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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/strawberry-lemonade-quick-bread-recipe/