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
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