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

Ingredients

STRAWBERRY LEMONADE BREAD

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 ounces fresh strawberries (about 10 medium strawberries)* hulled and chopped
  • 3/4 cup milk
  • 1/2 cup unsalted butter melted
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • the juice of half of a lemon about 2 Tablespoons
  • zest of one lemon

LEMON GLAZE

  • 1/4 cup granulated sugar
  • the juice of half of a lemon about 2 Tablespoons
  • 2 Tablespoons warm water

Instructions

STRAWBERRY LEMONADE BREAD

  • Preheat the oven to 350ºF. 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.