Strawberry Lemon Bread

Have you ever had a moment when you just wanted to bake something simple, yet refreshing? For me, it was a sunny afternoon when I was craving something both fruity and light to enjoy with my afternoon tea. That’s when I stumbled upon the perfect recipe: Strawberry Lemon Bread. The combination of juicy strawberries and zesty lemon just seemed too irresistible.

This quick Strawberry Lemon Bread is a dream come true for beginner bakers looking for a hassle-free yet flavorful treat. Not only is it incredibly easy to make, but it also has a perfect balance of sweetness and tartness. Whether you’re preparing for a brunch, treating yourself to a midday snack, or even giving it as a gift, this recipe has you covered. Plus, it’s a fantastic way to incorporate fresh fruits into your baked goods!

Why This Strawberry Lemon Bread is Special

Strawberry Lemon Quick Bread is one of those recipes that blends simplicity with an unexpected burst of flavor. This bread doesn’t require any yeast, meaning there’s no need for rise time or worrying about kneading. You get all the deliciousness of a homemade loaf without the effort. Perfect for beginners, this recipe teaches the basic principles of baking but is forgiving enough to allow room for small mistakes.

The use of fresh strawberries adds a pop of sweetness and moisture, while the lemon provides a refreshing tang. It’s not just about flavor, though. Both fruits are packed with nutrients. Strawberries are rich in vitamin C and antioxidants, while lemons are known for their digestive benefits and their ability to boost your immune system. Together, they make this bread both delicious and nutritious—what’s not to love?

Ingredients and Preparation

Before we dive into the preparation, let’s take a look at the ingredients. Each one serves a purpose in creating a bread that’s soft, moist, and full of flavor.

Ingredients:

• Fresh strawberries (or frozen, if fresh isn’t available)
• Fresh lemon (zest and juice)
• All-purpose flour
• Baking powder
• Sugar
• Salt
• Eggs
• Unsalted butter
• Buttermilk (or regular milk with a splash of lemon juice for a tangy kick)

Ingredient Breakdown

• Fresh Strawberries: These juicy little gems are the star of the show. They bring sweetness, moisture, and a beautiful color to the bread. You can substitute them with other berries if you prefer or even try frozen strawberries if fresh ones are out of season.
• Lemon (zest and juice): The lemon adds a zesty, citrusy kick that pairs perfectly with the strawberries. The zest is rich in oils that bring a deeper lemon flavor, while the juice adds brightness and balance.
• All-Purpose Flour: This is the base of your bread, providing structure. If you want to make the recipe gluten-free, you can substitute with a gluten-free flour blend.
• Baking Powder: This ingredient helps the bread rise and gives it a light, fluffy texture.
• Sugar: Adds sweetness to balance out the tartness of the lemon and strawberries. You can reduce the sugar if you prefer a less sweet loaf.
• Salt: A pinch of salt enhances the flavor and balances the sweetness.
• Eggs: Eggs provide structure and moisture to the bread, helping bind the ingredients together.
• Unsalted Butter: Butter gives the bread a rich, tender texture. If you’re vegan or dairy-free, you can use a plant-based butter or oil.
• Buttermilk: Buttermilk adds tenderness and a slight tang. If you don’t have buttermilk on hand, you can make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk.

Ingredient Substitutes

• Flour: For a lighter, gluten-free option, try almond flour or coconut flour. You may need to adjust the quantities if you choose these alternatives.
• Sugar: If you’re looking for a healthier option, consider swapping out regular sugar for coconut sugar or maple syrup.
• Butter: If you’re going dairy-free, coconut oil or avocado oil works beautifully.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal. The bread will need about 55-60 minutes to bake, so you want the oven nice and hot when you’re ready to pop it in.

Step 2: Prepare the Strawberries

Wash and dry your fresh strawberries. Remove the stems and chop them into small pieces. If you’re using frozen strawberries, allow them to thaw and then chop them. Set aside. You’ll want to toss the chopped strawberries in a tablespoon of flour to prevent them from sinking to the bottom of the loaf while baking.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and sugar. This helps ensure that the dry ingredients are evenly distributed throughout the bread and prevents any lumps.

Step 4: Mix Wet Ingredients

In another bowl, whisk the eggs, melted butter, lemon juice, and buttermilk together. Add the lemon zest for that added citrusy zing. The combination of wet ingredients will give your bread that smooth, rich texture.

Step 5: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix, as this can make the bread dense. It’s okay if the batter is a little lumpy.

Step 6: Fold in the Strawberries

Gently fold the floured strawberries into the batter. You want them evenly distributed throughout, but be careful not to break them up too much.

Step 7: Bake the Bread

Pour the batter into your prepared loaf pan and spread it out evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it after the 50-minute mark—oven times can vary!

Step 8: Cool and Serve

Once your bread is done, remove it from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. The bread will firm up as it cools.

Beginner Tips and Notes

• Overmixing the Batter: When combining the wet and dry ingredients, it’s important not to overmix. Stir just until the flour is incorporated to keep the bread light and fluffy.
• Checking Doneness: Use a toothpick or a cake tester to check if the bread is done. Insert it into the center of the loaf; if it comes out clean or with just a few crumbs, the bread is ready.
• What If My Strawberries Sink?: If your strawberries sink to the bottom, it could be because they were too wet. Make sure to dry them thoroughly before adding them to the batter, and always toss them in a little flour to keep them suspended in the batter.
• Want a Crunchier Crust?: For a golden, crunchy crust, brush the top of the bread with a little melted butter before baking.

Serving Suggestions

Strawberry Lemon Quick Bread is great on its own, but you can also pair it with a dollop of whipped cream or a drizzle of lemon glaze for an extra touch. Serve it alongside a fresh fruit salad or a hot cup of tea for a delightful snack or brunch.

Storing Leftovers

To keep your leftover bread fresh, wrap it in plastic wrap or store it in an airtight container. It will last for up to 3 days at room temperature. If you want to keep it longer, consider freezing individual slices for later use. To thaw, simply let it sit at room temperature or warm it up in the microwave.

Conclusion

If you’ve been looking for an easy, flavorful recipe to try your hand at baking, this Strawberry Lemon Quick Bread is the perfect choice. It’s simple, quick, and delicious—a great introduction to baking for beginners! I’d love to hear how your bread turned out, so don’t forget to share your thoughts and experiences in the comments below. Happy baking!

FAQ About Strawberry Lemon Bread

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