This strawberry almond loaf is one of those recipes that feels comforting and special at the same time. It’s soft, lightly sweet, and studded with juicy strawberries, finished with a dreamy strawberry jam swirl that makes it feel bakery-worthy without being complicated.
This loaf is naturally gluten-free (thanks to gf oat flour), sweetened with coconut sugar, rich with almond notes, and made with simple, real ingredients. It’s perfect for a slow weekend morning, a mid-afternoon coffee break, or sliced up and stored for easy grab-and-go snacks during the week.
If you love baked goods that feel nourishing and indulgent, this one’s for you.
Why You’ll Love This Loaf
- Made with gf oat flour for a tender, hearty crumb
- Naturally sweetened with coconut sugar
- Moist and fluffy thanks to olive oil and yogurt
- Rich in flavor with almond notes
- Bursting with fresh strawberries
- Finished with a strawberry jam swirl for extra flavor and beauty
Ingredients
Dry Ingredients
- 1 ½ cups oat flour
- ½ tsp salt
- ½ tsp baking powder
- ¾ tsp baking soda
Wet Ingredients
- 1 cup coconut sugar
- ½ cup olive oil
- ½ cup yogurt
- ½ cup oat milk
- 2 large eggs, at room temperature
- 2 tsp almond extract
Fold-Ins
- 1 cup diced strawberries
- 1 tbsp gf oat flour (to coat strawberries)
For the Swirl
- Strawberry jam (about ¼ cup, any clean-ingredient jam you love
Icing (optional)
- 1/4 cup powdered sugar
- 2 tbsp jam
- 1 tbsp oat milk
Instructions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it. - Mix Dry Ingredients
In a medium bowl, whisk together the oat flour, salt, baking powder, and baking soda. Set aside. - Mix Wet Ingredients
In a large bowl, whisk together the coconut sugar, olive oil, yogurt, oat milk, eggs, and almond extract until smooth and well combined. - Combine
Add the dry ingredients to the wet ingredients and gently mix until just combined. Be careful not to overmix. - Prepare Strawberries
Toss the diced strawberries with 1 tablespoon of oat flour (this helps prevent them from sinking). Gently fold them into the batter. - Assemble the Loaf
Pour half of the batter into the prepared loaf pan. Spoon dollops of strawberry jam over the batter and gently swirl using a knife. Add the remaining batter on top, followed by a few more spoonfuls of jam. Swirl again lightly. - Bake
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean (a little jam is okay). - Cool & Enjoy
Let the loaf cool in the pan for 15–20 minutes before transferring to a wire rack. Slice once fully cooled for the cleanest cuts.
How to Serve
- Warm with a little grass-fed butter or as is
- With a cup of coffee or vanilla latte
- As a lightly sweet breakfast or afternoon snack
Notes & Tips
Store leftovers covered at room temperature for 1–2 days, or in the fridge for up to 5 days
Use fresh, ripe strawberries for the best flavor
A thick, good-quality strawberry jam works best for the swirl
Strawberry Almond Loaf with Strawberry Jam Swirl
Ingredients
Dry Ingredients
- 1½ cups gluten free oat flour salt
- ½ tsp salt
- ½ tsp baking powder
- ¾ tsp baking soda
- 1 cup coconut sugar
Wet Ingredients
- ½ cup olive oil
- ½ cup yogurt
- ½ cup oat milk
- 2 large eggs, room temp
- 2 tsp almond extract
Fold-Ins
- 1 cup diced strawberries
- 1 tbsp gf oat flour (to coat strawberries)
For The Swirl
- ¼ cup Strawberry jam, any clean-ingredient jam you love
Icing (optional)
- ¼ cup powdered sugar
- 2 tbsp jam
- 1 tbsp oat milk
Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
- In a medium bowl, whisk together the oat flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl, whisk together the coconut sugar, olive oil, yogurt, oat milk, eggs, and almond extract until smooth and well combined.
- Add the dry ingredients to the wet ingredients and gently mix until just combined. Be careful not to over mix.
- Toss the diced strawberries with 1 tablespoon of oat flour (this helps prevent them from sinking). Gently fold them into the batter.
- Pour half of the batter into the prepared loaf pan. Spoon dollops of strawberry jam over the batter and gently swirl using a knife. Add the remaining batter on top, followed by a few more spoonfuls of jam. Swirl again lightly.
- Bake for 45 minutes if in mini loafs pans and 50–60 minutes if in a normal pan, or until a toothpick inserted into the center comes out mostly clean (a little jam is okay).
- *Optional- while loaf is cooking, add all icing ingredients together. If too thick, add more milk, only a little at a time.
- Let the loaf cool in the pan for 15–20 minutes before transferring to a wire rack. Pour icing on top and slice once fully cooled for the cleanest cuts.