Zesty citrus meets sweet summer berries

Craving the taste of summer sunshine in every bite? This Strawberry Lemonade Quick Bread is the ultimate treat for your next brunch or coffee break. Combining the bright, tangy zest of fresh lemons with juicy, sun-ripened strawberries, this moist loaf is a total crowd-pleaser. It is the perfect easy baking project for busy people who want a homemade bakery-style snack without spending hours in the kitchen. Whether you are hosting a morning gathering or just need a sweet afternoon pick-me-up, this recipe delivers big, refreshing flavor in a simple, fuss-free package. Get ready to fill your home with the most incredible aroma! 🍓🍋

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices

📝 Ingredients List

2 cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, melted
2 large eggs
½ cup milk
1 tablespoon fresh lemon zest
3 tablespoons fresh lemon juice
1 ½ cups fresh strawberries, diced

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

9×5 inch loaf pan
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Microplane or grater

Step-by-Step Beginner-Friendly Instructions

Preheat your oven to 350°F (175°C) and grease your loaf pan with a little butter or non-stick spray.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. 🥣
In a separate medium bowl, combine the melted butter, eggs, milk, lemon zest, and lemon juice. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix!
Gently fold in the diced strawberries. 🍓
Pour the batter into your prepared loaf pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

💡 Pro Tips Section

Storage: Keep your bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
Substitutions: If you don’t have fresh strawberries, you can use frozen ones; just thaw and pat them dry thoroughly before folding them into the batter.
Glaze Idea: For an extra zingy finish, whisk 1/2 cup powdered sugar with 1 tablespoon lemon juice and drizzle over the cooled bread.

Variations

Blueberry Twist: Swap the strawberries for fresh blueberries for a blueberry lemonade version.
Nutty Crunch: Add a 1/2 cup of chopped walnuts or pecans to the batter for added texture.

FAQ

Can I freeze this bread? Yes! Wrap the loaf tightly in plastic wrap and then foil; it will stay fresh in the freezer for up to 2 months.

Why is my bread dense? Make sure not to overmix the batter once you add the wet ingredients to the dry; stopping when there are no streaks of flour left ensures a light, fluffy crumb.

Strawberry Lemonade Quick Bread

Author: Samantha Jones
Total Time: 65
Yield: 10 slices 1x
Diet: Vegetarian

Print Recipe

Description

Brighten your day with this refreshing Strawberry Lemonade Quick Bread. This delightful treat captures the essence of summer by pairing zesty, fresh lemon zest and juice with sweet, sun-ripened strawberries. The result is a moist, bakery-style loaf that is incredibly easy to whip up. Perfect for a morning brunch or a mid-afternoon coffee break, this recipe fills your kitchen with a sweet, citrusy aroma that is sure to please any crowd. Simple, fuss-free, and absolutely delicious, it is the ultimate treat for any season.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup milk
1 tablespoon fresh lemon zest
3 tablespoons fresh lemon juice
1 1/2 cups fresh strawberries, diced

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate medium bowl, combine the melted butter, eggs, milk, lemon zest, and lemon juice until smooth.
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
Gently fold in the diced strawberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store the bread in an airtight container at room temperature for up to 3 days. If using frozen strawberries, thaw and pat them dry thoroughly before using to avoid excess moisture. For a zingy finish, drizzle with a glaze made of 1/2 cup powdered sugar and 1 tablespoon lemon juice.

Prep Time: 15
Cook Time: 50
Category: Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 18g
Sodium: 160mg
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg