Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Strawberry Bread



  • 1 1/2 cups gluten-free all purpose flour
  • 2/3 cup turbinado sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 16 ounces fresh strawberries, washed and cored
  • 1/3 cup vegetable oil or non-margarine butter substitute
  • zest from 1 lemon
  • 1 teaspoon lemon juice
  • 1/2 teaspoon almond extract
  • 1/4 cup pecans or walnuts, chopped


  1. In a medium bowl, combine flour, sugar, and baking soda.
  2. In a blender combine strawberries, add oil or butter substitute, lemon juice, and almond until thoroughly combined.
  3. Mix the wet ingredients with the dry until thoroughly combined then fold the walnuts into the batter.
  4. Pour the mixture into a  loaf pan. Bake at 325 until a golden brown crust forms on top and the batter passes the toothpick test, about 30 minutes.

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