Description
This Strawberry Lemonade Quick Bread is a delightful and moist loaf bursting with fresh strawberries and bright lemon flavor. Perfect for a refreshing snack or breakfast treat, it’s topped with a tangy lemon glaze that complements the sweet fruit beautifully. Easy to prepare and bake, this quick bread combines the classic flavors of strawberry and lemonade in a soft, tender crumb.
Ingredients
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Strawberry Lemonade Bread
- 2 cups (240g) all-purpose flour, be sure to measure properly
- 1/2 cup (100g) granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 ounces (227g) fresh strawberries (about 10 medium strawberries), 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
Lemon Glaze
- 1/4 cup (50g) granulated sugar
- Juice of half a lemon (about 2 Tablespoons)
- 2 Tablespoons (30mL) warm water
Instructions
- Preheat and prepare pan: Preheat the oven to 350ºF (177ºC). Spray a 9″ x 5″ loaf pan with non-stick spray and set aside to ensure the bread doesn’t stick.
- Mix dry ingredients and strawberries: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Gently fold in the hulled and chopped strawberries, reserving some to press on top before baking if desired. Set aside.
- Combine wet ingredients: In a medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until fully combined and smooth.
- Mix batter and pour: Pour the wet ingredients into the dry ingredient bowl. Using a spatula, gently stir just until no flour pockets remain, being careful not to overmix. Pour the batter into the prepared loaf pan and press the reserved strawberries on top if you saved some.
- Bake the bread: Bake the loaf in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out mostly clean. Remove from oven.
- Prepare to glaze: While the bread is still hot, poke several holes in the top with a skewer or knife to allow the glaze to soak in.
- Make lemon glaze: In a small container with a spout, whisk together the granulated sugar, lemon juice, and warm water until sugar dissolves.
- Glaze the bread: Pour the lemon glaze evenly and slowly over the hot loaf, letting it soak into the holes. Allow the bread to cool completely in the pan before removing and slicing.
- Store leftovers: Keep leftovers covered tightly in the refrigerator for up to 5 days, or freeze the loaf for up to 2 months. Thaw frozen bread overnight in the refrigerator before serving.
Notes
- If using frozen strawberries, do not thaw before mixing to avoid excess moisture in the batter.
- Measuring flour properly (spoon and level) is important for the perfect texture.
- Allow the glaze to soak in thoroughly for maximum flavor.
- This bread freezes well and can be thawed overnight for easy future enjoyment.
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
