Strawberry Lemonade Quick Bread

Recipe Title & Info
Introduction
Why This Is The Best Strawberry Lemonade Quick Bread
Ingredients
Step-by-Step Instructions
Serving Suggestions
Storage & Freezing
Delicious Variations
Frequently Asked Questions
Share The Love

The Ultimate Strawberry Lemonade Quick Bread – Bursting With Summer Flavor!

Prep Time
15 minutes

Cook Time
55-60 minutes

Total Time
1 hour 15 minutes

Servings
10 slices

Difficulty
Easy

Author: Chef Emy | Site: cookingwithemy.com | Pinterest: @cookingwithemy

Introduction

There’s something magical about the combination of sweet strawberries and tangy lemon – it’s like sunshine in every bite! Our Strawberry Lemonade Quick Bread captures that perfect summer flavor in a tender, moist loaf that’s incredibly easy to make. Whether you’re hosting a brunch, packing a picnic, or simply craving a taste of warm weather, this bread delivers.

This recipe has been a fan favorite on cookingwithemy.com for good reason. It’s foolproof, uses simple ingredients, and produces a bakery-worthy result every time. The fresh strawberries add juicy bursts of sweetness while the lemonade glaze provides that signature tangy finish that keeps you coming back for more.

What makes this strawberry lemonade quick bread truly special is the technique – we poke holes in the hot loaf and pour over a warm lemonade glaze that seeps into every nook and cranny. The result? A bread that’s moist, flavorful, and absolutely irresistible. Let’s get baking!

💡 The Kitchen Team’s Pro Tip: For the best flavor, use ripe, in-season strawberries. If your strawberries aren’t super sweet, add an extra tablespoon of sugar to the batter.

Why This Is The Best Strawberry Lemonade Quick Bread

After testing dozens of quick bread recipes, we’ve perfected this version. Here’s why it stands out:

Perfect texture: The combination of melted butter and milk creates a tender crumb that stays moist for days.
Bursting with fruit: We fold fresh strawberries into the batter and press extra on top for beautiful presentation.
Irresistible glaze: The lemonade glaze isn’t just a topping – it soaks into the bread, infusing every bite with citrus flavor.
Simple ingredients: No fancy equipment or hard-to-find items. You probably have everything in your pantry right now!
Versatile: Works for breakfast, dessert, or an afternoon snack. It’s also freezer-friendly!

Ingredients

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 (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 a lemon (about 2 Tablespoons)
Zest of one lemon

For the Lemonade Glaze:

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

💡 The Kitchen Team’s Pro Tip: Don’t overmix the batter! Stir just until the flour disappears. Overmixing develops gluten and makes the bread tough.

Step-by-Step Instructions

Preheat and prepare: Preheat your oven to 350°F (177°C). Spray a 9″ x 5″ loaf pan with non-stick spray. You can also line it with parchment paper for easy removal.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Make sure there are no lumps.
Add strawberries: Gently fold the chopped strawberries into the flour mixture. Reserve about ¼ cup of strawberries to press into the top of the loaf before baking, if desired.
Combine wet ingredients: In a medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until smooth and well combined.
Mix batter: Pour the wet ingredients into the dry ingredients. Using a spatula, gently stir until just combined. A few small lumps are okay – do not overmix!
Fill the pan: Pour the batter into the prepared loaf pan. If you reserved strawberries, press them gently into the top of the batter.
Bake: Bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. The top should be golden brown.
Prepare the glaze: While the bread is baking, make the glaze. In a small saucepan, combine the sugar, lemon juice, and warm water. Heat over medium heat, stirring constantly, until the sugar dissolves. Remove from heat.
Glaze the bread: Remove the loaf from the oven. While it’s still hot, poke several holes in the top with a skewer or thin knife. Pour the warm glaze evenly over the top, letting it soak in.
Cool and serve: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Serving Suggestions

This strawberry lemonade quick bread is incredibly versatile. Here are some of our favorite ways to enjoy it:

Breakfast treat: Toast a slice and spread with butter or cream cheese.
Afternoon snack: Pair with a glass of iced tea or lemonade for the ultimate summer combo.
Dessert: Serve warm with a scoop of vanilla ice cream and extra fresh strawberries.
Brunch star: Arrange slices on a platter with fresh fruit and yogurt for a beautiful brunch spread.
Gift idea: Wrap in cellophane with a ribbon for a homemade gift that everyone loves.

Storage & Freezing

This bread stays moist and delicious for days when stored properly. Here’s how:

Room temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, wrap tightly and refrigerate for up to 5 days. Bring to room temperature before serving.
Freezer: Wrap the cooled loaf (or individual slices) in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

💡 The Kitchen Team’s Pro Tip: To refresh day-old bread, microwave a slice for 10-15 seconds. It will taste freshly baked!

Delicious Variations

Once you’ve mastered the basic recipe, try these fun twists:

Blueberry Lemon Bread: Swap strawberries for fresh blueberries. The combination of blueberry and lemon is classic!
Raspberry Lime Bread: Use raspberries and lime zest/juice instead of lemon for a different citrus twist.
Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Add 1 teaspoon of xanthan gum if your blend doesn’t include it.
Dairy-Free Option: Use melted coconut oil or vegan butter instead of unsalted butter, and almond milk or oat milk instead of dairy milk.
Extra Lemon: For lemon lovers, add an extra tablespoon of lemon zest and increase the lemon juice in the glaze to 3 tablespoons.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, but thaw and drain them first, then pat dry with paper towels. Frozen strawberries release more moisture, which can make the bread soggy if not drained properly.

Why did my bread sink in the middle?

This usually happens if the bread is underbaked or if the oven door was opened too early. Make sure your oven is fully preheated and avoid opening the door during the first 40 minutes of baking.

Can I make this into muffins?

Absolutely! Divide the batter among 12 greased muffin cups. Bake at 350°F for 18-22 minutes. Poke holes and glaze while warm, just like the loaf.

How do I know when the bread is done?

Insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. The top should be golden brown and spring back when lightly touched.

Can I reduce the sugar?

You can reduce the sugar in the batter to ⅓ cup, but the glaze needs the full amount for proper texture. The bread will be less sweet but still delicious.

What if I don’t have a loaf pan?

You can use an 8″ x 8″ square baking pan. Adjust baking time to 30-35 minutes. Check for doneness with a toothpick.

Can I add a streusel topping?

Yes! Mix ¼ cup flour, ¼ cup brown sugar, 2 tablespoons cold butter, and a pinch of cinnamon. Sprinkle over the batter before baking for a crunchy topping.

How do I make the glaze thicker?

For a thicker glaze, use 3 tablespoons of sugar and 1 tablespoon of water. Simmer until it reaches your desired consistency. You can also add a teaspoon of cornstarch mixed with water.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor. Bottled juice often has preservatives that affect the taste. However, in a pinch, it will work.

How long does the glaze last?

The glaze is best used immediately while warm. If it crystallizes, reheat gently with a splash of water. The glazed bread is best within 2 days.

We hope you love this strawberry lemonade quick bread as much as we do! It’s the perfect way to celebrate summer’s bounty and brighten any day. Don’t forget to tag us when you make it – we love seeing your creations!

For more delicious recipes, visit cookingwithemy.com and follow us on Pinterest for daily inspiration.

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