Description
This Strawberry Lemonade Quick Bread combines the fresh, sweet taste of strawberries with the bright, tangy flavor of lemon in a moist, tender loaf. Perfect for a breakfast treat or afternoon snack, this quick bread is topped with a zesty lemon glaze that adds a wonderful burst of citrus flavor. Made with simple ingredients and baked to perfection, it’s an easy recipe that brings the essence of summer into your kitchen.
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
- The juice of half of a lemon (about 2 Tablespoons)
- Zest of one lemon
Lemon Glaze
- 1/4 cup (50g) granulated sugar
- The juice of half of a lemon (about 2 Tablespoons)
- 2 Tablespoons (30mL) warm water
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350ºF (177ºC). Spray a 9″ x 5″ loaf pan with non-stick spray and set aside.
- Mix Dry Ingredients and Strawberries: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until evenly combined. Gently fold in the chopped fresh strawberries, reserving a few to press into the top of the loaf before baking if desired. Set the mixture aside.
- Combine Wet Ingredients: In a medium bowl, whisk together the milk, melted unsalted butter, egg, vanilla extract, lemon juice, and lemon zest until fully combined and smooth.
- Mix Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently stir together until no pockets of flour remain, being careful not to overmix to keep the bread tender.
- Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top. Press the reserved strawberries into the top gently if you wish for an attractive garnish.
- Bake the Bread: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Poke Loaf for Glaze: Remove the bread from the oven and while still hot, poke several holes into the top of the loaf using a skewer or knife to allow the glaze to penetrate.
- Prepare Lemon Glaze: In a small container with a spout, whisk together the granulated sugar, lemon juice, and warm water until the sugar dissolves and the glaze is smooth.
- Glaze the Bread: Slowly and evenly pour the lemon glaze over the hot loaf, allowing it to soak in through the holes.
- Cool and Serve: Allow the bread to cool completely in the pan before removing. Slice and serve. Store leftovers covered tightly in the refrigerator for up to 5 days or freeze up to 2 months, thawing overnight in the refrigerator.
Notes
- If using frozen strawberries, do not thaw before folding into the batter to preserve texture and prevent excess moisture.
- Be careful not to overmix the batter to keep the bread moist and tender.
- The glaze adds moisture and a refreshing tang, so be sure to poke holes and pour it while the loaf is still hot.
- This loaf freezes well; wrap tightly in plastic wrap and foil to avoid freezer burn.
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
