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Strawberry Lemonade Bread Recipe

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4.4 from 125 reviews

This Strawberry Lemonade Quick Bread is a moist, flavorful loaf bursting with fresh strawberries and bright lemon zest. Perfect for a sweet breakfast treat or an afternoon snack, it comes topped with a tangy lemon glaze that adds the perfect citrusy finish. Easy to prepare and baked to golden perfection, this quick bread offers a delightful balance of fruity sweetness and zesty lemon flavor.

Ingredients

Strawberry Lemonade 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
  • Juice of half of a lemon (about 2 Tablespoons)
  • Zest of one lemon

Lemon Glaze

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

Instructions

  1. Preheat oven and prepare pan: Preheat the oven to 350ºF (177ºC). Spray a 9" x 5" loaf pan with non-stick spray and set aside.
  2. Mix dry ingredients and strawberries: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Gently fold in the chopped strawberries, reserving some to press into the top of the loaf before baking if desired.
  3. Combine wet ingredients: In a medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until fully combined.
  4. Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients. Using a spatula, gently stir until no flour pockets remain but do not overmix to keep the bread tender.
  5. Pour batter and bake: Pour the batter into the prepared loaf pan. Press the reserved strawberries into the top of the batter if you like. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
  6. Prepare lemon glaze: While the bread is baking, combine the sugar, lemon juice, and warm water in a small container with a spout, whisking until sugar dissolves.
  7. Apply glaze and cool: When the loaf is done baking, remove it from the oven and immediately poke several holes in the top with a skewer or knife. Slowly pour the lemon glaze evenly over the hot bread. Let the loaf cool completely in the pan before removing and slicing.
  8. Storage: Store leftovers covered tightly in the refrigerator for up to 5 days. The loaf can also be frozen for up to 2 months and thawed overnight in the refrigerator.

Notes

  • Make sure to measure flour properly by spooning into the cup and leveling it off to avoid dry bread.
  • Do not overmix the batter as this can make the bread dense and tough.
  • Using fresh strawberries provides the best flavor and texture, but frozen can be substituted if thawed and drained well.
  • Poking holes for the glaze allows better absorption and a moist, flavorful top layer.
  • Be cautious not to overbake; if the toothpick comes out with a few moist crumbs, it’s done.

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