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Strawberry Lemonade Bread Recipe

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4.3 from 4 reviews

This Strawberry Lemonade Quick Bread is a delightful, moist loaf combining fresh strawberries and zesty lemon for a bright, summery flavor. Perfect for breakfast or a sweet snack, it features a tender crumb and a tangy lemon glaze that soaks into the warm bread for extra moisture and flavor.

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

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (177ºC) and spray a 9″ x 5″ loaf pan with non-stick spray to ensure easy removal of the bread.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking soda, and salt. Gently fold in the chopped fresh strawberries, reserving a few to press on top before baking if desired.
  3. Combine Wet Ingredients: In a medium bowl, whisk the milk, melted unsalted butter, egg, vanilla extract, lemon juice, and lemon zest until fully combined.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Using a spatula, gently stir until there are no pockets of flour and the batter is just combined to avoid overmixing.
  5. Fill Pan and Bake: Pour the batter into the prepared loaf pan and press the reserved strawberries into the top of the batter if using. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out mostly clean.
  6. Poke Holes for Glaze: Remove the bread from the oven and while still hot, poke several holes into the top with a skewer or knife to allow the glaze to penetrate the bread.
  7. Prepare Lemon Glaze: In a small container with a spout, whisk together the sugar, lemon juice, and warm water until the sugar is dissolved and the glaze is smooth.
  8. Apply Glaze: Slowly pour the lemon glaze evenly over the hot loaf, allowing it to soak into the holes and soften the bread’s crust.
  9. Cool and Serve: Let the bread 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

  • Use fresh, ripe strawberries for the best flavor and texture.
  • Overmixing the batter can result in a dense bread; mix just until combined.
  • You can press extra strawberries on top before baking for a pretty finish.
  • Allow the bread to cool completely before slicing to maintain its structure.
  • Leftover bread freezes well; thaw overnight in the refrigerator.

Find it online: https://lauracooks.com/strawberry-lemonade-bread-recipe/