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Strawberry Lemon Bread

This easy-to-make Strawberry Lemon Bread is a delightful treat, combining the bright tang of lemon with the sweet blush of ripe strawberries. Perfect for any occasion, it bakes up quickly into a stunning, flavorful loaf that brings a little piece of sunshine to your kitchen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 1 tbsp lemon zest
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 0.5 cup unsalted butter melted
  • 0.5 cup milk any type
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries chopped

Equipment

  • Loaf pan (9x5 inch)
  • Medium-sized bowl
  • Large bowl
  • Whisk
  • Spatula
  • Wooden skewer or toothpick
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour a standard 9x5 inch loaf pan to ensure the bread slides out easily after baking.
  2. Step 2: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, salt, and lemon zest. Ensure everything is evenly distributed.
  3. Step 3: In a separate, larger bowl, beat together the granulated sugar and eggs until the mixture is light and smooth. Pour in the melted butter, milk, lemon juice, and vanilla extract, then mix until wonderfully combined.
  4. Step 4: Gradually add the dry ingredients from the medium bowl into the wet mixture in the large bowl. Stir gently until just incorporated, being careful not to overmix to ensure a tender crumb. A few small lumps are fine.
  5. Step 5: Gently fold in the chopped fresh strawberries, being delicate to avoid crushing them.
  6. Step 6: Pour the batter into your prepared loaf pan. You can use a spatula to gently smooth the top.
  7. Step 7: Bake in the preheated oven for about 60–70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Baking time may vary by oven.
  8. Step 8: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing and serving. Cooling completely allows for cleaner slices and full flavor development.

Notes

Feel free to customize this bread with other berries like blueberries or raspberries, or swap lemon for orange or lime zest and juice. For added richness, consider a cream cheese swirl or white chocolate chips. You can also fold in chopped nuts like almonds or pecans for extra crunch. Ensure ingredients are at room temperature and avoid overmixing for a tender crumb. Don't overcrowd with strawberries, and always check for doneness with a toothpick. For best results, allow the bread to cool completely before slicing. If using frozen strawberries, toss them lightly in flour first to prevent sinking. Store the cooled loaf in an airtight container at room temperature for 3-4 days, in the refrigerator for up to a week, or freeze for up to 3 months.