1. Can I use frozen strawberries instead of fresh strawberries?

Yes, you can use frozen strawberries, but be sure to thaw and drain them before adding them to the batter. Excess moisture from frozen strawberries can affect the texture of the bread. Fresh strawberries are ideal for this recipe, but frozen ones work well with a few simple adjustments.

2. How can I make this Strawberry Lemon Bread gluten-free?

To make this recipe gluten-free, simply swap the all-purpose flour for a gluten-free flour blend. Be sure to check the blend's instructions, as some may require additional ingredients like xanthan gum for the bread to rise properly. You can also try using almond flour or coconut flour, though you may need to adjust the moisture content.

3. Can I add more lemon to the recipe?

Absolutely! If you love the flavor of lemon, feel free to increase the lemon zest and lemon juice in the recipe. You can even add a little lemon extract for an extra punch of citrus. Just be cautious with the amount of lemon juice, as too much can make the bread too moist.

4. How do I store leftover Strawberry Lemon Bread?

To store leftover bread, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap the bread tightly in plastic wrap and store it in the freezer for up to 2 months. Simply thaw it at room temperature or warm it up in the oven before serving

Strawberry Lemon Bread Recipe – Easy & Fresh!

Name: Strawberry Lemon Bread Recipe
Prep time: 15 min
Cook time: PT-488516H30M50S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup butter, melted; 1 cup sugar; 2 eggs; 1/2 cup milk; 1 tsp vanilla extract; 2 tbsp lemon juice; 2 tbsp lemon zest; 1 1/2 cups fresh strawberries, chopped

Description

Strawberry Lemon Bread is a light, refreshing quick bread with fresh strawberries, tangy lemon zest, and a hint of vanilla. Perfect for breakfast or as a delightful treat any time of the day, this bread combines sweetness and citrusy brightness for an irresistible bite.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, melted
1 cup sugar
2 eggs
1/2 cup milk
1 tsp vanilla extract
2 tbsp lemon juice
2 tbsp lemon zest
1 1/2 cups fresh strawberries, chopped

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, whisk together the flour, baking powder, and salt.
In another bowl, combine the melted butter, sugar, eggs, milk, vanilla extract, lemon juice, and lemon zest.
Slowly add the wet ingredients into the dry ingredients and stir until combined.
Fold in the chopped strawberries gently.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure the strawberries are chopped small to prevent them from sinking to the bottom of the loaf.
If the bread browns too quickly, cover it loosely with foil and continue baking.
This bread can be stored at room temperature for up to 3 days, or wrapped tightly and frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 60-70 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of loaf)
Calories: 210
Sugar: 22g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg