why make this recipe
This quick bread is bright, sweet, and easy. It mixes fresh strawberries and lemon for a fresh taste. You can bake it in one pan and serve it warm or cool. If you like fruity treats, try this mango-strawberry smoothie recipe for a matching drink.
introduction
Strawberry Lemonade Quick Bread is a simple loaf with fresh fruit and lemon flavor. It bakes fast and suits breakfasts, snacks, or a light dessert. The loaf stays soft and has a tangy glaze on top.
how to make Strawberry Lemonade Quick Bread
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, mix the dry ingredients: flour, sugar, baking soda, and salt.
- In another bowl, whisk milk, melted butter, egg, vanilla, lemon juice, and lemon zest.
- Fold the wet mix into the dry mix until just combined.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake 45–55 minutes, or until a toothpick in the center comes out clean.
- Cool the bread in the pan 10 minutes, then remove to a wire rack to cool more.
For the lemon glaze:
- Whisk together ¼ cup sugar, the juice of half a lemon, and 2 Tablespoons warm water until the sugar dissolves.
- Brush or pour the glaze over the warm bread so it soaks in a bit.
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, the juice of half of a lemon (about 2 Tablespoons), zest of one lemon, ¼ cup (50g) granulated sugar, the juice of half of a lemon (about 2 Tablespoons), 2 Tablespoons (30mL) warm water
Directions :
STRAWBERRY LEMONADE BREAD, LEMON GLAZE
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Mix dry ingredients in a bowl.
- Whisk wet ingredients separately.
- Combine wet and dry until just mixed.
- Fold in chopped strawberries.
- Bake 45–55 minutes until done.
- Make glaze by mixing sugar, lemon juice, and warm water until smooth.
- Pour glaze over warm bread.
how to serve Strawberry Lemonade Quick Bread
Slice the bread and serve warm or at room temperature. It pairs well with butter, cream cheese, or whipped cream. Serve with tea or a cold drink for a bright snack.
how to store Strawberry Lemonade Quick Bread
Let the bread cool fully. Wrap it in plastic or store in an airtight container at room temperature for 2–3 days. For longer storage, freeze slices in a zip bag for up to 2 months. Thaw at room temperature or warm briefly in a toaster oven.
tips to make Strawberry Lemonade Quick Bread
- Do not overmix the batter; stir until just combined.
- Chop strawberries small so they distribute well.
- If strawberries are very juicy, pat them dry to avoid a soggy loaf.
- Use room-temperature wet ingredients for an even bake.
- If the top browns too fast, cover it with foil during the last 10–15 minutes.
variation (if any)
- Add a handful of chopped nuts like pecans or almonds for crunch.
- Replace half the strawberries with raspberries for a mixed berry loaf.
- Stir in a teaspoon of poppy seeds for texture and a lemon-poppy flavor.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry before folding into the batter.
Q: Can I make this dairy-free?
A: Use a plant milk and a dairy-free butter or oil. The texture may change slightly but it will still work.
Q: How do I know when the bread is done?
A: A toothpick in the center should come out clean or with a few moist crumbs, not wet batter.
Q: Can I double the recipe?
A: You can, but bake in two pans or a larger pan and increase the bake time as needed.
Q: Can I skip the glaze?
A: Yes. The bread is tasty without it, though the glaze adds a nice lemon finish.
Strawberry Lemonade Quick Bread
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A quick bread featuring fresh strawberries and a tangy lemon glaze, suitable for breakfasts, snacks, or light desserts.
Ingredients
- 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)
- 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
- ¼ cup (50g) granulated sugar (for glaze)
- Juice of half a lemon (about 2 Tablespoons) (for glaze)
- 2 Tablespoons (30mL) warm water (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, mix the dry ingredients: flour, sugar, baking soda, and salt.
- In another bowl, whisk together the milk, melted butter, egg, vanilla, lemon juice, and lemon zest.
- Fold the wet mixture into the dry mixture until just combined.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick in the center comes out clean.
- Cool the bread in the pan for 10 minutes, then remove to a wire rack to cool completely.
- For the glaze, whisk together ¼ cup sugar, the juice of half a lemon, and 2 tablespoons warm water until the sugar dissolves.
- Brush or pour the glaze over the warm bread so it soaks in.
Notes
Serve warm or at room temperature. Pairs well with butter, cream cheese, or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
