Strawberry Lemonade Quick Bread Recipe
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.
- 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
