Description

This Strawberry Lemonade Quick Bread combines the fresh, tangy flavors of ripe strawberries and zesty lemon into a moist, tender loaf. Easy to prepare and perfect for breakfast, snack time, or dessert, it features a sweet and citrusy lemon glaze that adds a delightful finishing touch. The bread is baked to golden perfection in just about an hour, offering a refreshing twist on traditional quick breads.

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 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

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Instructions

Prepare Oven and Pan: Preheat your oven to 350ºF (177ºC). Spray a 9″ x 5″ loaf pan with non-stick spray to ensure the bread releases easily after baking. Set aside.
Mix Dry Ingredients and Strawberries: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Gently fold in the chopped strawberries, reserving some pieces to press on top of the batter before baking for added texture and visual appeal. Set this mixture aside.
Combine Wet Ingredients: In a medium bowl, whisk together the milk, melted butter, egg, vanilla extract, fresh lemon juice, and lemon zest until the mixture is well combined and smooth.
Make the Batter: Pour the wet ingredients into the dry ingredients. Using a spatula, gently stir the mixture until no pockets of flour remain, being careful not to overmix to keep the bread tender.
Fill the Pan and Bake: Pour the batter into the prepared loaf pan. If desired, press the reserved strawberry pieces evenly across the top of the batter. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out mostly clean.
Prepare Lemon Glaze: While the bread is baking, whisk together the granulated sugar, fresh lemon juice, and warm water in a small container or bowl with a spout for easy pouring.
Apply Glaze and Cool: When the bread is done, remove it from the oven and while still hot, poke several holes into the top using a skewer or knife. Slowly pour the lemon glaze evenly over the hot loaf so it seeps into the holes, enhancing moisture and flavor. Allow the bread to cool completely in the pan before removing and slicing.
Storage: Store any leftover bread covered tightly in the refrigerator for up to 5 days. This quick bread also freezes well for up to 2 months; thaw it overnight in the refrigerator before serving.

Notes

If using frozen strawberries, do not thaw before adding to the batter to prevent excess moisture.
Ensure strawberries are hulled and chopped to evenly distribute flavor and texture throughout the bread.
Do not overmix the batter to keep the quick bread moist and tender.
The lemon glaze adds extra tang and sweetness; ensure it is poured over the bread while still hot for best absorption.
Store leftovers covered tightly in the refrigerator up to 5 days or freeze up to 2 months.

Nutrition

Serving Size: 1 slice (approx. 1/10 of loaf)
Calories: 210
Sugar: 15g
Sodium: 120mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg