Strawberry Lemonade Quick Bread
A delightful quick bread capturing the vibrant flavors of fresh strawberries and tangy lemon, perfect for breakfast or an afternoon snack.
Ingredients
For the Bread
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 8 ounces fresh strawberries, hulled and chopped
- ¾ cup milk
- ½ cup unsalted butter, melted
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons lemon juice (about half a lemon)
- 1 lemon zest of one lemon
For the Glaze
- ¼ cup granulated sugar
- 2 tablespoons lemon juice (for glaze, about half a lemon)
- 2 tablespoons warm water (for glaze)
Instructions
Preparation
- Preheat your oven to 350ºF (177ºC) and prepare a 9" x 5" loaf pan with non-stick spray.
- In a large mixing bowl, combine all-purpose flour, granulated sugar, baking soda, and salt. Whisk until blended, then fold in the chopped strawberries.
- In a separate bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until smooth.
- Pour the wet mixture into the dry ingredients and fold gently until just combined, ensuring no pockets of flour remain.
Baking
- Transfer the batter into the prepared loaf pan. Press reserved strawberry pieces on top for garnish.
- Bake for about 55-60 minutes until a toothpick inserted into the center comes out mostly clean.
Glazing and Cooling
- Once baked, allow the bread to cool in the pan for a few minutes. Poke holes in the top using a toothpick.
- For the glaze, whisk together granulated sugar, lemon juice, and warm water until smooth. Pour over the warm bread to soak in.
- Cool completely in the pan or on a wire rack before slicing.
Notes
Store leftovers at room temperature wrapped in plastic wrap for up to a few days. You can also refrigerate for longer freshness or freeze for up to three months. Reheat slices in a toaster or microwave as desired.