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Strawberry Lemonade Quick Bread Recipe

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★★★★★

4.7 from 235 reviews

This Strawberry Lemonade Quick Bread is a delightful and moist loaf bursting with fresh strawberries and zesty lemon flavor. Perfect for breakfast, brunch, or a sweet snack, it features a tender crumb enhanced by a tangy lemon glaze that adds the perfect finishing touch.

Ingredients

Scale

Bread

  • 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
  • Juice of half a lemon (about 2 tablespoons)
  • Zest of one lemon

Lemon Glaze

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

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350ºF (177ºC). Spray a 9″ x 5″ loaf pan with non-stick spray and set aside to ensure easy removal of the bread after baking.
  2. Mix dry ingredients and strawberries: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Gently fold in the chopped strawberries, reserving some for pressing into the top of the loaf later if you like.
  3. 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.
  4. Mix batter: Pour the wet ingredients into the dry ingredients. Using a spatula, gently stir until just combined and there are no dry flour pockets. Be careful not to overmix to maintain a tender texture.
  5. Pour batter and bake: Pour the batter into the prepared loaf pan and press the reserved strawberries into the top if desired. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out mostly clean.
  6. Prepare the bread for glazing: Remove the bread from the oven and while it’s still hot, poke several holes in the top with a skewer or knife to allow the glaze to soak in.
  7. Make lemon glaze: In a small container with a spout, whisk together the sugar, lemon juice, and warm water until the sugar dissolves.
  8. Apply glaze: Pour the lemon glaze slowly and evenly over the hot bread to infuse it with moistness and tangy sweetness.
  9. Cool and serve: Allow the bread to cool completely in the pan before removing and slicing. Store leftovers covered tightly in the refrigerator for up to 5 days, or freeze for up to 2 months, thawing overnight in the refrigerator.

Notes

  • Use fresh ripe strawberries for the best flavor and texture.
  • You can press extra strawberries on top of the loaf before baking for an attractive presentation.
  • Ensure not to overmix the batter to keep the bread tender and moist.
  • The lemon glaze adds moisture and brightness but can be omitted if you prefer a less sweet bread.
  • Store the bread well wrapped to maintain freshness and avoid drying out.
  • This bread freezes well; wrap tightly and thaw in the fridge overnight before serving.

Keywords: strawberry lemonade quick bread, lemon zest bread, strawberry bread loaf, lemon glaze bread, summer fruit quick bread

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