Description
This delightful Strawberry Lemonade Quick Bread combines the fresh sweetness of strawberries with the bright tanginess of lemon for a moist, flavorful loaf that’s perfect for breakfast, snacks, or dessert. Featuring a tender crumb enhanced by a zesty lemon glaze, this easy-to-make quick bread is baked to golden perfection in under an hour.
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
- 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
- Prepare Oven and Pan: Preheat your oven to 350ºF (177ºC). Spray a 9″ x 5″ loaf pan with non-stick cooking spray and set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Gently fold in the chopped strawberries, reserving a few to press on top of the loaf before baking, if desired. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until fully combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold everything together until just combined and no flour pockets remain. Avoid overmixing to keep the bread tender.
- Bake the Bread: Pour the batter into the prepared loaf pan. If you reserved strawberries, gently press them onto the top of the batter. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Prepare for Glazing: Remove the bread from the oven and immediately poke several holes on top of the hot loaf using a skewer or knife. This allows the glaze to soak in better.
- Make Lemon Glaze: In a small container with a spout, whisk together the sugar, lemon juice, and warm water until the sugar dissolves completely.
- Glaze the Bread: Pour the lemon glaze slowly and evenly over the hot loaf, allowing it to soak into the holes.
- Cool and Store: Allow the bread to cool completely in the pan before removing. Store leftovers covered tightly in the refrigerator for up to 5 days, or freeze for up to 2 months. Thaw frozen bread overnight in the refrigerator before serving.
Notes
- If using frozen strawberries, do not thaw before adding to the batter to prevent excess moisture.
- Measure flour properly by spooning it into the measuring cup and leveling it off for best results.
- To ensure moistness, avoid overbaking; start checking doneness at 55 minutes.
- This bread freezes well and can be thawed overnight in the refrigerator.
Nutrition
- Serving Size: 1 slice (assuming 10 slices per loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg
