Introduction

This Strawberry Lemonade Quick Bread combines the fresh flavors of ripe strawberries and zesty lemon into a moist, tender loaf. Perfect for breakfast or an afternoon snack, it’s easy to make and bursting with bright, summery taste.

Strawberry Lemonade Quick Bread Recipe - Recipe Image

Ingredients

2 cups (240g) all-purpose flour
½ cup (100g) granulated sugar
1 teaspoon baking soda
¼ teaspoon salt
8 ounces (227g) fresh strawberries (about 10 medium strawberries), hulled and chopped
¾ cup (180mL) milk
½ cup (113g) unsalted butter, melted
1 large egg
½ teaspoon vanilla extract
The juice of half of a lemon (about 2 Tablespoons)
Zest of one lemon
¼ cup (50g) granulated sugar (for glaze)
The juice of half of a lemon (about 2 Tablespoons, for glaze)
2 Tablespoons (30mL) warm water (for glaze)

Instructions

Step 1: Preheat your oven to 350ºF (177ºC). Spray a 9″ x 5″ loaf pan with non-stick spray and set it aside.
Step 2: In a large bowl, whisk together the flour, ½ cup sugar, baking soda, and salt. Gently fold in the chopped strawberries, reserving some to press onto the top of the loaf before baking if you like.
Step 3: In a medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until fully combined.
Step 4: Pour the wet ingredients into the dry ingredients. Using a spatula, gently stir until just combined and no flour pockets remain. Pour the batter into the prepared loaf pan and press the reserved strawberries onto the top, if desired.
Step 5: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out mostly clean. Remove from the oven.
Step 6: While the bread is still hot, poke several holes into the top with a skewer or knife.
Step 7: For the lemon glaze, whisk together ¼ cup sugar, lemon juice, and warm water in a small container.
Step 8: Pour the glaze slowly and evenly over the hot loaf. Let the bread cool completely in the pan before removing and slicing.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and texture in the bread.
For a dairy-free version, substitute milk with almond or oat milk and use a dairy-free butter alternative.
Try adding a handful of chopped nuts like pecans or walnuts for extra crunch.
Pressing strawberries on top before baking adds a pretty, fruity finish to your loaf.

Storage

Store leftover bread covered tightly in the refrigerator for up to 5 days. This bread also freezes well for up to 2 months—wrap it tightly in plastic wrap and foil before freezing. When ready to enjoy, thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries as frozen ones may add extra moisture and affect the texture. If you use frozen, thaw and drain them well before folding into the batter.

Can I make this bread without the glaze?

Yes, the bread is delicious without the glaze, but the lemon glaze adds a lovely tangy sweetness and moist finish.

Strawberry Lemonade Quick Bread Recipe

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★★★★★

4.5 from 133 reviews

This Strawberry Lemonade Quick Bread is a delightful and moist loaf bursting with fresh strawberries and zesty lemon flavor. Perfect for breakfast or a sweet snack, this quick bread features a tender crumb with a refreshing lemon glaze that adds a tangy sweetness. Easy to prepare and bake, it’s a wonderful treat for any time of day.

Author: Ella
Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (approximately 10-12 slices) 1x
Category: Quick Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 cups (240g) all-purpose flour
½ cup (100g) granulated sugar
1 teaspoon baking soda
¼ teaspoon salt

Fresh Ingredients

8 ounces (227g) fresh strawberries (about 10 medium strawberries), hulled and chopped
Zest of one lemon
Juice of half of a lemon (about 2 Tablespoons) – for batter

Wet Ingredients

¾ cup (180mL) milk
½ cup (113g) unsalted butter, melted
1 large egg
½ teaspoon vanilla extract

Glaze

¼ cup (50g) granulated sugar
Juice of half of a lemon (about 2 Tablespoons) – for glaze
2 Tablespoons (30mL) warm water

Instructions

Prepare the oven and pan: Preheat your oven to 350ºF (177ºC). Grease a 9″ x 5″ loaf pan with non-stick spray to ensure easy removal of the bread after baking.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined. Gently fold in the chopped strawberries, setting aside a few to press on top of the loaf before baking if desired.
Combine wet ingredients: In a separate medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until thoroughly blended.
Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients bowl. Using a spatula, gently stir the batter until no pockets of flour remain, being careful not to overmix to keep the bread tender.
Prepare for baking: Pour the batter into your greased loaf pan. Press the reserved strawberries onto the top of the loaf for a decorative and flavorful finish.
Bake the bread: Place the loaf pan in the oven and bake for 55-60 minutes. Test for doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs attached.
Prepare to glaze: Remove the bread from the oven and while it is still hot, poke several holes into the top with a skewer or knife to allow the glaze to soak in.
Make the lemon glaze: In a small container with a spout, whisk together the sugar, fresh lemon juice, and warm water until the sugar dissolves completely.
Apply the glaze: Slowly and evenly pour the lemon glaze over the hot bread so it seeps into the holes, infusing the loaf with tangy sweetness.
Cool and serve: Allow the bread to cool completely in the pan before removing and slicing. Store leftovers wrapped tightly in the refrigerator for up to 5 days or freeze for up to 2 months, thawing overnight in the refrigerator.

Notes

This quick bread uses baking soda and requires no yeast, making it easy to prepare.
Be gentle when folding in strawberries to prevent them from breaking too much and turning the batter pink.
Adjust baking time as needed for your oven; start checking at 55 minutes.
The glaze adds extra moisture and lemon flavor; don’t skip it for best results.
For a dairy-free version, substitute milk and butter with plant-based alternatives.
Leftover bread tastes great toasted and spread with butter or cream cheese.

Keywords: strawberry lemon bread, quick bread, lemon glaze, summer bread, fresh strawberries, lemon zest, homemade quick bread