Description
This Strawberry Lemonade Quick Bread is a delightful and moist loaf bursting with fresh strawberries and bright lemon flavor. Perfect for a quick breakfast or an afternoon snack, this bread combines the tartness of lemon with the sweetness of strawberries in every bite. Topped with a tangy lemon glaze, it’s an inviting treat that’s easy to whip up and bake to perfection.
Ingredients
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Strawberry Lemonade Bread
- 2 cups (240g) all-purpose flour (measured properly)
- 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 a lemon (about 2 tablespoons)
- Zest of one lemon
Lemon Glaze
- 1/4 cup (50g) granulated sugar
- Juice of half a lemon (about 2 tablespoons)
- 2 tablespoons (30mL) warm water
Instructions
- Preheat and Prepare: Preheat your oven to 350ºF (177ºC). Grease a 9″ x 5″ loaf pan with non-stick spray and set it aside to be ready for the batter.
- 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 of the batter before baking, if you like.
- 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.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until the mixture is just combined and no pockets of flour remain. Avoid overmixing to keep the bread tender.
- Bake the Bread: Pour the batter into the prepared loaf pan. Press the reserved strawberries into the top if desired. Place in the oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Prepare the Lemon Glaze: While the bread is baking, whisk together the sugar, lemon juice, and warm water in a small container with a spout for easy pouring.
- Glaze the Bread: Remove the hot loaf from the oven. Poke several holes into the top of the bread using a skewer or knife. Slowly pour the lemon glaze evenly over the hot loaf, allowing it to soak in.
- Cool and Serve: Let the bread cool completely in the pan before removing and slicing. Store any leftovers covered tightly in the refrigerator for up to 5 days, or freeze for up to 2 months, thawing overnight in the refrigerator before serving.
Notes
- If using frozen strawberries, do not thaw before adding to the batter to prevent excess moisture.
- Be sure to measure flour correctly by spooning into the cup and leveling to avoid dense bread.
- The glaze adds extra lemony flavor and moisture; be generous when pouring it over the hot loaf.
- Leftovers are best stored covered in the refrigerator and can be frozen for longer storage.
Nutrition
- Serving Size: 1 slice (approx. 1/10th loaf)
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
