Strawberry Lemon Bread combines the best of both worlds—sweet strawberries and tangy lemon—in a delicious, easy-to-make quick bread. This recipe offers a burst of freshness with every bite, making it an ideal treat for breakfast, afternoon tea, or dessert. With the perfect balance of flavors and a moist texture, this strawberry lemon bread is sure to become a family favorite. Whether you’re craving a light snack or a refreshing dessert, this recipe is the perfect choice.
Why This Strawberry Lemon Bread Is a Must-Try
This Strawberry Lemon Bread is not only delicious but also incredibly versatile. It’s a quick bread recipe, making it a great option for beginners or anyone looking for an easy bake. The combination of ripe strawberries and fresh lemon zest gives the bread a refreshing, aromatic flavor that’s perfect for spring and summer. It’s also a healthier alternative to many store-bought treats, providing a burst of fruit in every slice. Whether you’re hosting a brunch or simply looking to indulge in something sweet, this strawberry lemon bread delivers both flavor and simplicity.
Ingredients for Strawberry Lemon Bread
Here’s what you need to make this mouth-watering strawberry lemon bread:
• Fresh Strawberries: Adds natural sweetness and moisture to the bread.
• Lemon Zest: Brings a zesty, refreshing citrus aroma and flavor.
• Lemon Juice: Enhances the lemon flavor and adds a hint of tartness.
• All-Purpose Flour: Forms the base of the bread, providing structure and texture.
• Baking Powder: Helps the bread rise for a light, fluffy texture.
• Sugar: Sweetens the bread, balancing the tartness of the lemon.
• Eggs: Adds moisture and binds the ingredients together.
• Butter: Provides richness and a tender crumb.
• Milk: Adds moisture, helping to achieve the perfect bread texture.
• Vanilla Extract: Enhances the overall flavor profile, adding a touch of sweetness.
Alternative Ingredient Suggestions
If you need to make some swaps for dietary preferences or availability, consider these alternatives:
• Gluten-Free Flour: Replace all-purpose flour with a gluten-free flour blend if you’re looking to make this recipe gluten-free.
• Coconut Oil: Swap butter with coconut oil for a dairy-free version.
• Almond Milk: Use almond milk instead of regular milk for a dairy-free option.
• Stevia or Honey: Replace sugar with stevia or honey if you’re aiming for a low-sugar or natural sweetener option.
Step-by-Step Instructions for Strawberry Lemon Bread
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent the bread from sticking.
- Prepare the strawberries. Wash and dry the strawberries, then chop them into small pieces. Set aside.
- Mix the wet ingredients. In a large bowl, whisk together the eggs, sugar, melted butter, milk, lemon juice, and vanilla extract until smooth.
- Add the dry ingredients. In a separate bowl, combine the all-purpose flour, baking powder, and lemon zest. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Fold in the strawberries. Gently stir the chopped strawberries into the batter, making sure they are evenly distributed.
- Pour the batter into the prepared pan. Smooth the top of the batter with a spatula for an even finish.
- Bake the bread. Place the pan in the preheated oven and bake for 60–70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool and serve. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips & Tricks for Perfect Strawberry Lemon Bread
- Check doneness: If the top of the bread is browning too quickly, cover it loosely with aluminum foil to prevent burning while the inside continues to cook.
- Strawberry prep: Be sure to chop the strawberries into small pieces to prevent them from sinking to the bottom of the loaf during baking.
- Storage: Store leftover strawberry lemon bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months.
- Flavor enhancement: For extra lemon flavor, drizzle a simple lemon glaze on top after baking. Combine powdered sugar and fresh lemon juice for a sweet, tangy finish.
Pairing Ideas and Variations
This strawberry lemon bread pairs wonderfully with a cup of tea or coffee for a perfect afternoon snack. For a complete breakfast, try it alongside scrambled eggs or yogurt. If you want to add a little extra flair, consider topping the bread with whipped cream or a dollop of clotted cream for a rich, indulgent treat. For a twist, you can also experiment with adding poppy seeds or a sprinkle of cinnamon for additional flavor layers.
If you’re looking to make this bread ahead of time, it’s an excellent make-ahead option for gatherings or special occasions. Just wrap it tightly and store it in the fridge or freezer until ready to serve.
Why Strawberry Lemon Bread Is a Springtime Favorite
Strawberry Lemon Bread is the perfect treat to celebrate the flavors of spring and summer. The bright, refreshing taste of lemons and the sweet burst of strawberries create a bread that is light, flavorful, and versatile. Whether you’re celebrating a special occasion or simply enjoying a quiet afternoon, this strawberry lemon bread will always be a crowd-pleaser. With its simple ingredients and easy-to-follow instructions, it’s an ideal recipe for both beginner and experienced bakers alike.
Embrace the season with this delightful strawberry lemon bread—an unforgettable treat that’s both easy to make and irresistibly delicious.
Conclusion
In conclusion, Strawberry Lemon Bread is the perfect recipe for anyone looking for a light, refreshing, and delicious treat. With its perfect balance of sweet strawberries and tangy lemon, this quick bread is a breeze to make and will leave everyone wanting more. Whether you’re baking for a special occasion, a weekend breakfast, or a simple afternoon snack, this strawberry lemon bread delivers on both flavor and ease. It’s a versatile recipe that can be customized to fit dietary needs or flavor preferences, making it suitable for almost any occasion. Don’t wait—bake this delightful bread today and enjoy the burst of fresh, vibrant flavors in every bite.
Frequently Asked Questions (FAQ)
1. Can I use frozen strawberries instead of fresh strawberries?
Yes, you can use frozen strawberries, but be sure to thaw and drain them before adding them to the batter. Excess moisture from frozen strawberries can affect the texture of the bread. Fresh strawberries are ideal for this recipe, but frozen ones work well with a few simple adjustments.
2. How can I make this Strawberry Lemon Bread gluten-free?
To make this recipe gluten-free, simply swap the all-purpose flour for a gluten-free flour blend. Be sure to check the blend’s instructions, as some may require additional ingredients like xanthan gum for the bread to rise properly. You can also try using almond flour or coconut flour, though you may need to adjust the moisture content.
3. Can I add more lemon to the recipe?
Absolutely! If you love the flavor of lemon, feel free to increase the lemon zest and lemon juice in the recipe. You can even add a little lemon extract for an extra punch of citrus. Just be cautious with the amount of lemon juice, as too much can make the bread too moist.
4. How do I store leftover Strawberry Lemon Bread?
To store leftover bread, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap the bread tightly in plastic wrap and store it in the freezer for up to 2 months. Simply thaw it at room temperature or warm it up in the oven before serving
Strawberry Lemon Bread Recipe – Easy & Fresh!
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf (8-10 slices) 1x
- Diet: Vegetarian
Description
A delightful quick bread combining sweet strawberries and tangy lemon for a refreshing treat perfect for breakfast, tea, or dessert.
Ingredients
- 1 ½ cups fresh strawberries, chopped
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup sugar
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- Wash, dry, and chop strawberries; set aside.
- In a large bowl, whisk eggs, sugar, melted butter, milk, lemon juice, and vanilla extract until smooth.
- In a separate bowl, combine flour, baking powder, and lemon zest.
- Gradually add dry ingredients to wet ingredients, stirring just until combined.
- Fold in chopped strawberries gently to distribute evenly.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely before slicing.
Notes
Cover bread loosely with foil if browning too fast. Chop strawberries small to prevent sinking. Store leftovers in airtight container at room temperature up to 3 days or freeze up to 2 months. Optional lemon glaze enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
