Strawberry Lemonade Quick Bread

The sweet, tangy aroma of strawberry lemonade fills the air as you pull a loaf of strawberry lemonade quick bread from the oven. This delightful treat combines the flavors of fresh strawberries and zesty lemon into a soft, loaf perfect for any occasion. In just about an hour, you’ll have a warm, inviting bread that’s full of bright flavors, making it a delightful addition to any brunch or afternoon snack.

This recipe is perfect for anyone who loves the combination of fruity and citrusy flavors. It’s an ideal option for summer gatherings or a cozy family breakfast. Plus, this quick bread can be made ahead of time and stored for later enjoyment.

Why You’ll Love This Recipe

• The texture is wonderfully moist, thanks to the fresh strawberries.
• The bread is easy to whip up in just under an hour.
• It perfectly balances sweet and tangy flavors with the addition of lemon.
• The warm glaze adds a delightful finish and a glossy appearance.

What You’ll Need

Gather your ingredients before you start.

For the Bread

• 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
• the juice of half of a lemon (about 2 Tablespoons)
• zest of one lemon

For the Lemon Glaze

• ¼ cup (50g) granulated sugar
• the juice of half of a lemon (about 2 Tablespoons)
• 2 Tablespoons (30mL) warm water

Note: Fresh strawberries can be substituted with frozen, thawed strawberries; however, they may lead to a wetter batter.

Substitutions & Swaps

• All-purpose flour can be replaced with whole wheat flour.
• For a dairy-free option, use almond or oat milk.
• Coconut oil works well in place of unsalted butter.
• Use a flax egg as a vegan substitute for the egg.

How to Make It

Let’s get started!

Preheat the oven

Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it lightly.

Mix dry ingredients

In a large bowl, combine the flour, sugar, baking soda, and salt. Stir until well mixed.

Prepare strawberries

Gently fold in the chopped strawberries into the dry mixture. This will help distribute the berries evenly.

Whisk wet ingredients

In another bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until fully combined.

Combine mixtures

Pour the wet ingredients into the dry mixture and stir until just combined. Avoid overmixing to ensure a tender bread.

Bake the bread

Transfer the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Make the glaze

While the bread bakes, prepare the lemon glaze by mixing the granulated sugar, lemon juice, and warm water in a small bowl until smooth and sugar is dissolved.

Glaze the bread

When the bread is done baking, remove it from the oven and allow it to cool in the pan for 10 minutes. Drizzle the lemon glaze over the warm bread before transferring it to a wire rack to cool completely.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Microwave for 15-20 seconds or warm in the oven for 5 minutes.

Tips for Best Results

• Ensure your butter is cooled before adding to the mixture for even blending.
• Use ripe strawberries for maximum sweetness and flavor.
• Let the glaze set for a few minutes before cutting into the bread for less mess.
• For added texture, consider folding in some chopped nuts.

Serving Suggestions

• Serve slices with fresh whipped cream for a decadent dessert.
• Pair with a refreshing glass of iced tea or lemonade.
• Enjoy at a picnic alongside fresh fruit salad.