Strawberry Lemonade Quick Bread

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5 from 16 votes

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A simple quick bread loaded with strawberries and covered in a lemonade glaze. Perfect for summer!

aerial photo of strawberry lemonade quick bread cut into slices

FRIENDS! So many apologies for my absence. It’s been an ENTIRE MONTH since my last post, which was April’s Bread of The Month recipe. 

And here we are– May’s BOTM sitting pretty in all its quick bread glory. But before we get to that, let me tell you about this last month and why I’ve been so absent.

If you follow me on FB or Insta, you know that we held our Sweat For A Cause: National Infertility Awareness Week at the end of April. For those of you who aren’t familiar, this is an annual event hosted by my husband Matt at his gym, sort of co-hosted by me, mostly by default as his wife, but also as a co-host via Fresh April Flours.

This was our third annual event in which we raise money for a local couple going through fertility treatments. We actually find a couple who goes to the same fertility clinic that we went to, and all of the proceeds of the event go straight to them.

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You may have seen me talking about this at Easter, which was the first day of the week of awareness.

All of my advertising income that week went into the donation pot, and y’all did NOT disappoint! We racked up a pretty penny from ad revenue that week, and for that, I am so grateful. For not only following along on the blog, but also showing up for our couple. 

slices of strawberry lemonade quick bread on a white plate

We were able to donate a little over $3000 to this couple, and our clinic so generously matched our donation dollar-for-dollar. That’s a solid amount of money to help a couple (hopefully) make their dreams come true.

We wish our special family the very best of luck on their journey. 

So that was at the end of April, and THEN, our younger son turned 1 on May 10th, so we had THAT happening, plus his birthday party, plus add in a weekend of solo parenting and ALSO each of us got some kind of snotty sickness that we passed around our whole house…

It’s just been a lot. 

May, let’s get back to it!

slices of strawberry lemonade quick bread on a white plate

This bread came about sort of by accident but also came with about 3 years of sitting on my list of ideas for recipes that I perpetually have on my phone/in my computer.

I had a carton of strawberries staring me in the face that were on the shrively side but certainly not bad, and I realized that even 4 of us humans could not ingest them fast enough before they were way too shrively for life.

Plus, Easter was coming up, so to my list of ideas I went– and I came across something I had written down LITERALLY YEARS ago. I had written “strawberry lemon quick bread?” and I answered that huge question mark with a big ole HELL YES and this bread was born in my kitchen.

strawberry lemonade quick bread in a loaf pan ready to bake

It’s a very simple bread. A very basic quick bread base that is made up of all the usual suspects for baked goods plus some lemon juice, lemon zest, and of course, tons of strawberries.

I took this bread out of the oven and though it smelled aaaaamazing, looked absolutely, positively delicious, I thought it needed something.

So, while it was still hot, I made a little bit of a glaze, tasted it with a spoon, decided it was pretty much like lemonade, and then poked holes in the loaf and dumped that glaze all over the hot strawberry lemon loaf. 

pouring lemon syrup onto strawberry lemonade quick bread

And, folks, it was pure heaven once I took my first bite. 

Welcome to the world, strawberry lemonADE bread! 

Because this bread is so moist, I decided the best place for it was the fridge, and as it turns out, all of our Easter guests decided it should always be this way because warm/room temperature lemonade is not as delicious as an ice cold lemonade.

Feel free to leave it at room temp, but definitely keep an eye on it so that it doesn’t get moldy or go bad before you’ve eaten all of it. 

sliced strawberry lemonade quick bread

Then again, you may eat it faster than anticipated, and if that’s the case, you go, friend! This bread is just scrumptious, so no blame from me in that department!

If you’re looking for a “different” kind of quick bread and something that has summer written all over it, this is definitely it. It’s a great way to use fresh summer fruit, or if you’re feeling summery in the dead of winter, you can always use frozen strawberries to get the job done for you. 

Strawberries + lemons are my new fav summer pair. And if you’re into putting lemons with other fruits like I am, and like so many of my readers are, put these blueberry lemon pie bars next on your list and you’ll be all set for summer 2019!

Strawberry Lemonade Quick Bread: A simple quick bread loaded with strawberries and covered in a lemonade glaze. Perfect for summer!
5 from 16 votes
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Strawberry Lemonade Quick Bread

A simple quick bread loaded with strawberries and covered in a lemonade glaze. Perfect for summer!
Recipe Author Lynn April

Ingredients

STRAWBERRY LEMONADE BREAD

  • 2 cups (240g) all-purpose flour be sure to measure properly
  • 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
  • the juice of half of a lemon about 2 Tablespoons
  • zest of one lemon

LEMON GLAZE

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

Instructions

STRAWBERRY LEMONADE BREAD

  • Preheat the oven to 350ºF (177ºC). Spray a 9" x 5" loaf pan with non-stick spray. Set aside.
  • In a large bowl, whisk together the flour, sugar, baking soda, and salt. Gently fold in the strawberries, reserving some to press into the top of the loaf before baking, if desired. Set aside.
  • In a medium size bowl, whisk together the milk, butter, egg, vanilla extract, lemon juice, and lemon zest until everything is combined. 
  • Pour the wet ingredients into the dry ingredients and, using a spatula, gently stir the mixture together until no flour pockets remain. Pour the batter into the prepared loaf pan and press reserved strawberries into the top, if desired. Bake loaf for 55-60 minutes or until a toothpick inserted in the center comes out mostly clean.
  • Remove the loaf from the oven and, while the loaf is still hot, poke several holes into the top of the loaf with a skewer or knife. Then, prepare the glaze.

