Sweet and Tangy Strawberry Lemonade Quick Bread Recipe

This Strawberry Lemonade Quick Bread combines sweet strawberries and zesty lemon, creating a refreshing summer treat that's moist and easy to make.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Cooling Time 15

Total Time 1 30

Servings: 10 slices

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bread

2 cups All-Purpose Flour Provides structure and a tender crumb.
1 cup Granulated Sugar Adds sweetness and encourages browning.
1 teaspoon Baking Soda Acts as a leavening agent.
½ teaspoon Salt Enhances flavor.
10 medium Fresh Strawberries Hulled and chopped; frozen strawberries may also be used.
1 cup Milk Can be substituted with a non-dairy option.
½ cup Unsalted Butter Melted; coconut oil can be used as a substitute.
1 large Egg Binds ingredients; can be replaced with flaxseed meal for vegan option.
1 teaspoon Vanilla Extract Optional for additional flavor.
⅓ cup Fresh Lemon Juice Brightens flavor.
1 tablespoon Lemon Zest Enhances the lemon flavor.

For the Glaze

1 cup Powdered Sugar Sweetens and gives a shiny finish.
2 tablespoons Fresh Lemon Juice Adds brightness to the glaze.
1 tablespoon Warm Water Helps create a silky glaze texture.

Equipment

9" x 5" loaf pan
Mixing Bowls
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (177°C) and prepare a loaf pan with non-stick spray.
In a large bowl, whisk together flour, sugar, baking soda, and salt. Gently fold in chopped strawberries.
In another bowl, whisk milk, melted butter, egg, vanilla, lemon juice, and zest until combined.
Pour the wet ingredients into the dry ingredients, stirring gently until just incorporated.
Transfer the batter to the prepared pan, smoothing the top, and add reserved strawberries on top.
Bake for 55-60 minutes or until a toothpick comes out clean.
Prepare the glaze by mixing powdered sugar, lemon juice, and warm water until smooth.
While the bread is warm, poke holes in the top and drizzle the glaze over it.
Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool fully.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 32mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 220IUVitamin C: 20mgCalcium: 50mgIron: 0.6mg

Notes

Store leftovers tightly wrapped in the fridge for up to 5 days. For longer storage, freeze slices for up to 2 months.

Tried this recipe?

Let us know how it was!