Strawberry lemonade bread is a delightful treat that brings the sweet and tangy flavors of summer into your kitchen, no matter the season. This recipe is perfect for those who cherish the simple joys of baking and sharing homemade goodies with loved ones. The combination of fresh strawberries and zesty lemon creates a moist, fluffy, and crumbly bread that will surely become a family favorite. Whether you’re looking to brighten up a weekend brunch or surprise your family with a special after-dinner treat, this bread is sure to bring smiles to the table.
This strawberry lemonade bread pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a more wholesome snack, serve it with a side of Greek yogurt and a sprinkle of granola. A cup of hot tea or a refreshing glass of iced lemonade complements the flavors perfectly, making it a versatile addition to any meal.
Strawberry Lemonade Bread
Servings: 8-10 servings
Ingredients
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup plain yogurt
1 cup fresh strawberries, diced
Directions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the diced strawberries.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Variations & Tips
For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter. If you have picky eaters who aren’t fond of strawberries, try substituting with blueberries or raspberries. For a more decadent version, drizzle a simple lemon glaze over the top by mixing powdered sugar with a bit of lemon juice. This bread can also be made gluten-free by using a 1:1 gluten-free flour blend. Remember, the key to keeping the bread moist is not overmixing the batter once the flour is added.
