Name: Strawberry Lemonade Quick Bread Recipe
Prep time: 15 min
Cook time: PT-492122H6M1S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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, plus some reserved for topping (optional); 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; ¼ cup (50g) granulated sugar; Juice of half a lemon (about 2 Tablespoons); 2 Tablespoons (30mL) warm water

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Introduction

Strawberry Lemonade Quick Bread is a delightful twist on classic quick bread, combining fresh strawberries with bright lemon flavors. This moist, fruity loaf is perfect for breakfast, a snack, or even dessert.

The image shows two slices of strawberry cake on a white plate with a white marbled surface underneath. Each slice has two layers: a light golden-brown outer crust with visible red strawberry pieces embedded and a pale yellow, soft-looking inner cake layer with red strawberry bits scattered throughout. In the background, part of the leftover loaf of cake sits next to a whole strawberry and a bright yellow lemon, slightly out of focus against a dark backdrop. The texture of the cake looks moist and fluffy with a slightly crumbly crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350ºF (177ºC) and spray a 9″ x 5″ loaf pan with non-stick spray. Set aside.
Step 2: In a large bowl, whisk together the flour, 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.
Step 3: In a medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until well combined.
Step 4: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until no flour pockets remain. Pour the batter into the prepared loaf pan and press reserved strawberries onto the top, if using.
Step 5: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out mostly clean. Remove from the oven.
Step 6: While the loaf is still hot, poke several holes in the top using a skewer or knife to prepare for the glaze.
Step 7: To make the lemon glaze, whisk together the sugar, lemon juice, and warm water in a small container with a spout.
Step 8: Slowly pour the glaze evenly over the hot loaf and allow it to soak in. Let the bread cool completely in the pan before removing and serving.

Tips & Variations

Use frozen strawberries if fresh ones aren’t available; just thaw and drain excess liquid before folding them into the batter.
Add a handful of chopped nuts like walnuts or pecans for extra texture.
For a more intense lemon flavor, add extra lemon zest or swap some milk for lemon yogurt.
Pressing reserved strawberries on top not only adds flavor but makes the loaf look more appealing.

Storage

Store leftover bread covered tightly in the refrigerator for up to 5 days. It also freezes well for up to 2 months—thaw overnight in the refrigerator before serving. Reheat gently in the microwave or oven for a fresh-baked feel.

How to Serve

The image shows a loaf of strawberry bread cut into six thick slices, stacked slightly askew to reveal the texture inside. The top layer has a golden-brown crust with bright red strawberry pieces scattered unevenly, some deeply embedded and others closer to the surface. The inside layers are pale yellow with bits of red strawberry showing through, creating a soft, moist texture. The bread rests on a white marbled surface, with parts of a serrated knife visible underneath the loaf, and there are whole strawberries and a yellow lemon blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work fine. Thaw and drain them well before adding to the batter to avoid excess moisture.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out mostly clean with just a few moist crumbs, the bread is done. If there is wet batter, it needs more baking time.