Strawberry lemon quick bread is my answer to those days when you’re craving something sweet, tangy, and comforting all at once. This bread isn’t just a recipe, it’s a slice of sunshine on a cloudy day. I remember my grandmother used to make something similar, and this strawberry lemon quick bread recipe is my way of honoring her memory and sharing that joy with you!
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Why You Will Love This strawberry lemon quick bread Recipe
This recipe is more than just a quick bread. It’s a hug in a loaf pan. It brings together the bright, zesty flavor of lemons with the sweet, juicy taste of strawberries. It’s incredibly easy to make, perfect for when you want something delicious without spending hours in the kitchen. The moist, tender crumb and vibrant flavors will have you and your loved ones coming back for slice after slice. It’s also great for brunch, as a snack, or even dessert! Plus, who can resist a beautiful, lemonade flavored bread?
Ingredients Needed for This strawberry lemon quick bread Recipe
Here’s what you’ll need to bake this delightful bread:
*For the strawberry lemon quick bread:*
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 1 cup fresh strawberries, chopped
*For the Lemon Glaze:*
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
How to Make This strawberry lemon quick bread Recipe
Ready to bake some sunshine? Here’s how to make this easy and delicious strawberry lemon quick bread:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This will prevent the bread from sticking.
- In a large bowl, whisk together the flour, baking soda, and salt. Combining dry ingredients ensures even distribution.
- In a separate bowl, combine the sugar, melted butter, eggs, buttermilk, lemon juice, and lemon zest. Mix well until everything is smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, or your bread will be tough.
- Gently fold in the chopped strawberries. Evenly distribute strawberries through the batter.
- Pour the batter into the prepared loaf pan. Level the top with a spatula.
- Bake for 50 60 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from breaking.
- While the bread is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to achieve desired consistency.
- Once the bread is completely cool, drizzle the lemon glaze over the top. Let the glaze set before slicing and serving.
How to Serve This strawberry lemon quick bread Recipe
This strawberry lemon quick bread is fantastic on its own, but it also pairs well with other treats!
- Serve slices warm or at room temperature.
- Pair with a Strawberry Crunch Cookie for a strawberry dessert bonanza!
- Add a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy with a cup of coffee or tea.
- Consider a dusting of powdered sugar for extra elegance.
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How to Store This strawberry lemon quick bread Recipe
Proper storage ensures your bread stays fresh:
- Refrigeration: Wrap the bread tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap the bread tightly in plastic wrap and then in foil, or place it in a freezer safe bag. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: To reheat, wrap a slice of the bread in foil and warm in a 350°F oven for 5 10 minutes.
- Shelf Life: At room temperature, the bread will stay fresh for about 2 days if stored in an airtight container.
Tips to Make This strawberry lemon quick bread Recipe
Want to ensure your strawberry lemon quick bread is a total success? Here are some helpful hints:
- Ingredient Swaps: Substitute Greek yogurt for buttermilk for a tangier flavor. Blueberries can be used instead of strawberries.
- Success Tips: Use room temperature ingredients for a smoother batter. Don’t overmix the batter.
- Avoid These Mistakes: Overbaking can result in a dry loaf. Make sure to check with a skewer.
- Pro Tip: Toast individual slices for a delightful texture and enhanced flavor.
Helpful Notes for This strawberry lemon quick bread Recipe
Let’s cover some additional details to make baking easier!
- For best results, use fresh strawberries. Frozen strawberries can be used, but be sure to thaw them first and pat them dry to remove excess moisture.
- Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice can be used in a pinch, but it won’t have the same zesty taste.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup and then filling the cup with milk to the 1/2 cup line. Let it sit for 5 minutes before using.
- Need an idea for a moist strawberry quick bread? Look no further!
Variation of This strawberry lemon quick bread Recipe
Let’s explore some creative modifications to this amazing bread recipe!
- Seasonal Twists: Add blueberries and raspberries in the summer. Use cranberries and orange zest in the winter.
- Optional Version: Try adding a streusel topping for extra crunch and sweetness.
- Creative Modification: A Savory Cheddar Soda Bread can provide you inspiration. Also, consider adding poppy seeds to the batter for a hint of nuttiness. Swirl in cream cheese for pockets of tangy goodness.
How do I keep strawberry lemon quick bread from being soggy?
Make sure to measure your ingredients accurately, especially the liquids. Also, avoid overmixing the batter, as this can develop too much gluten and result in a denser, heavier loaf. Ensure the bread is fully baked before removing it from the oven.
Can I use frozen strawberries in strawberry lemon quick bread?
Yes, you can use frozen strawberries. However, it’s best to thaw them and drain off any excess liquid before adding them to the batter to prevent the bread from becoming soggy. Gently pat them dry after thawing.
How long does strawberry lemon quick bread last?
Strawberry lemon quick bread typically lasts for 2-3 days when stored at room temperature in an airtight container. You can extend its shelf life by refrigerating it for up to a week, or freezing it for longer-term storage (up to 2-3 months).
What is the best way to store strawberry lemon quick bread?
Allow the bread to cool completely before storing. Wrap tightly in plastic wrap or foil, then place in an airtight container or zip-top bag. This helps to prevent the bread from drying out and maintains its freshness.
Conclusion
I hope you enjoy making this delightful strawberry lemon quick bread as much as I do. It’s a versatile recipe that you can adapt to your liking, and it’s sure to bring a smile to anyone who tries it. So go ahead, bake a loaf of this delicious strawberry lemon quick bread and share the sunshine! Happy baking!
Strawberry Lemon Quick Bread: Easiest Recipe Ever!
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
Description
This strawberry lemon quick bread recipe is a delicious and easy treat, perfect for breakfast, brunch, or dessert. Enjoy the bright flavors of lemon and sweet strawberries in every slice!
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 1 cup fresh strawberries, chopped
- *For the Lemon Glaze:*
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, combine the sugar, melted butter, eggs, buttermilk, lemon juice, and lemon zest. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the bread is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Once the bread is completely cool, drizzle the lemon glaze over the top. Let the glaze set before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: strawberry lemon, quick bread, lemon, strawberry, baked goods, dessert