This Strawberry Lemon Quick Bread is a super moist and summery recipe made with fresh juicy strawberries and tangy lemon. The loaf comes together in one bowl and is ready to enjoy in under 60 minutes. It makes a great breakfast, dessert or snack during the spring and summer, when strawberries are perfectly ripe and in season.
Whether you're growing strawberries in your garden and have an abundance you need to use or picked the ripest ones from the farmer's market, a strawberry lemon loaf is an easy way to enjoy them. Toast up your bread, spread it with some cream cheese and you've got an even tastier treat!
Pair strawberry lemon bread with a glass of ice cold lemonade or iced green tea and enjoy this simple, delicious treat!
This quick bread recipe makes a great seasonal choice, and if you love all things lemon and fruity in the warmer months, make sure to try our lemon olive oil cake and creamy yogurt fruit salad too. They are great dishes to bring to summer cookouts and parties.
Why I Love This Recipe
- It uses seasonal, fresh fruit for the best flavor.
- Made with olive oil instead of butter for a healthier twist.
- The milk makes it super soft and moist.
- Is versatile and can be enjoyed for breakfast, dessert or as a snack.
- It's freezer-friendly, so store it for an easy treat later on.
Ingredients
To make strawberry lemon bread, you need:
- Baking staples: all-purpose flour, baking powder, sugar, salt
- Flavorings: lemon juice, lemon zest, vanilla extract and ginger
- Liquids: extra virgin olive oil, milk and eggs
- Fresh strawberries
Ingredient Substitutions
Here are some simple substitutions if you are missing an ingredient from the list.
- Replace the olive oil with butter or coconut oil
- Use flax eggs instead of regular eggs
- Replace cow's milk with plain or vanilla almond milk
- Use cinnamon or nutmeg instead of ginger
- Replace the white sugar with brown sugar or coconut sugar
- Replace some of the strawberries with blueberries for an extra fruity sweet bread!
Can I Use Frozen Strawberries?
Yes, frozen strawberries or freeze dried strawberries can be used. There is no change to the recipe instructions if using these.
How To Make Strawberry Lemon Bread
Strawberry lemon bread is a 3 step recipe:
- Mix all of the dry ingredients (all-purpose flour, sugar, baking powder, ginger and salt) together in a large bowl. Make a hole in the center and add the milk, eggs, vanilla extract, olive oil, lemon juice, and lemon zest. Mix until combined.
- Add the strawberries and fold into the batter.
- Pour the batter into a greased bread pan and bake for 50-60 minutes at 350 degrees Fahrenheit, or until a toothpick inserted into the center comes out clean. The bread will be a beautiful golden brown on the top, with bright red plump strawberries peeping through when finished.
- Remove from the oven and let cool in the pan for 10-15 minutes. Transfer to a cooling rack or cutting board and slice, serve and enjoy!
Kristina's Tips
- To keep the strawberries from sinking to the bottom, coat them lightly in flour before adding to the batter.
- Slice extra strawberries thinly and layer on top of the bread prior to baking for a beautiful presentation.
- Sprinkle the top with coarse sugar crystals to make the loaf extra sweet.
How To Store
Room temperature: Store in plastic storage bags for up to 3 days.
Fridge: Store in an airtight container for up to 1 week in the fridge.
Freezer: Store in individual in freezer-safe storage bags for up to 6 months. Thaw at room temperature or overnight in the fridge. Slices can be thawed individually in the toaster or microwave as well.
Recipe
Strawberry Lemon Quick Bread
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 1 tablespoon baking powder
- ¾ teaspoon ginger
- ¾ teaspoon salt
- 7 ounces milk
- 2 large eggs
- ½ cup extra virgin olive oil
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries chopped
Instructions
- Mix the all-purpose flour, sugar, baking powder, ginger and salt together in a large bowl. Make a hole in the center and add the milk, eggs, vanilla extract, olive oil, lemon juice, and lemon zest. Mix until combined.
- Add the strawberries and fold into the batter. Pour the batter into a greased 9x5 bread pan and bake for 50-60 minutes at 350 degrees Fahrenheit, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10-15 minutes. Transfer to a cooling rack or cutting board and slice, serve and enjoy!
Notes
Nutrition
Bonnie says
I made this recipe last night and followed the ingredients as listed. I did, however, use 4 mini bundt pans and bake it in my air fryer, again as instructions listed and it was fabulous! The texture and the taste of the ingredients all blended into a wonderful treat. We decided to slice the cakes into little slices and top with fresh whipped cream. That's really all it needs to truly enjoy a wonderful treat.
Jenn Harrar says
Can you use a 1:1 gluten free flour?
Kristina Tipps says
Yes, you should be able to use it.
CD says
Can this be done in a bread machine?
Kristina says
Yup! Just use the quick bread setting and you're all set! Also make sure to oil the bread pan before putting in the ingredients to make removing it easier. Enjoy 🙂
Trina says
Can I use frozen strawberries & blue berries in this recipe? Would you recommend keeping them frozen when adding to the batter or would you thaw them out completely, then add to the batter?
Thank you!
Kristina says
Hi Trina! You can try frozen strawberries and blueberries, but defrost them first. They are going to let out some water and juice, so that will affect the moisture content of the bread. You should defrost them, then soak up any juice/water with a paper towel. The liquid that comes out of them would actually make great flavor if added to the batter! You can add it, but will need to add a little more flour. Since I've never done this, I don't know exactly how much. I'd go with another 1/4-1/2 cup of flour and see how it turns out. 🙂 Enjoy!