Strawberry Lemonade Quick Bread

Strawberry Lemonade Quick Bread is more than just a cheerful treat—it’s the kind of bake that instantly brings back memories of warm days, blooming gardens, and the zing of a glass of homemade lemonade on the porch. When I first stumbled upon this recipe, it reminded me of my grandmother’s kitchen in late spring. She had a tiny garden bursting with strawberries and a lemon tree that hung heavy with golden fruit. By mid-May, the sun would start to stretch long into the evenings, and she would whisk together something simple but unforgettable: a lightly sweet, moist bread with bursts of berry and citrus in every slice.

This bread has that same nostalgic pull. It tastes like sunshine but works all year round—ideal for breakfast with a bit of butter, a light afternoon snack, or wrapped in parchment paper as a lovely homemade gift. It’s a classic quick bread with a refreshing twist, merging the tartness of lemon with the lush sweetness of strawberries.

Whether you’re baking for brunch, a picnic, or just to enjoy a quiet moment with tea, Strawberry Lemonade Quick Bread is the kind of recipe that feels like a tradition waiting to happen.

Why You’ll Love This Recipe

• Bright and flavorful: The lemon zest and juice give the bread a lovely tartness that balances the sweetness of the strawberries perfectly.
• No mixer needed: Just two bowls and a spatula—you’ll have it in the oven in minutes.
• Great for any season: While it’s a favorite during spring and summer, frozen strawberries make it easy to bake all year long.
• Perfectly giftable: Wrapped in parchment and tied with twine, this bread makes a thoughtful homemade present.

INGREDIENTS YOU’LL NEED:

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, 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 Lemon Glaze:

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

HOW TO MAKE STRAWBERRY LEMONADE QUICK BREAD

This simple, comforting quick bread comes together in no time—and it fills your home with a scent that’s like a warm breeze through an orchard.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prep
Start by preheating your oven to 350°F (177°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Whisk the Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Once combined, gently toss in the chopped strawberries. This light flour coating keeps the berries from sinking to the bottom of the loaf as it bakes.

Step 3: Mix the Wet Ingredients
In another bowl, whisk together milk, melted butter, egg, vanilla, lemon juice, and lemon zest. The aroma here is incredible—the citrus instantly lifts everything.

Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients. Use a rubber spatula to stir until just combined. Be careful not to overmix—it’s okay if the batter is slightly lumpy.

Step 5: Pour and Bake
Spoon the batter into the prepared loaf pan and smooth the top. For a beautiful presentation, you can press a few extra strawberry slices gently into the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.

Step 6: Glaze While Warm
While the bread is baking, whisk together the glaze ingredients. Once the bread is out of the oven, poke a few holes into the top with a skewer and slowly pour the glaze over the hot loaf. This allows the glaze to seep into the bread and add even more lemon flavor.

Step 7: Cool and Enjoy
Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack. Slice once completely cool. The flavor deepens after a few hours, so if you can resist, let it rest before digging in.

HELPFUL TIPS

• Don’t overmix – This is a quick bread, so stirring too much can make it tough.
• Toss berries in flour – It helps keep them suspended throughout the loaf.
• Cool completely before slicing – The glaze sets better and the slices hold together nicely.
• Want extra lemon zing? – Add an extra teaspoon of lemon zest to the batter.

DETAILS

• Prep Time: 15 minutes
• Cook Time: 55–60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf
• Category: Quick Bread, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES

This bread is perfect for meal prep too—make it on a Sunday and enjoy all week. It’s excellent as-is or lightly toasted.

NUTRITIONAL INFORMATION (Estimated per slice, based on 10 servings)

• Calories: 215
• Fat: 9g
• Carbohydrates: 30g
• Protein: 3g
• Sugar: 15g

FREQUENTLY ASKED QUESTIONS

Can I use frozen strawberries?
Yes! Use them straight from the freezer, and don’t thaw—they’ll bleed less into the batter that way.

What other fruits can I use?
Blueberries, raspberries, or even chopped peaches work well with the lemon base.

Can I make this gluten-free?
Yes, use a 1-to-1 gluten-free flour blend in place of the all-purpose flour.

STORAGE INSTRUCTIONS

• Room Temperature: Store covered at room temperature for up to 2 days.
• Refrigerator: Wrap tightly and keep for up to 5 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge and enjoy with a warm drink.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other fruity delights:

• The Best Moist Banana Bread
• Banana Bread Cinnamon Rolls
• Pistachio Lemon Breakfast Bread

CONCLUSION

Strawberry Lemonade Quick Bread is a burst of sunshine in every bite. With its tender crumb, vibrant flavor, and easy prep, it’s one of those recipes you’ll turn to again and again. Whether you’re baking for guests or simply want to brighten your morning coffee break, this loaf delivers comfort and cheer in equal measure.

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