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Strawberry Lemon Bread

A vibrant and flavorful bread made with juicy strawberries and tangy lemon, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 1 large egg (lightly beaten)
  • 1/4 cup olive oil
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 1/2 large lemon (zested + juiced)
Dry ingredients
  • 3/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Fruits and toppings
  • 2 cups strawberries (diced, divided) 1⅔ cups folded into batter, 1/3 cup for topping
For icing
  • 1/3 cup powdered sugar
  • 1 tbsp heavy cream
  • 1 tbsp lemon juice

Method
 

Preparation
  1. Preheat your oven to 350℉ and line an 8×4 inch loaf pan with parchment paper.
  2. In a large bowl, whisk together the egg, olive oil, milk, vanilla, lemon zest, and lemon juice until blended.
  3. Whisk in the sugar until fully dissolved.
  4. Gradually add in the flour, baking powder, baking soda, and salt, mixing until just combined.
  5. Gently fold in 1⅔ cups of the diced strawberries.
Baking
  1. Transfer the batter to the prepared loaf pan and top with the remaining 1/3 cup of strawberries.
  2. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
  3. If it starts browning too fast, tent it with foil after 30 minutes.
  4. Allow it to cool in the pan for 10 minutes before transferring to a wire rack.
Icing
  1. Whip up a quick lemon icing using powdered sugar, heavy cream, and lemon juice to drizzle on top.

Notes

Store leftovers in an airtight container at room temperature for up to three days. Freeze wrapped in plastic wrap for up to three months. Use fresh strawberries for best flavor and consider adding nuts or poppy seeds for variation.