Go Back

Strawberry Lemonade Quick Bread

A delightful quick bread combining fresh strawberries and zesty lemon for a refreshing treat, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 0.5 cups granulated sugar For a lower glycemic index, coconut sugar can be used.
  • 1 teaspoon baking soda Essential for rising.
  • 0.25 teaspoon salt Enhances flavors.
Wet Ingredients
  • 8 ounces fresh strawberries Hulled and chopped.
  • 0.75 cups milk Plant-based milk works as a substitute.
  • 0.5 cups unsalted butter Melted; use applesauce for a lower fat option.
  • 1 large egg Substitute with a flax egg for a vegan version.
  • 0.5 teaspoon vanilla extract Adds depth of flavor.
  • Juice of half a lemon Juice of half a lemon Approximately 2 tablespoons.
  • Zest of one lemon Zest of one lemon Infuses fresh lemon flavor.
Glaze
  • 0.25 cups granulated sugar For the glaze.
  • Juice of half a lemon Juice of half a lemon Balances sweetness.
  • 2 tablespoons warm water Achieves the right consistency for the glaze.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan.
  3. In a large mixing bowl, whisk together the flour, ½ cup sugar, baking soda, and salt until well combined.
  4. In a separate bowl, mix the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest. Stir until fully blended.
  5. Gently fold the wet mixture into the dry ingredients using a spatula.
  6. Carefully stir in the chopped strawberries.
  7. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Prepare the glaze by whisking together the ¼ cup sugar, juice of half a lemon, and warm water until smooth.
  3. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack.
  4. Drizzle the lemon glaze over the warm bread.
  5. Cool completely before slicing.

Notes

Store in an airtight container at room temperature for up to 3 days, or in the fridge for a week. Can be frozen for up to 2 months.