LEMON GLAZE

  • In a small container with a spout, whisk together the sugar, lemon juice, and warm water.
  • Pour the lemon glaze slowly and evenly over the hot loaf. Allow loaf to cool completely before removing from the baking pan and serving. Leftovers can be kept in the refrigerator, covered tightly, up to 5 days. Loaf freezes well, up to 2 months. Thaw in refrigerator overnight.

Notes

*If using frozen strawberries, do not thaw. 
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

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44 Comments

  1. This bread looks like the perfect spring/summer snack. I have thought about a bread like this too, thanks for bringing it to all of us. Wait a sec, how did your little newborn baby turn 1 already?! How time flies. Sounds like you have had a lot to celebrate. Can’t wait to try this!!

    1. I know– seems like we were just learning how to live again and now he’s running around like a crazy person!!

    2. 5 stars
      Tried this over the weekend, I had the same issue you had, too many strawberries to eat before they went south. This was excellent. It tasted even more lemony after a night in the fridge. Everyone who had a slice loved it. Plus that lemonade mix on top made it so beautiful and shiny.

  2. 5 stars
    I made this bread earlier today. Its very moist and flavorful. It’s also very beautiful. I’m someone that doesn’t like super sweet things but I think needed more sugar, like 1/4 cup extra in the batter. That will bring the lemon taste even more. But overall, amazing. Thank you for this delicious recipe.

  3. Hey! I have yet to make this bread but want to make mini loafs of it! How full should my mini loaf pans be would you suggest? All the way to the top or 3/4? Basically how much will this bread rise?

    Also do you have any idea how long to cook this bread in mini loaf pans?

    1. Hey, Katie– I’d go with 2/3 to 3/4 of the way full, and I’d start with 20-25 minutes and see where that gets you. Let me know how it turns out!

    2. 5 stars
      This bread is so delicious! The lemon makes it so fresh! I am having a hard time getting my bread to set as the inside is a bit mushy? Maybe because my berries are very ripe and juicy? No complaints though! Thank you for the scrumptious recipe!

    3. Hey, Amira– it’s possible juicy strawberries are making it difficult for your bread to set up. Whenever I use fresh strawberries, I sometimes give them a gentle squeeze in a kitchen cloth if they seem to be REALLY juicy. That might help next time. Thanks for your review 🙂

  4. 5 stars
    i made this bread today for my family, and they LOVED it!!!! the lemon glaze made it so moist and tasty! yum yum yum! will definitely be making it again

  5. When you say to use milk do you recommend cows milk only? I was wondering if almond milk could be used instead?

  6. 5 stars
    This was so easy and delicious!! I had my daughter helping me and she wound up doing most of it!! So moist yet the top crust was my husband’s favorite part! Will be adding recipe to my favorites!! Thx for sharing!

  7. 5 stars
    Made this twice and both times mistakenly added all the lemon juice to the batter, and no lemonade over the top. Came out fabulous! Could I add a mashed banana or two?

    1. Thanks, Sal! I would not add banana to this bread as you would need to change a whole lot more about the recipe to make that work.

  8. 5 stars
    Thanks to FreshApril Flours, another great and easy to follow recipe in the books-and I don’t consider myself a baker, but these recipes are easy to follow and fool proof! My family ate it up-no freezing necessary! Usually my oven times and temps vary from online recipes where I have to “overdo it” on the time and temp, but this time around, it was exact: 350 at 55 minutes, a perfect golden brown top with no goo in the center-yay!

  9. 5 stars
    Awesome recipe! I used raspberries in place of strawberries. I also added 1/2 a teaspoon of baking powder, & lemon juice in place of lemon squeezed. This will be a family fav!

  10. 5 stars
    I baked this for my farmers market and it was a hit! I made it as muffins (cupcakes?) LOVE this recipe. Strawberry lemonade plus vanilla my favorite things!

  11. 5 stars
    Made this and let it sit overnight in the fridge – served it cold the next morning at work and it was a massive hit!! I’ve already been asked to make it again haha. This was a great way to prevent strawberry food waste, thank you!

  12. 5 stars
    This recipe is perfect! So easy to follow and tastes delicious! The family loves this one, will be making again for sure.

  13. Hi, I noticed no baking powder was in the recipe. I made it. I added some baking powder. It wasn’t lemony. It came out fine. Taste good but it wasn’t what I imagine in my head. More Lemon flavor.

    1. Hi! There is no baking powder because the recipe already contains an acid (lemon juice) which activates the baking soda to leaven the bake. As far as the lemon flavor goes, strawberry is the main flavor in this bread. You may have thrown off the flavor with the baking powder, too.

  14. For the strawberry lemonade bread, can you put in muffin tin, lined of course, instead, just make muffins?

  15. 5 stars
    This was amazing! Very moist and tasted like summertime! Also the house smelled great while baking . Will make this agaln.

  16. Hi @freshaprilflowers. I have made this 2x. Once wirb the juice of a fresh lemon and once with cold pressed lemon juice. 2nd looked better but bith times it’s mushy. Help. BTW using cup 4 cup as I’m gf..

    1. Hey, Lori– I’ve had a lot of people make this, and I’ve never had anyone say it was mushy. I’ve not personally made it GF so I don’t know if that makes a difference. You’ll want to be sure your loaf is baked all the way through before deciding it’s done, though.

  17. 5 stars
    I made this on Mother’s Day and it is now my favorite dessert. It’s so light and refreshing! I absolutely love it! I’ll be making this all summer!!