Description
This Strawberry Lemonade Quick Bread is a delightful summer treat bursting with sweet strawberries and zesty lemon. Moist, tender, and packed with flavor, it’s perfect for breakfast, brunch, or an afternoon snack. Easy to make, versatile, and full of sunshine in every slice!
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, melted (or coconut oil)
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
Zest of 1 lemon
3 tbsp lemon juice
½ cup plain yogurt (or plant-based yogurt)
1 cup fresh strawberries, chopped (or thawed frozen strawberries, drained)
Optional: ¼ cup chopped nuts, ¼ cup white chocolate chips
Instructions
Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line with parchment paper for easy removal.
In a bowl, mix flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk melted butter, sugar, eggs, vanilla, lemon zest, lemon juice, and yogurt until smooth.
Slowly fold dry ingredients into wet ingredients until just combined. Don’t overmix.
Gently fold in chopped strawberries and optional nuts or chocolate chips.
Pour batter into prepared loaf pan. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool for 10–15 minutes in the pan, then transfer to a wire rack to cool completely.
Optional: Mix powdered sugar and lemon juice for glaze and drizzle over cooled loaf.
Notes
Toss strawberries in 1 tbsp flour before adding to prevent sinking.
Avoid overmixing to keep the bread tender.
Mini loaves or muffins? Reduce baking time to 20–25 minutes for muffins or 30–35 minutes for mini loaves.
Store slices in an airtight container at room temperature for 2–3 days, refrigerate up to a week, or freeze for 2–3 months.
Reheat refrigerated or frozen slices in the microwave for 10–15 seconds or in the oven at 325°F (160°C) for 5–10 minutes.