Strawberry Bread

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Moist Strawberry Bread with lemon glaze is an easy quick bread recipe that is soft and tender like cake and bursting with sweet strawberries and tangy lemon flavor. Perfect summer dessert or snack to make during strawberry season.

Prep Time15

Cook Time1

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 290kcal

Author: Cara Lanz

Ingredients

Strawberry Bread

½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
¼ cup fresh lemon juice
zest of 2 lemons (or however many lemons you needed for the juice)
2 teaspoons vanilla extract
¼ teaspoon almond extract
1 cup lowfat Greek yogurt I used 2% Fage
2 cups flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ cups chopped strawberries

Lemon Powdered Sugar Glaze

1 cup powdered sugar
zest of one lemon
1 tablespoon melted butter
2-3 tablespoons fresh lemon juice

Instructions

Make the Strawberry Bread

Preheat the oven to 350. Line a 9 x 5 loaf pan with parchment paper.
Wash, hull, and cut strawberries into small pieces. Pat dry with paper towels.
In a large bowl, cream the butter and sugar until fluffy, about 5 minutes. Mix in the eggs. Add the lemon juice, lemon zest, extracts, and Greek yogurt until well combined.
Sift in the flour, salt, baking powder, and baking soda. Use a sturdy wooden spoon to stir until just combined. Gently fold in the strawberries.
Spoon the batter into the prepared pan and smooth out the top with a knife. Bake for 50-60 minutes or until golden brown and a toothpick inserted into the center comes out clean with moist crumbs.
Cool the bread in the pan on a wire rack for 60 minutes. Remove the bread from the pan and let it cool completely on the wire rack.

Make the Lemon Glaze

Place the powdered sugar in a small bowl with the lemon zest and melted butter. Stir in the lemon juice a little at a time until it reaches a drizzling consistency. Drizzle the glaze over the bread and let it set.

Notes

To get the most juice from your lemons, roll them on the counter or microwave them for about 30 seconds before juicing.
Use room temperature ingredients -- butter, eggs, and Greek yogurt -- for the smoothest batter that mixes together easily.
Pat the cut strawberries with a paper towel to absorb any excess moisture.
Check on the baking time early so it doesn't overbake.

Nutrition