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strawberry lemonade bread recipe featured
Avatar photoSara Khalid

Strawberry Lemonade Bread Recipe (Quick & Easy)

This strawberry lemonade bread recipe bursts with fresh summer strawberries and zesty lemon glaze, delivering a moist quick bread that's tangy, sweet, and effortlessly bakeable. Perfect for picnics or brunches, it's a crowd-pleaser with natural pink hues and no-fuss prep.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE BREAD:
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • Zest of 2 lemons
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • ¾ cup (180ml) lemonade
  • 1 tsp vanilla extract
  • 1½ cups (225g) fresh strawberries, chopped
  • FOR THE GLAZE:
  • 1 cup (120g) powdered sugar
  • 2-3 tbsp lemon juice

Equipment

  • 9x5 loaf pan
  • Mixing bowls
  • Whisk or mixer
  • Spatula

Method
 

  1. strawberry lemonade bread recipe recipeCard1
  2. 1. Preheat oven to 350°F (175°C). Grease and line 9x5 loaf pan.
  3. 2. Whisk dry ingredients (flour, sugar, baking powder, soda, salt, zest).
  4. 3. Beat wet (eggs, oil, lemonade, vanilla) until smooth.
  5. 4. Combine gently; fold in floured strawberries.
  6. 5. Bake 55-60 min until toothpick clean. Cool.
  7. 6. Drizzle glaze; let set.

Nutrition

Calories: 290 | Carbohydrates: 42 | Protein: 3 | Fat: 11 | Fiber: 1 | Sugar: 25

Notes

STORAGE: Room temp 2 days, fridge 5 days, freeze 3 months.
MAKE AHEAD: Batter rests 30 min in fridge for better rise.
SUBSTITUTIONS: GF flour 1:1, vegan with flax eggs/oil.
PRO TIPS: Flour berries to prevent sinking; cool fully before glaze; test leaveners.
SERVING SUGGESTIONS: Slice thick with butter, top with yogurt, or shortcake-style with cream. Pairs with salads.
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