The warm, inviting aroma of freshly baked bread wafting through the kitchen is an unmistakable reminder of home. Imagine slicing into a loaf of Strawberry Lemon Bread, where the sweet succulence of ripe strawberries meets the zesty brightness of lemon. This delightful recipe is perfect for a sunlit brunch or a cozy afternoon treat, instantly transporting you to sunny days and cherished moments. You may also find Easy Strawberry Shortbread Cookies useful.
Why make this recipe? Strawberry Lemon Bread not only combines delightful flavors, but it’s also an easy-to-make treat that can brighten any moment. Paired with a cup of tea or coffee, it’s the kind of comfort food that brings smiles and memories to the table. If you’re looking to add a sweet and tangy twist to your baking repertoire, look no further than this inspiring recipe. You may also find Gingerbread Sandwich Cookies With Lemon Buttercream useful.
How to make Strawberry Lemon Bread
Ingredients:
- 1 egg (lightly beaten)
- 1/4 cup olive oil
- 3/4 cup milk
- 2 tsp vanilla extract
- 1/2 lemon (zested + juiced)
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups strawberries (diced + DIVIDED)
- 1/3 cup powdered sugar
- 1 tbsp heavy cream
- 1 tbsp lemon juice
Directions:
Preheat your oven to 350℉ and line an 8×4 inch loaf pan with parchment paper. In a large bowl, whisk together the egg, olive oil, milk, vanilla, lemon zest, and lemon juice until everything is well combined. Next, whisk in the sugar until it’s fully dissolved. Then, gradually add in the flour, baking powder, baking soda, and salt, mixing until just incorporated. Gently fold in 1⅔ cups of the diced strawberries. Transfer the batter to the prepared loaf pan and spread it out evenly. Top with the remaining 1/3 cup of diced strawberries. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Be sure to check at the 30-minute mark; if the top is browning too quickly, tent it loosely with aluminum foil. Allow the bread to set in the pan for 10 minutes before transferring it to a wire rack to cool completely before icing.
For a perfect finishing touch, you can drizzle a lemon icing made from powdered sugar, heavy cream, and lemon juice over the top. This icing not only adds a beautiful shine but also a luscious sweetness that complements the bread splendidly.
How to serve Strawberry Lemon Bread
This Strawberry Lemon Bread shines as a standalone snack, but you can elevate it further by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. The vibrant flavors will surely impress at brunch gatherings or as a simple yet elegant dessert.
How to store Strawberry Lemon Bread
To keep your delightful loaf fresh, store it in an airtight container at room temperature for up to three days. If you’d like to enjoy it later, it can also be frozen. Wrap it in plastic wrap and aluminum foil, then store it in the freezer for up to three months. When you’re ready to enjoy it again, just thaw it in the fridge overnight.
Tips to make Strawberry Lemon Bread
When selecting strawberries, choose ripe, fragrant ones for the best flavor. If you’re looking to jazz up the recipe even more, consider adding a handful of chopped nuts or white chocolate chips to complement the fruit. For a splash of color, you might even want to make a batch of strawberry lemonade cookies to accompany your bread for a delightful dessert platter.
Variations
Feel free to experiment with other berries or citrus fruits. Blueberries and limes, for instance, create a fantastic spin on the original recipe. Additionally, using a mix of fresh and dried fruits can provide varied textures and flavors.
FAQs
-
Can I use frozen strawberries?
Yes, frozen strawberries work for this recipe, but make sure to thaw and drain them first to eliminate excess moisture. -
Is it necessary to add lemon zest?
Lemon zest enhances the citrus flavor and adds a fresh aroma, so it’s highly recommended for this recipe. -
What can I substitute for olive oil?
You could use melted coconut oil or vegetable oil as substitutes if preferred.
Conclusion
This Strawberry Lemon Bread is more than just a recipe; it’s a way to create delightful moments and flavors that linger in your memory. For even more delicious ideas, you may want to check out this refreshing quick bread recipe or visit this blog for variations that inspire your baking journey. Enjoy this fruit-filled delight with loved ones, and may each slice be a sweet reminder of life’s simple pleasures!
Strawberry Lemon Bread
Ingredients
Method
- Preheat your oven to 350℉ (175℃) and line an 8×4 inch loaf pan with parchment paper.
- In a large bowl, whisk together the egg, olive oil, milk, vanilla, lemon zest, and lemon juice until well combined.
- Whisk in the granulated sugar until fully dissolved.
- Gradually add in the flour, baking powder, baking soda, and salt, mixing until just incorporated.
- Gently fold in 1⅔ cups of the diced strawberries.
- Transfer the batter to the prepared loaf pan and spread it out evenly. Top with the remaining 1/3 cup of diced strawberries.
- Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
- Check at the 30-minute mark; if the top is browning too quickly, tent it loosely with aluminum foil.
- Allow the bread to set in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, mix the powdered sugar, heavy cream, and lemon juice to drizzle over the cooled bread.