Description
A moist, citrus-infused quick bread with fresh strawberries and a tart lemon sugar glaze, perfect for breakfast or a fresh snack. Light, fruity, and packed with flavor.
Ingredients
2 cups (240g) all-purpose flour
3/4 cup (180mL) whole milk
8 oz (227g) fresh strawberries, finely chopped and hulled
1/2 cup (113g) unsalted butter, melted
1/2 cup + 1/4 cup granulated sugar, divided
1 large fresh lemon, zested and juiced
Instructions
Preheat oven to 350°F (175°C)
Line a 9×5 inch loaf pan with parchment paper
Grate the lemon zest and set aside; squeeze the juice into a bowl
In a medium mixing bowl, whisk together flour, 1/2 cup sugar, and the lemon zest
Fold in finely chopped strawberries to coat them with flour
In a separate bowl, mix melted butter, milk, and lemon juice until well combined
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix
Transfer the batter into the prepared loaf pan and smooth the top
Place the pan on the middle rack and bake for 60 minutes, or until a toothpick inserted in the center comes out clean
Remove the bread from the oven and allow it to cool in the pan for 10 minutes
While the bread is still warm, prepare the glaze by mixing the remaining 1/4 cup sugar with any remaining lemon juice and a few drops of water to form a warm syrup
Drizzle the glaze over the bread, let it soak in while the bread cools
Notes
For the best results, use fresh strawberries; frozen berries may affect texture and moisture balance.
If making the bread gluten-free, use a 1:1 gluten-free flour blend.
Store in an airtight container; the glaze helps keep the bread moist for up to 3 days.
The sugar glaze can be omitted for a simpler version, but it enhances flavor and moisture.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American