Strawberry Lemonade Quick Bread Recipe

Introduction

This Strawberry Lemonade Quick Bread combines the fresh flavors of ripe strawberries and tangy lemon into a moist, tender loaf. Perfect for a breakfast treat or an afternoon snack, it’s easy to make and wonderfully refreshing.

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 a lemon (about 2 tablespoons)
• Zest of one lemon
• ¼ cup (50g) granulated sugar (for glaze)
• The juice of half a lemon (about 2 tablespoons, for glaze)
• 2 tablespoons (30mL) warm water (for glaze)

Instructions

1. Step 1: Preheat the oven to 350ºF (177ºC). Spray a 9″ x 5″ loaf pan with non-stick spray and set aside.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Gently fold in the chopped strawberries, reserving a few to press into the top of the loaf later if you like. Set this mixture aside.
3. Step 3: In a medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until fully combined.
4. Step 4: Pour the wet ingredients into the dry ingredients. Use a spatula to gently stir until there are no flour pockets, being careful not to overmix.
5. Step 5: Pour the batter into the prepared loaf pan. Press the reserved strawberries evenly into the top if desired. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
6. Step 6: Remove the loaf from the oven. While still hot, poke several holes into the top of the loaf using a skewer or knife to prepare for glazing.
7. Step 7: For the lemon glaze, whisk together the sugar, lemon juice, and warm water in a small container with a spout.
8. Step 8: Pour the glaze slowly and evenly over the hot loaf. Let the bread cool completely before removing it from the pan and slicing.

Tips & Variations

• For extra flavor, use homemade lemon zest and fresh strawberries instead of frozen or canned.
• You can swap milk for buttermilk to add a slight tang and make the bread even more moist.
• Add a handful of chopped nuts or white chocolate chips for texture and sweetness.
• Pressing a few whole or halved strawberries on top before baking creates a pretty, fruity crust.

Storage

Store leftover bread in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 2 months; thaw overnight in the refrigerator before serving. Reheat slices gently in the microwave or toaster oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but be sure to thaw and drain them well to avoid adding excess moisture that could affect the texture of the bread.

Is there a way to make this bread dairy-free?

You can substitute almond milk or another plant-based milk for regular milk, and use a dairy-free butter alternative in place of unsalted butter.

Strawberry Lemonade Quick Bread Recipe

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★★★★★

4.8 from 274 reviews

This Strawberry Lemonade Quick Bread is a moist, flavorful loaf combining fresh strawberries with bright lemon zest and juice. The bread is baked to golden perfection and finished with a tangy lemon glaze that seeps into the warm loaf, creating a refreshing treat perfect for any time of the day. Quick and easy to prepare, it’s great for breakfast, snack, or dessert, bringing the taste of summer in every bite.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

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

Fruit

• 8 ounces (227g) fresh strawberries (about 10 medium strawberries), hulled and chopped (reserve some for topping)

Wet Ingredients

• ¾ cup (180mL) milk
• ½ cup (113g) unsalted butter, melted
• 1 large egg
• ½ teaspoon vanilla extract
• Juice of half of a lemon (about 2 Tablespoons)
• Zest of one lemon

Lemon Glaze

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

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (177ºC) and grease a 9″ x 5″ loaf pan with non-stick spray, setting it aside for later use.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt to evenly distribute the leavening and seasoning. Gently fold in the chopped strawberries, reserving a few to press on top before baking for an attractive finish.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until well combined to create a smooth mixture.
4. Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir with a spatula just until no pockets of flour remain, being careful not to overmix to ensure a tender crumb.
5. Fill Pan and Bake: Transfer the batter to the prepared loaf pan. Press the reserved strawberries gently into the top if desired. Bake for 55-60 minutes, or until a toothpick inserted near the center comes out mostly clean, indicating the bread is cooked through.
6. Prepare Loaf for Glazing: Remove the hot loaf from the oven and poke several holes on its surface using a skewer or knife. This helps the glaze soak in more effectively for added flavor and moisture.
7. Make Lemon Glaze: In a small container with a spout, whisk together the sugar, lemon juice, and warm water to dissolve the sugar and create a bright, tangy glaze.
8. Glaze the Loaf: Slowly and evenly pour the lemon glaze over the warm loaf, allowing it to absorb into the holes you made earlier. Let the bread cool completely in the pan before removing and slicing.
9. Storage: Keep leftovers tightly covered in the refrigerator for up to 5 days or freeze wrapped well for up to 2 months. To serve after freezing, thaw in the refrigerator overnight.

Notes

• Use fresh, ripe strawberries for the best flavor and texture.
• Don’t overmix the batter to avoid dense bread; gentle folding is key.
• If you don’t have a loaf pan, a similar-sized baking dish can be used but adjust baking times accordingly.
• Make sure to cool the bread completely before slicing to prevent crumbling.
• The lemon glaze adds a refreshing tartness and keeps the bread moist.
• For a dairy-free version, substitute milk with any plant-based milk and use a suitable butter alternative.

Keywords: strawberry bread, lemon bread, quick bread, summer bread, lemon glaze, strawberry lemonade bread, baked dessert