Go Back
–+ servings

Strawberry Lemonade Quick Bread

A moist and zesty quick bread filled with fresh strawberries and lemon, topped with a tangy lemon glaze. Perfect for brunch, dessert, or snacking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Bread, Dessert, Snack
Cuisine: American
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 lemon zest
  • 2 tbsp lemon juice fresh
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries chopped
  • 1 cup powdered sugar for glaze
  • 2-3 tbsp lemon juice for glaze

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment.
  2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream butter and sugar until fluffy, then beat in eggs one at a time.
  4. Mix in Greek yogurt, lemon zest, lemon juice, and vanilla.
  5. Add dry ingredients gradually, stirring just until combined.
  6. Toss strawberries with 1 tbsp flour, then fold into batter.
  7. Pour batter into loaf pan and smooth top.
  8. Bake 50–60 minutes, until a toothpick comes out clean.
  9. Cool completely before glazing.
  10. Whisk powdered sugar with lemon juice, drizzle over loaf, and serve.

Nutrition

Calories: 270kcalCarbohydrates: 38gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 55mgSodium: 180mgFiber: 1gSugar: 23gVitamin A: 350IUVitamin C: 12mgCalcium: 40mgIron: 1mg

Notes

Pat strawberries dry before adding to batter to prevent excess moisture. Store loaf covered at room temperature for 2 days or refrigerate up to 5 days.

Tried this recipe?

Let us know how it was!