8ounces(227g) fresh strawberries (about 10 medium strawberries)*hulled and chopped
¾cup(180mL) milk
½cup(113g) unsalted buttermelted
1large egg
½teaspoonvanilla extract
the juice of half of a lemonabout 2 Tablespoons
zest of one lemon
LEMON GLAZE
¼cup(50g) granulated sugar
the juice of half of a lemonabout 2 Tablespoons
2Tablespoons(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.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.