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.

Amazing Strawberry Lemon Quick Bread: 7 Expert Secrets

Name: Strawberry Lemon Quick Bread: Easiest Recipe Ever!
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
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

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

Scale

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