Strawberry Bread

Slices of strawberry bread with lemon glaze on white plate board next to fresh lemons and fresh strawberries.

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This Strawberry Quick Bread is made with real butter, juicy strawberries, Greek yogurt, and sweet-tart lemon glaze.

Prep Time10

Cook Time1

Total Time1 10

Course: Bread

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

8.5-inch by 4.5-inch loaf pan

Ingredients

For Loaf Pan

~½ tablespoon unsalted butter softened
~1 tablespoon all-purpose flour

Strawberry Bread

1 cup strawberries hulled and diced
1 cup granulated sugar divided
1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon table salt
½ cup unsalted butter softened
2 large eggs at room temperature
½ cup plain Greek yogurt
1 teaspoon vanilla extract
1 teaspoon lemon zest ~1 lemon

Lemon Glaze

2 tablespoons lemon juice ~2 large lemons
2 tablespoons granulated sugar

US Customary - Metric

Instructions

Position an oven rack in the center of the oven and preheat the oven to 350℉ (175℃). Generously grease an 8.5 x 4.5-inch loaf pan with butter on the bottom and sides of the loaf pan. Add 1 tablespoon of flour to the pan, shaking to coat. Be sure to shake out any excess flour.
Wash and hull strawberries and measure out 1 cup strawberries. Place them in small bowl, add ¼ cup of the sugar, and toss to coat. Let the strawberries sit while you prepare the remaining ingredients.
In a large mixing bowl, beat the butter with the remaining ¾ cup sugar on medium-high speed until light and fluffy. This should take about 2-3 minutes.
Once pale and fluffy, mix in the eggs, Greek yogurt, vanilla, and lemon zest.
In a separate medium bowl, sift together the flour, salt, and baking powder. Whisk to evenly distribute salt and baking powder. Add the strawberries, and the juices in the bowl, to the flour mixture and toss to lightly coat the strawberries in the flour.
Add the dry ingredients to the creamed ingredients, and using a wooden spoon or spatula, fold the dry ingredients into the we ingredients until combined, using caution to not overmix.
Transfer the batter to the prepared loaf pan, spreading into an even layer.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out mostly dry or with a few crumbs. Alternatively, insert a digital thermometer into the center of the bread, it is done when it reads between between 195-200°F. If you are using a metal baking pan begin checking on the bread after 40 minutes.
While the strawberry bread is baking, whisk together 2 tablespoons lemon juice and 2 tablespoons granulated sugar together in a small bowl until the sugar is dissolved. Tip: it may help to warm up your lemon juice for 20-30 seconds in the microwave before whisking with sugar.
After the bread is baked, place the pan on a cooling rack. Use a skewer to poke holes halfway down into the loaf. Pour the glaze over the bread. Let the bread sit in the loaf pan for 10 minutes.
After 10 minutes, loosen the sides of the bread from the edges of the pan with a butter knife, then remove the bread from the pan and transfer it to a cooling rack to finish cooling completely before slicing and serving.

Notes

Room-temperature eggs and butter are recommended for best results.

Size/Type of Loaf Pan: This recipe is designed for an 8.5 x 4.5-inch loaf pan. If using metal loaf pan, start checking on the bread after 40 minutes, as it will bake faster.

Strawberries: Measure the strawberries after they are hulled and diced.

Storage: Store the cooled bread in a sealed container for up to 3 days at room temperature or in the refrigerator for up to 5 days.

Freezing: If desired, you can freeze this strawberry loaf for up to 1 month. Allow to cool completely and then wrap the loaf UNSLICED in several layers of plastic wrap and place into a freezer-safe bag. Defrost in the refrigerator before enjoying.

Double the Recipe: Double the ingredients and divide the batter evenly between two 8-inch loaf pans. I suggest placing the pans on the same rack in the oven, being sure to leave a couple of inches between each pan, and rotating their positions midway through the baking time.

Nutrition