Strawberry Lemonade Quick Bread Recipe

Introduction

This Strawberry Lemonade Quick Bread is a delightful twist on classic quick bread recipes, combining fresh strawberries and zesty lemon for a refreshing treat. Perfect for breakfast, snack, or dessert, it’s easy to make and features a tangy lemon glaze that adds the perfect finishing touch.

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

1. Step 1: Preheat the oven to 350ºF (177ºC). Spray a 9″ x 5″ loaf pan with non-stick spray and set aside.
2. Step 2: In a large bowl, whisk together the flour, ½ cup 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.
3. Step 3: In a medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until fully combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and use a spatula to gently stir until just combined and no flour pockets remain. Pour the batter into the prepared loaf pan and press the reserved strawberries onto the top if using.
5. Step 5: Bake the loaf for 55-60 minutes or until a toothpick inserted into the center comes out mostly clean.
6. Step 6: Remove the loaf from the oven. While still hot, poke several holes in the top with a skewer or knife.
7. Step 7: In a small container, whisk together ¼ cup sugar, lemon juice, and warm water to make the lemon glaze.
8. Step 8: Pour the lemon glaze slowly and evenly over the hot loaf. Allow the bread to cool completely before removing from the pan and serving.

Tips & Variations

• For extra moisture, substitute half of the milk with buttermilk.
• Add a tablespoon of poppy seeds to the batter for a subtle crunch and flavor.
• To enhance the strawberry flavor, use frozen strawberries but reduce the liquid slightly.

Storage

Store leftover bread in an airtight container 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.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well but drain any excess liquid before folding them into the batter to avoid making it too wet.

What is the best way to check if the bread is done?

Insert a toothpick into the center of the loaf. If it comes out mostly clean or with a few moist crumbs, the bread is done baking.

Strawberry Lemonade Quick Bread Recipe

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★★★★★

4.9 from 148 reviews

This Strawberry Lemonade Quick Bread is a delightful and tangy treat combining fresh strawberries with zesty lemon in a moist, easy-to-make loaf. Perfect for a breakfast snack or an afternoon tea, it features a refreshing lemon glaze that enhances its fruity flavors. Baked to golden perfection, this quick bread is a crowd-pleaser with a tender crumb and a vibrant, summery taste.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 10-15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Ingredients

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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

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

1. Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (177ºC). Lightly spray a 9″ x 5″ loaf pan with non-stick cooking spray to prevent sticking and set it aside.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt to ensure they are evenly combined. Gently fold in the chopped strawberries, reserving a few pieces to press on top of the batter later if desired.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until the mixture is smooth and well blended.
4. Combine Batter: Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, gently stir the mixture until just combined and there are no pockets of flour remaining. Be careful not to overmix to keep the bread tender.
5. Prepare for Baking: Pour the batter into the prepared loaf pan. Press the reserved strawberries gently into the top if you’ve set them aside. Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
6. Make Holes and Prepare Glaze: Once baking is complete, remove the loaf from the oven. While still hot, poke several holes all over the top of the bread with a skewer or knife to allow the glaze to seep inside for added moisture and flavor.
7. Prepare Lemon Glaze: In a small container with a spout, whisk together the granulated sugar, lemon juice, and warm water until the sugar dissolves creating a smooth glaze.
8. Apply Glaze: Slowly and evenly pour the lemon glaze over the hot loaf to soak into the holes and the surface, infusing the bread with bright lemony sweetness.
9. Cool and Serve: Allow the loaf to cool completely in the pan before removing and slicing. Store leftovers tightly covered in the refrigerator for up to 5 days or freeze for up to 2 months, thawing overnight in the refrigerator before serving.

Notes

• Reserving some strawberries to press on top before baking adds a pretty finish and bursts of fresh fruit flavor.
• Poking holes and pouring glaze over the hot bread makes it extra moist and imparts a wonderful lemon zing.
• Do not overmix the batter to avoid a dense bread—mix just until combined.
• Use fresh lemon zest and juice for the best vibrant flavor in the bread and glaze.
• Store the bread covered tightly to maintain freshness and prevent it from drying out.
• Freezing this bread preserves flavor and texture well; thaw gently in the fridge overnight.

Keywords: strawberry quick bread, lemonade bread, lemon glaze bread, summer bread, fruit quick bread, easy quick bread