Description
This Strawberry Lemonade Quick Bread is a moist and flavorful loaf bursting with fresh strawberries and zesty lemon. Perfect for a sweet breakfast or an afternoon snack, it combines a tender crumb with a tangy lemon glaze that enhances the fruity notes. Ready in just over an hour, this quick bread is a delightful treat for berry and citrus lovers alike.
Ingredients
Bread 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
Lemon Glaze Ingredients
- ¼ cup (50g) granulated sugar
- Juice of half a lemon (about 2 tablespoons)
- 2 tablespoons (30mL) warm water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (177ºC) and spray a 9″ x 5″ loaf pan with non-stick spray to prevent sticking. Set aside for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined. Gently fold in most of the chopped strawberries, reserving a few to press on top before baking if desired.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients. Using a spatula, gently stir until just combined and no dry flour pockets remain, being careful not to overmix.
- Transfer to Pan and Bake: Pour the batter into the prepared loaf pan. Press the reserved strawberries gently onto the top of the batter to decorate, if desired. Bake 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 while still hot, poke several holes into the top of the loaf with a skewer or knife to allow the glaze to soak in.
- Make Lemon Glaze: In a small container with a spout or a small bowl, whisk together the granulated sugar, lemon juice, and warm water until the sugar dissolves and the glaze is smooth.
- Apply Glaze and Cool: Slowly pour the lemon glaze evenly over the hot loaf, allowing it to absorb the flavor and moisture. Let the bread cool completely in the pan before removing and serving.
- Storage: Store any leftovers covered tightly in the refrigerator for up to 5 days. The loaf also freezes well for up to 2 months—thaw overnight in the refrigerator before enjoying.
Notes
- You can press extra strawberries on top of the loaf before baking for a decorative and flavorful touch.
- Make sure the melted butter is slightly cooled before mixing with eggs to avoid curdling.
- Use fresh strawberries for the best flavor; frozen strawberries may release too much moisture and affect texture.
- The glaze enhances moisture and adds a bright lemony finish—don’t skip it!
- Check doneness with a toothpick inserted in the center; it should come out mostly clean with a few moist crumbs.
- Store the bread wrapped tightly to keep it moist, and you can freeze it to extend shelf life.
