Strawberry Lemonade Quick Bread: A Cozy Slice of Summer
There’s something undeniably magical about the combination of fresh strawberries and zesty lemon. It transports me back to warm summer days spent playing in the garden, the sun kissing my cheeks while I nibbled on sweet, juicy berries. The aroma of baking bread wafting through the air brings a comforting feeling, reminiscent of weekends spent in the kitchen with loved ones, sharing laughter and treats. This Strawberry Lemonade Quick Bread encapsulates those beautiful moments in every bite. If you’re in search of a refreshing, easy summer treat, this delightful bread is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to whip up for any occasion
- A delightful twist on traditional quick bread, offering a perfect balance of sweetness and tanginess
- Made with fresh strawberries, ideal for showcasing summer’s best fruits
- Loads of flavor with a zesty lemon glaze that’s simply irresistible
- Perfect as a brunch centerpiece or a sweet afternoon snack
What You’ll Need
Gather These Simple Ingredients:
- 2 cups (240g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 8 ounces (227g) fresh strawberries (about 10 medium strawberries)* (hulled and chopped)
- ¾ cup (180mL) milk
- ½ cup (113g) unsalted butter (melted)
- 1 large egg
- ½ teaspoon vanilla extract
- Juice of half of a lemon (about 2 Tablespoons)
- Zest of one lemon
- ¼ cup (50g) granulated sugar
- Juice of half of a lemon (about 2 Tablespoons)
- 2 Tablespoons (30mL) warm water
How to Make Strawberry Lemonade Quick Bread
- Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Whisk together until well blended, letting your senses delight in the cozy aroma of the dry ingredients.
- In a separate bowl, mix together the milk, melted unsalted butter, egg, vanilla extract, lemon juice, and lemon zest. This mixture should be creamy and slightly tangy, setting the stage for a wonderful burst of flavor.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. It’s okay if there are a few lumps—overmixing can lead to dense bread!
- Gently fold in the hulled and chopped strawberries, allowing the vibrant red pieces to swirl throughout the batter like a summer sunset.
- Pour the batter into the prepared loaf pan, and smooth the top with a spatula. Pop it into your preheated oven and let it bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread is cooling, prepare the sweet lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and warm water until smooth.
- Once the bread has cooled for about 10 minutes, remove it from the pan and place it onto a wire rack. Drizzle the lemon glaze generously over the warm loaf, letting it soak in for the ultimate indulgence.
- Allow the bread to cool fully before slicing (if you can resist!), and take a moment to breathe in the delightful aroma of summer.
Delicious Variations to Try
- Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the mix for a delightful crunch and rich flavor.
- Raspberry Lemon: Swap the strawberries for fresh raspberries for a tart twist.
- Chocolate Chip Surprise: Fold in a half cup of chocolate chips for an indulgent touch that pairs beautifully with the lemon.
- Nutty Delight: Add a half cup of chopped walnuts or pecans for a rich, nutty flavor and crunch.
Chef Emma’s Helpful Tips
- Make-Ahead: Feel free to bake this quick bread a day in advance! The flavors deepen and become even more delicious as it sits.
- Ingredient Swaps: You can use buttermilk instead of regular milk for a richer flavor, or even a dairy-free milk of your choice.
- Slicing Tips: For cleaner slices, use a serrated bread knife, and wait until the bread has completely cooled.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.
Nutrition Information per Serving
- Serving Size: 1 slice
- Calories: 180
- Carbohydrates: 28g
- Sugar: 10g
- Fat: 6g
- Protein: 3g
- Sodium: 120mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This strawberry lemonade quick bread is even better the next day.
Can I use different ingredients?
Yes! Feel free to swap in other berries or even add zest from other citrus fruits for a unique twist.
How do I store leftovers?
Store any leftover bread in an airtight container at room temperature or refrigerate to keep it fresh.
How long does it last?
This quick bread will stay delicious for up to a week in the fridge, but it rarely lasts that long—it’s just too good!
Wrapping It Up
There you have it, my lovely friends! This Strawberry Lemonade Quick Bread is not just a treat; it’s a cozy reminder of sunny days and sweet gatherings. The delightful balance of fresh strawberries paired with the bright zing of lemon will make your taste buds sing! Don’t forget to save this recipe to your dessert board; it’s bound to bring a smile to your face whenever you crave a slice of summer. Happy baking!
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Strawberry Lemonade Quick Bread
- Total Time: 75 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A delightful quick bread that combines fresh strawberries and zesty lemon, perfect for summer gatherings.
Ingredients
- 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
- Juice of half a lemon (about 2 Tablespoons)
- Zest of one lemon
- ¼ cup (50g) granulated sugar
- Juice of half a lemon (about 2 Tablespoons)
- 2 Tablespoons (30mL) warm water
Instructions
- Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan.
- Combine the all-purpose flour, granulated sugar, baking soda, and salt in a large bowl, whisking until well blended.
- Mix together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest in a separate bowl.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the hulled and chopped strawberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the sweet lemon glaze while the bread is cooling.
- Drizzle the lemon glaze over the warm loaf before cooling fully.
Notes
For cleaner slices, use a serrated bread knife and wait until the bread has completely cooled.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
