Description
This Strawberry Lemonade Quick Bread is a moist, flavorful loaf combining the freshness of ripe strawberries and zesty lemon. Perfect for a sweet breakfast treat or an afternoon snack, this quick bread is enhanced with a tangy lemon glaze that adds a delightful citrus finish.
Ingredients
Units
Scale
Strawberry Lemonade Bread
- 2 cups (240g) all-purpose flour (be sure to measure properly)
- 1/2 cup (100g) granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 ounces (227g) fresh strawberries (about 10 medium strawberries), hulled and chopped
- 3/4 cup (180mL) milk
- 1/2 cup (113g) unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- The juice of half of a lemon (about 2 Tablespoons)
- Zest of one lemon
Lemon Glaze
- 1/4 cup (50g) granulated sugar
- The juice of half of a lemon (about 2 Tablespoons)
- 2 Tablespoons (30mL) warm water
Instructions
- Prepare the oven and pan: Preheat the oven to 350ºF (177ºC). Spray a 9″ x 5″ loaf pan with non-stick spray and set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Gently fold in the chopped strawberries, reserving a few to press on top of the loaf before baking if desired.
- Combine wet ingredients: In a medium bowl, whisk the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until fully combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients bowl. Using a spatula, gently stir together until no pockets of flour remain, being careful not to overmix.
- Prepare for baking: Pour the batter into the prepared loaf pan. Press the reserved strawberries into the top surface of the batter if using.
- Bake the bread: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out mostly clean. Remove from oven.
- Poke holes for glaze: While the loaf is still hot, poke several holes into the top of the loaf with a skewer or knife to allow the glaze to penetrate.
- Make the lemon glaze: In a small container or bowl with a spout, whisk together the sugar, lemon juice, and warm water until combined.
- Apply the glaze: Slowly and evenly pour the lemon glaze over the hot loaf, allowing it to soak in through the holes.
- Cool and serve: Let the loaf cool completely in the pan before removing and slicing. Store leftovers tightly covered in the refrigerator for up to 5 days or freeze for up to 2 months. Thaw frozen loaf overnight in the refrigerator before serving.
Notes
- If using frozen strawberries, do not thaw before folding into the batter to prevent excess moisture.
Nutrition
- Serving Size: 1 slice (approx. 90g)
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
