not containing
  • 1/2 cup pecans or walnuts, optional


  1. Preheat the oven to 350° Fahrenheit.
  2. Grease a 4 x 8 loaf pan with olive oil cooking spray.
  3. In a medium mixing bowl, mash the thawed berries together until smooth. You will have some juice/liquid in the bowl.
  4. Mix in the baking soda.
  5. Next, stir in the melted butter.
  6. Now, add the sugar, salt, eggs, and vanilla. Mix thoroughly until well combined.
  7. Now, add in the flour (and xanthan gum, if your GF flour doesn’t include it).
  8. Then stir in the pecans or walnuts until incorporated.
  9. Pour the batter into the loaf pan and bake on the center rack for 60 minutes.
  10. Check with a toothpick. If it comes out clean, the bread is ready. If not, add another 10 minutes to the timer and check again.
  11. Remove from oven and let stand for 5 minutes before removing from the pan.
  12. Remove from pan and let cool completely before cutting.
  13. Store in an air tight container after completely cooled.