Description
A delightful Strawberry Lemonade Quick Bread that combines fresh strawberries and zesty lemon flavor in a moist, tender loaf. Perfect for spring or summer breakfasts and snacks, this quick bread is topped with a tangy lemon glaze that enhances its refreshing taste.
Ingredients
Scale
Dry Ingredients
- 2 cups (240g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 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
Glaze
- ¼ cup (50g) granulated sugar
- Juice of half a lemon (about 2 Tablespoons)
- 2 Tablespoons (30mL) warm water
Instructions
- Prepare Oven and Pan: Preheat the oven to 350ºF (177ºC). Spray a 9″ x 5″ loaf pan with non-stick spray and set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Gently fold in the chopped strawberries, reserving some to press on top of the loaf before baking if desired.
- Combine Wet Ingredients: In a medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until fully combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Using a spatula, gently stir just until no flour pockets remain, taking care not to overmix. Pour the batter into the prepared loaf pan and press the reserved strawberries into the top, if using.
- Bake the Bread: Bake the loaf for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Prepare for Glazing: Remove the loaf from the oven and while it is still hot, poke several holes into the top using a skewer or knife to allow the glaze to seep in.
- Make Lemon Glaze: In a small container with a spout, whisk together the sugar, lemon juice, and warm water until the sugar is mostly dissolved.
- Glaze the Bread: Pour the lemon glaze slowly and evenly over the hot loaf. Allow the loaf to cool completely before removing it from the pan and serving.
- Storage: Store leftovers covered tightly in the refrigerator for up to 5 days. The loaf freezes well for up to 2 months and should be thawed overnight in the refrigerator before serving.
Notes
- Use fresh strawberries for the best flavor and texture.
- Do not overmix the batter to maintain a tender crumb.
- Pressing strawberries on top before baking adds a nice presentation and extra fruit flavor.
- The glaze soaks into the bread to keep it moist and add a tangy sweetness.
- Ensure the loaf is still warm when glazing to help absorption.
- Store the bread properly to maintain freshness, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Keywords: strawberry quick bread, lemonade bread, quick bread, strawberry lemon bread, lemon glaze bread, summer bread recipe, homemade quick bread
