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Strawberry Lemonade Quick Bread Recipe

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4 from 8 reviews

This Strawberry Lemonade Quick Bread is a delightful summer treat, featuring a moist and tender quick bread loaded with fresh strawberries and brightened by lemon juice and zest. Topped with a sweet and tangy lemonade glaze, it offers a perfect balance of fruity flavors and a melt-in-your-mouth texture. Ideal for breakfast, brunch, or a snack, this quick bread is easy to prepare and baked to golden perfection.

  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Ingredients

Strawberry Lemonade Bread

  • 2 cups (240g) all-purpose flour, measured properly
  • 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 a lemon (about 2 tablespoons)
  • Zest of one lemon

Lemon Glaze

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

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
  3. Prepare strawberries: Hull and chop fresh strawberries into small pieces, ensuring even distribution throughout the bread.
  4. Combine wet ingredients: In a separate bowl, mix the milk, melted unsalted butter, egg, vanilla extract, lemon juice, and lemon zest until smooth and well incorporated.
  5. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon, just until combined. Be careful not to overmix to keep the bread tender.
  6. Add strawberries: Gently fold the chopped strawberries into the batter, distributing them evenly.
  7. Bake the bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for about 1 hour, or until a toothpick inserted in the center comes out clean.
  8. Prepare the lemonade glaze: While the bread is baking, combine the granulated sugar, lemon juice, and warm water in a small bowl, stirring until the sugar dissolves.
  9. Glaze the bread: As soon as the bread comes out of the oven, use a fork or toothpick to poke holes all over the top. Slowly pour or brush the lemonade glaze over the warm bread so it soaks in and adds extra moisture and flavor.
  10. Cool and serve: Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing. Serve and enjoy your fresh strawberry lemonade quick bread!

Notes

  • Make sure to measure the flour properly by spooning it into the measuring cup and leveling it off for the best texture.
  • Chop strawberries into uniform small pieces to prevent sinking and to get even bursts of flavor.
  • For added freshness, use freshly squeezed lemon juice instead of bottled.
  • Glazing while the bread is warm helps the glaze soak into the bread, keeping it moist.
  • You can substitute milk with buttermilk for a richer flavor and tender crumb.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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