Description
This delightful Strawberry Lemonade Quick Bread combines the fresh sweetness of strawberries with the bright zestiness of lemon, baked into a moist and tender loaf. Finished with a tangy lemon glaze, it’s a perfect treat for breakfast, snack, or a light dessert.
Ingredients
Units
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Strawberry Lemonade Bread
- 2 cups (240g) all-purpose flour, measured properly
- 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
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. Gently fold in the chopped strawberries, reserving some to press onto the top of the loaf before baking if desired.
- Combine wet ingredients: In a medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until thoroughly combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined and no pockets of flour remain. Do not overmix.
- Bake the bread: Pour the batter into the prepared loaf pan. Press the reserved strawberries on top if desired. Bake for 55-60 minutes or until a toothpick inserted into the center comes out mostly clean.
- Poke holes and prepare glaze: Upon removing the hot loaf from the oven, immediately poke several holes in the top with a skewer or knife to help the glaze soak in.
- Make lemon glaze: In a small container with a spout, whisk together the granulated sugar, lemon juice, and warm water until sugar is dissolved.
- Apply glaze: Slowly and evenly pour the lemon glaze over the hot loaf, allowing it to soak in as the bread cools.
- Cool and serve: Let the loaf cool completely before removing from the pan and slicing. Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months. Thaw overnight in the fridge before serving.
Notes
- If using frozen strawberries, do not thaw before adding to the batter to prevent excess moisture.
- Measure flour properly by spooning into the measuring cup and leveling off for accurate results.
- For a more intense lemon flavor, you can add extra lemon zest to the batter or glaze.
- This bread freezes well; wrap tightly and thaw in the refrigerator overnight before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 210
- Sugar: 17g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 45mg
