Go Back

Strawberry Lemon Bread

This delightful Strawberry Lemon Bread combines the sweetness of ripe strawberries with the zesty brightness of lemon, making it a perfect treat for brunch or afternoon enjoyment.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 large egg (lightly beaten)
  • 1/4 cup olive oil Can be substituted with melted coconut oil or vegetable oil.
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 1/2 whole lemon (zested + juiced) Enhances the citrus flavor.
Dry Ingredients
  • 3/4 cup granulated sugar Should be fully dissolved in the wet mixture.
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Fruits and Icing
  • 2 cups strawberries (diced + DIVIDED) 1⅔ cups to be folded in, 1/3 cup for topping.
  • 1/3 cup powdered sugar For icing.
  • 1 tbsp heavy cream For icing.
  • 1 tbsp lemon juice For icing.

Method
 

Preparation
  1. Preheat your oven to 350℉ (175℃) and line an 8×4 inch loaf pan with parchment paper.
  2. In a large bowl, whisk together the egg, olive oil, milk, vanilla, lemon zest, and lemon juice until well combined.
  3. Whisk in the granulated sugar until fully dissolved.
  4. Gradually add in the flour, baking powder, baking soda, and salt, mixing until just incorporated.
  5. Gently fold in 1⅔ cups of the diced strawberries.
  6. Transfer the batter to the prepared loaf pan and spread it out evenly. Top with the remaining 1/3 cup of diced strawberries.
Baking
  1. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
  2. Check at the 30-minute mark; if the top is browning too quickly, tent it loosely with aluminum foil.
  3. Allow the bread to set in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Icing
  1. In a small bowl, mix the powdered sugar, heavy cream, and lemon juice to drizzle over the cooled bread.

Notes

Store in an airtight container at room temperature for up to three days. Can be frozen for up to three months. Thaw in the fridge overnight before enjoying.