Description
A delightful Strawberry Lemonade Quick Bread that combines the fresh flavors of juicy strawberries and zesty lemon in a moist, tender loaf. Topped with a tangy lemon glaze, this quick bread is perfect for breakfast, snacks, or dessert.
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, hulled and chopped (about 10 medium strawberries)
- 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
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (177ºC) and lightly spray a 9″ x 5″ loaf pan with non-stick spray. Set it aside while you prepare the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt until well combined. Gently fold in the chopped strawberries, reserving some to press on top of the batter later if you like.
- 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 blended.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir using a spatula until the batter is evenly combined with no visible pockets of flour.
- Pour Batter and Add Strawberries: Transfer the batter into the prepared loaf pan, smoothing the top. Press the reserved strawberries into the top of the batter for an attractive finish.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Prepare for Glazing: Remove the hot loaf from the oven. While it’s still hot, poke several holes into the top of the loaf with a skewer or knife to help the glaze soak in.
- Make Lemon Glaze: In a small container with a spout, whisk together granulated sugar, lemon juice, and warm water until the sugar dissolves.
- Glaze the Bread: Slowly and evenly pour the lemon glaze over the hot loaf, allowing it to seep into the holes and infuse the bread with bright lemon flavor.
- Cool and Serve: Let the loaf cool completely in the pan before removing and slicing. Store leftovers covered in the refrigerator up to 5 days, or freeze up to 2 months and thaw overnight in the fridge.
Notes
- You can substitute some or all of the all-purpose flour with whole wheat flour for a healthier twist, but the texture may be denser.
- Ensure strawberries are hulled and well chopped to evenly distribute in the bread without large chunks.
- The glaze is best poured while the bread is still hot to maximize absorption and flavor.
- This bread freezes well; wrap it tightly in plastic wrap and foil before freezing.
- For extra citrus flavor, add a teaspoon of lemon extract to the wet ingredients.
