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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.
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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 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.

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.