Strawberry Lemonade Bread is a moist and sweet quickbread topped with mouth-watering lemon glaze.
Let’s face it. Strawberry Lemonade is awesome. The juicy pop of strawberries and the tartness of fresh lemon make a breathtaking combination. It’s not enough to just be able to pour it into a cup and sip it. I want to stick my whole face in it. And that’s when I decided to make Strawberry Lemonade Bread.
I totally used the same glaze that I have on my Lemon Blueberry Bread Pudding for this recipe. What frustrates me about traditional glazes on breads is that they just sit on the top. I find myself eating the bottom of the bread and saving the top bites for the end, because I always save the best bites for last and the glaze is the best part! But this glaze is different. It doesn’t just sit on top of the bread. It’s thinner, so the bread soaks it in and it becomes part of every bite.
Of course, I like to save more glaze to top each slice once it’s plated, but I’m just a little crazy in love with lemon and sugar.
The biggest challenge of this Strawberry Lemonade Bread was the strawberries. I’ve tried bread recipes with fresh strawberries before, and my bread has always sunk in the middle. My strawberries were also always gray once the bread was baked, and it didn’t look pretty at all. This time I used frozen strawberries and it totally did the trick.
When using frozen strawberries in this quickbread, be sure not to thaw them! Leaving them frozen and then tossing them with cornstarch and sugar helps them keep their both their vibrant color and flavor.
If you’d like, you could also thinly slice the strawberries, which will help to evenly distribute them while they’re baking. I actually like large chunks of strawberries in my bread, so I leave them that way and they sink to the bottom, but it looks beautiful both ways.
Those strawberries. The lemon zest. That glaze. I’m in heaven.
Happy spring, everyone!
- baking spray
- 1¾ cup all-purpose flour (see notes)
- 1¼ tsp baking powder
- ½ tsp salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 cup white sugar, separated
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- ¾ cup milk (I used 2% milk), room temperature
- 1 tsp lemon zest (from 1 large lemon)
- ½ cup frozen strawberries
- 1 tsp cornstarch
- 1 cup powdered sugar
- 3 tbsp lemon juice (from 1 large lemon)
- Preheat oven to 350 degrees. Lighty grease 9 x 5 loaf pan with baking spray.
- In medium bowl, whisk together flour, baking powder, and salt.
- In large bowl, beat butter and ¾ cup sugar together until combined. Add eggs and vanilla. Beat again until combined. Add milk and lemon zest. Beat again until combined.
- Pour half of dry ingredients (flour mixture) into batter. Stir until incorporated. Add remaining half and repeat.
- In small bowl, toss strawberries, cornstarch, and remaining ¼ cup sugar. Fold into batter.
- Pour batter into loaf pan. Bake on center rack in oven 55-65 minutes until toothpick comes out clean (crumbs are okay).
- Cool in loaf pan 15 minutes, then gently remove and cool on cooling rack at least 1 hour.
- When ready, combine powdered sugar and lemon juice in small bowl to make glaze. Pour over bread, pour over each plated slice, or both, and serve.
Use your leftover strawberries and lemons with these recipes!
Strawberry Lemonade Breeze
Berry Cinnamon Cream of Wheat
Lemon Basil Shrimp Pasta
Lemon-Thyme Chicken & Zucchini