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Strawberry Lemon Bread Recipe

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4.1 from 15 reviews

This Strawberry Lemon Bread is a moist and flavorful quick bread, perfect for spring or summer. Made with wholesome ingredients like white whole-wheat flour, fresh strawberries, and bright lemon zest and juice, it offers a delightful balance of sweet and tangy flavors. The bread is topped with a simple lemon glaze for an extra burst of citrusy sweetness, making it an ideal treat for breakfast, brunch, or dessert.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

Batter Ingredients

  • 1/4 cup coconut oil, melted and cooled (or avocado oil)
  • 1/2 cup maple syrup
  • 2 eggs
  • 1/2 cup plain coconutmilk yogurt
  • 1 Tbsp. lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • 1 3/4 cups white whole-wheat flour (210 grams), plus 1 tsp. for strawberries (or all-purpose flour)
  • 1 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1 cup fresh strawberries, cleaned, stemmed, and finely chopped

Glaze Ingredients

  • 1/2 cup powdered sugar
  • 1 Tbsp. fresh lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray to prevent the bread from sticking.
  2. Mix Wet Ingredients: In a large bowl, combine the melted coconut oil, maple syrup, eggs, coconutmilk yogurt, lemon zest, lemon juice, and vanilla extract. Whisk these ingredients together until smooth and well incorporated.
  3. Combine Dry Ingredients: In a separate bowl, mix the white whole-wheat flour, baking soda, and kosher salt thoroughly. This ensures even distribution of the leavening agent and salt.
  4. Make the Batter: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender. Toss the chopped strawberries with the reserved teaspoon of flour to prevent them from sinking and fold them carefully into the batter.
  5. Bake the Bread: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean.
  6. Cool the Bread: Allow the bread to cool in the pan on a wire rack for at least 30 minutes. Then, remove it from the pan and transfer the bread to the wire rack to cool completely.
  7. Prepare and Apply Glaze: In a small bowl, mix the powdered sugar and fresh lemon juice until smooth. Drizzle the glaze over the cooled bread just before serving to add a fresh, sweet finish.

Notes

  • To prevent strawberries from sinking to the bottom, toss them in a spoonful of flour before folding into the batter.
  • You can substitute white whole-wheat flour with all-purpose flour if preferred for a lighter texture.
  • Ensure the coconut oil is melted but cooled to avoid cooking the eggs when mixing.
  • This bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free option, ensure your yogurt is coconut-based or another plant-based variety.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/strawberry-lemon-bread-recipe/