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–+ servings
Strawberry Lemonade Quick Bread

Sweet and Zesty Strawberry Lemonade Quick Bread Delight

Enjoy the delightful combination of strawberry and lemon in this Strawberry Lemonade Quick Bread, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour Provides the structure; accurately measure for the best texture.
  • 1 cup granulated sugar Adds sweetness; coconut sugar can be swapped for a less processed option.
  • 1 teaspoon baking soda Acts as a leavening agent, crucial for rising the bread.
  • 1/2 teaspoon salt Enhances flavor; stick to the recommended amount for balance.
  • 1 cup fresh strawberries Infuses flavor and moisture; use frozen strawberries without thawing as a substitute.
  • 1/2 cup milk Contributes moisture and tenderness; almond milk is a dairy-free alternative.
  • 1/2 cup unsalted butter Offers richness and moisture; substitute with vegetable oil if needed.
  • 1 egg Binds ingredients for texture and lift; replace with a flax egg for a vegan option.
  • 1 teaspoon vanilla extract Enhances the flavor profile elegantly.
  • 1 tablespoon lemon juice Adds brightness; fresh is preferred, but bottled can work in a pinch.
  • 1 tablespoon lemon zest Adds brightness; fresh is preferred, but bottled can work in a pinch.
For the Glaze
  • 1 cup powdered sugar Sweetness that complements the bread; use freshly sifted for a smooth finish.
  • 2 tablespoons lemon juice Used in the glaze for a zesty kick; again, fresh is best to capture that vibrant flavor.
  • 2 tablespoons warm water Helps to dissolve the glaze ingredients smoothly.

Equipment

  • 9x5-inch loaf pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and prepare your 9"x5" loaf pan with non-stick spray.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Fold in chopped fresh strawberries.
  3. In a separate bowl, combine milk, melted butter, egg, vanilla, lemon juice, and lemon zest. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
  5. Pour the batter into the prepared loaf pan and press reserved strawberries on top if desired.
  6. Bake for 55 to 60 minutes, until a toothpick comes out mostly clean.
  7. Remove from oven, cool for 10 minutes, and poke holes in the top of the bread.
  8. In a bowl, whisk together powdered sugar, lemon juice, and warm water until smooth.
  9. Pour the glaze over the warm bread, ensuring it seeps into the holes.
  10. Let cool completely before slicing and serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

This quick bread is delightful and freezer-friendly, making it a perfect summer treat.

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