Description
This Strawberry Lemonade Quick Bread is a moist, flavorful loaf bursting with fresh strawberries and bright lemon zest, perfect for a refreshing treat or breakfast. The bread is topped with a tangy lemon glaze that adds a sweet and citrusy finish, making it an irresistible combination of fruity and zesty flavors. Ideal for summer or anytime you crave a quick, homemade bread with a twist.
Ingredients
Units
Scale
Strawberry Lemonade Bread
- 2 cups (240g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 ounces (227g) fresh strawberries (about 10 medium strawberries), hulled and chopped
- 3/4 cup (180mL) milk
- 1/2 cup (113g) unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- Juice of half of a lemon (about 2 Tablespoons)
- Zest of one lemon
Lemon Glaze
- 1/4 cup (50g) granulated sugar
- Juice of half of a lemon (about 2 Tablespoons)
- 2 Tablespoons (30mL) warm water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (177ºC). Spray a 9″ x 5″ loaf pan with non-stick spray and set aside to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Gently fold in the chopped strawberries, reserving some to press on top before baking if desired.
- Combine Wet Ingredients: In a medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until fully combined and smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredient bowl. Using a spatula, gently stir until just combined and no flour pockets remain—avoid overmixing to keep the bread tender.
- Bake the Bread: Pour the batter into the prepared loaf pan. Press the reserved strawberries evenly on the top if using. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out mostly clean.
- Prepare Lemon Glaze: While the bread is baking, prepare the glaze by whisking together the granulated sugar, lemon juice, and warm water in a small container with a spout for easy pouring.
- Apply Glaze: When the bread is done, remove it from the oven and immediately poke several holes in the top with a skewer or knife. Slowly pour the lemon glaze evenly over the hot loaf, allowing it to soak in.
- Cool and Serve: Allow the bread to cool completely in the pan before removing and slicing. Store leftovers covered in the refrigerator for up to 5 days or freeze up to 2 months; thaw in the refrigerator overnight.
Notes
- If using frozen strawberries, do not thaw before folding into the batter to prevent excess moisture.
- Make sure to measure flour properly (spoon and level method) for best texture.
- Pressing reserved strawberries on top before baking gives a beautiful fresh strawberry finish.
- Use room temperature ingredients for a more even batter mixing.
- Leftover bread can be frozen wrapped tightly to retain freshness for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 240
- Sugar: 17g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
