Strawberry Lemonade Quick Bread Recipe
This Strawberry Lemonade Quick Bread is a delightful, moist loaf bursting with fresh strawberries and a tangy lemon flavor. Perfect for breakfast or a sweet snack, it’s enhanced with a refreshing lemon glaze that gives it a bright, zesty finish.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (approximately 10-12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups (240g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Fruit
- 8 ounces (227g) fresh strawberries (about 10 medium strawberries), hulled and chopped, plus some reserved for topping (optional)
Wet Ingredients
- 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
- Prepare Oven and Pan: Preheat your oven to 350ºF (177ºC). Grease a 9″ x 5″ loaf pan with non-stick spray and set it aside to be ready for the batter.
- Combine 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 to press on top if desired. This careful mixing ensures strawberries incorporate without breaking down.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until thoroughly combined. This mixture adds moisture and bright lemon flavor.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry and gently stir with a spatula until no flour pockets remain. Avoid overmixing to keep the bread tender.
- Transfer to Loaf Pan and Bake: Pour the batter into the prepared loaf pan, pressing the reserved strawberries onto the top if you wish for a decorative touch. Bake in the oven for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Prepare for Glazing: Remove the bread from the oven. While still hot, carefully poke several holes into the top with a skewer or knife to allow the glaze to seep in.
- Make Lemon Glaze: In a small container with a spout, whisk together the sugar, lemon juice, and warm water until the sugar dissolves completely, creating a smooth glaze.
- Glaze the Bread: Pour the lemon glaze slowly and evenly over the hot loaf to maximize flavor absorption. Allow the bread to cool completely in the pan before removing and serving.
- Storage: Store leftovers covered tightly in the refrigerator for up to 5 days. This bread also freezes well for up to 2 months; thaw overnight in the refrigerator before serving.
Notes
- Use fresh strawberries for the best flavor and texture.
- To prevent the bread from becoming dense, fold the strawberries gently into the batter.
- Ensure the butter is melted but not hot to avoid cooking the egg when mixing wet ingredients.
- Use a toothpick test to check for doneness; a few moist crumbs on the toothpick are ideal.
- Pressing reserved strawberries on top before baking adds a lovely presentation and extra fruitiness.
- The lemon glaze adds a tangy sweetness, enhancing the overall flavor of the bread.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
Keywords: Strawberry lemonade bread, quick bread, lemon glaze, fresh strawberries, moist loaf, baked dessert, citrus bread
