Strawberry Lemonade Quick Bread

Strawberry lemonade quick bread is a bright, fruity loaf that combines sweet strawberries with zesty lemon in a soft, tender crumb. I love how every slice bursts with fresh flavor and sunshine, making it perfect for spring and summer—or anytime I need a refreshing pick-me-up. It’s easy to make, and even easier to enjoy with a cup of tea or coffee.

Why You’ll Love This Recipe

I love this bread because it’s sweet without being too rich, and the balance of juicy strawberries and tart lemon keeps every bite light and fresh. It’s a no-yeast, no-fuss recipe that bakes up quickly and looks beautiful with its pink-and-yellow speckled crumb. Whether I’m gifting it, snacking on it, or serving it at brunch, it always gets compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bread:

• All-purpose flour

• Baking powder

• Salt

• Granulated sugar

• Eggs

• Milk or buttermilk

• Vegetable oil or melted butter

• Lemon zest

• Fresh lemon juice

• Vanilla extract

• Fresh strawberries (diced and lightly coated in flour)

Optional glaze:

• Powdered sugar

• Fresh lemon juice

• Strawberry puree or crushed berries (optional for color)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a large bowl, I whisk together the flour, baking powder, and salt.

3. In another bowl, I beat the eggs, sugar, milk, oil, lemon zest, lemon juice, and vanilla until smooth.

4. I gently stir the wet ingredients into the dry just until combined.

5. I toss the chopped strawberries with a spoonful of flour, then fold them into the batter to keep them from sinking.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

9. If using the glaze, I whisk together the powdered sugar and lemon juice (and strawberry puree, if using), then drizzle it over the cooled loaf.

Servings and timing

This recipe makes 1 loaf, serving about 8 to 10 slices. It takes about 15 minutes to prep, 50–60 minutes to bake, and 10–15 minutes to cool before glazing or slicing.

Variations

Sometimes I add a handful of white chocolate chips or chopped nuts for extra texture. I’ve also used raspberries or blueberries in place of strawberries for a different fruit twist. For an extra lemon punch, I mix a little lemon extract into the batter or top the loaf with lemon sugar before baking.

Storage/Reheating

I store the bread wrapped in plastic wrap or an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To serve warm, I microwave slices for about 10 seconds. This bread also freezes well—wrapped tightly for up to 2 months. I thaw it at room temperature before serving.

FAQs

Can I use frozen strawberries?

Yes, but I chop them while still frozen and toss them in flour before folding them into the batter. I avoid letting them thaw first to prevent excess moisture.

How do I keep the strawberries from sinking?

I coat them in a little flour before adding them to the batter, and I don’t overmix the dough.

Can I make muffins instead?

Absolutely. I divide the batter into lined muffin tins and bake at 350°F for 18–22 minutes, checking with a toothpick for doneness.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled works in a pinch. I always try to use fresh zest for that bright, natural citrus taste.

Why is my bread too dense?

Overmixing can make the loaf heavy. I stir the batter just until everything is combined and bake it as soon as it’s mixed.

Conclusion

Strawberry lemonade quick bread is a fresh, fruity twist on classic quick breads that I find myself making again and again. It’s sweet, tangy, and full of seasonal charm—perfect for brunch tables, summer snacks, or a sweet afternoon treat. Simple to bake and hard to resist, it always brings a little burst of sunshine to my day.