strawberry sweet bread gluten and sugar free

Bake 350ºF 55-60 minutes or internal temperature is 200–205°F 

WET

115 g melted butter
4 eggs
150 g sugar
1 tsp molasses
1 Tbsp vanilla
¼ tsp almond extract
¼ cup Greek yogurt
Zest of 1 lemon

DRY

120 g almond flour
110 g tapioca starch
60 g oat flour (I agree with your plan to increase it.)
20 g brown rice flour
½ tsp xanthan gum
2 tsp baking powder
½ tsp kosher salt

Fold in

200 g diced fresh strawberries, lightly coated with a tablespoon of the flour blend.