Strawberry Lemonade Quick Bread

A warm, sweet aroma wafts through the kitchen as the Strawberry Lemonade Quick Bread bakes, filling the air with promises of summer days. This delightful quick bread takes only about an hour to prepare and bake, combining the tartness of lemons with the sweetness of strawberries for a delightful treat. It’s a recipe that works perfectly due to the moisture from fresh strawberries and the brightness of lemon zest.

This recipe is perfect for anyone looking to brighten up their breakfast or afternoon snack. It’s ideal for leisurely mornings or sunny picnics. If you’re planning ahead, you can easily make this bread the day before and store it for a fresh taste.

Why You’ll Love This Recipe

• The blend of sweet strawberries and tangy lemon creates a refreshing flavor.
• It bakes quickly, providing warm bread for last-minute gatherings.
• The texture is moist and fluffy, wonderful for slicing.
• A simple glaze adds a glossy finish and extra zing.

What You’ll Need

Gather the ingredients listed below for your delicious quick bread.

For the Bread

• 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
• the juice of half of a lemon (about 2 Tablespoons)
• zest of one lemon

For the Lemon Glaze

• ¼ cup (50g) granulated sugar
• the juice of half of a lemon (about 2 Tablespoons)
• 2 Tablespoons (30mL) warm water

Use frozen strawberries if fresh aren’t available.

Substitutions & Swaps

• Use coconut oil instead of butter.
• Swap milk for a non-dairy alternative.
• Replace fresh strawberries with raspberries or blueberries.
• Use lime instead of lemon for a different citrus flavor.

How to Make It

Prepare this quick bread in just a few easy steps.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. This ensures the bread bakes evenly.

Mix Dry Ingredients

In a large mixing bowl, whisk together 2 cups of all-purpose flour, ½ cup of granulated sugar, 1 teaspoon of baking soda, and ¼ teaspoon of salt. This helps to aerate the flour, giving the bread a light texture.

Combine Wet Ingredients

In another bowl, combine ¾ cup of milk, ½ cup of melted unsalted butter, 1 large egg, ½ teaspoon of vanilla extract, the juice of half a lemon, and the zest of one lemon. Whisk until blended, ensuring the butter cools a bit before mixing to avoid cooking the egg.

Fold in Strawberries

Gently fold the dry mixture into the wet mixture, being careful not to overmix. Then, add in the hulled and chopped fresh strawberries, and fold just until combined.

Pour and Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Glaze

While the bread bakes, mix ¼ cup of granulated sugar, the juice of half a lemon, and 2 tablespoons of warm water in a small bowl. Stir until the sugar dissolves completely.

Glaze the Bread

Once the bread is done baking, remove it from the oven and allow it to cool for 10 minutes in the pan. Carefully turn it out onto a wire rack, and while it’s still warm, drizzle the lemon glaze over the top.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, freeze for up to 3 months.
Reheat: Warm slices in the microwave for about 20 seconds.

Tips for Best Results

• Use ripe strawberries for maximum flavor.
• Ensure the butter is slightly cool before mixing in the egg to avoid scrambling.
• Let the bread rest before slicing for better texture.
• Drizzle extra glaze over individual slices for added sweetness.

Serving Suggestions

• Pair with a cup of herbal tea for an afternoon treat.
• Serve as a delightful breakfast alongside yogurt.
• Bring to brunch gatherings for a cheerful addition.