Description
This Strawberry Lemonade Quick Bread is a deliciously moist and tangy treat, bursting with fresh strawberries, a hint of lemon zest, and finished with a sweet lemon glaze. With minimal prep, it’s the perfect quick bread for spring and summer, either as breakfast, dessert, or a snack.
Ingredients
Units
Scale
For the 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), 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
For the Lemon Glaze
- 1/4 cup (50g) granulated sugar
- Juice of half a lemon (about 2 tablespoons)
- 2 tablespoons (30mL) warm water
Instructions
- Prep the Oven and Pan: Preheat your oven to 350ºF (177ºC). Spray a 9 x 5-inch loaf pan with non-stick spray and set aside.
- Mix Dry Ingredients and Strawberries: In a large bowl, whisk together flour, sugar, baking soda, and salt. Gently fold in the chopped strawberries, reserving a few to press into the top of the loaf before baking, if desired. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk together milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until well combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Use a spatula to gently stir until just combined and no flour pockets remain. Do not overmix.
- Fill Pan and Bake: Pour the batter into your prepared loaf pan. Press the reserved strawberries gently into the 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: Remove the loaf from the oven and, while still hot, use a skewer or knife to poke several holes in the top.
- Make Lemon Glaze: In a small container with a spout, whisk together sugar, lemon juice, and warm water until sugar dissolves.
- Glaze the Bread: Pour the lemon glaze slowly and evenly over the hot loaf so it soaks in. Allow the loaf to cool completely in the pan before removing and serving.
Notes
- If using frozen strawberries, do not thaw before adding to the batter.
- Ensure ingredients are measured accurately for best results, especially the flour.
- Leftovers keep well in the refrigerator for up to 5 days if tightly covered.
- Loaf freezes well for up to 2 months; thaw overnight in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 16g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg