Why is the bread served cold rather than warm?

Cold lemonade is significantly more refreshing and most deeply satisfying than warm lemonade, and the same principle applies most exactly to this strawberry lemonade bread. Chilling the bread after glazing allows the glaze to set most completely and the flavors to meld most beautifully throughout the crumb, producing a most deeply lemonade-flavored and most refreshingly cold bread that is genuinely more extraordinary than the same bread served at room temperature.

Can I use a different citrus instead of lemon?

Yes. Fresh lime juice and lime zest substitute directly for the lemon throughout the entire bread and glaze recipe for a most completely extraordinary strawberry lime quick bread. Fresh orange juice and orange zest produce a most beautifully fragrant and most deeply citrus-bright strawberry orange quick bread. Each citrus alternative produces an equally extraordinary result with the most distinctively different citrus character.

How do I know when the bread is done?

The bread is done when a toothpick inserted near the center comes out mostly clean — moist crumbs attached are completely correct, indicating the most perfectly moist interior. A completely clean toothpick indicates slight overbaking. Wet batter on the toothpick requires more baking time. Visual cues also indicate doneness: the center should be fully risen rather than sunken, and any visible cracks on the top surface should show set rather than wet batter.

Strawberry Lemonade Bread Easy Quick Bread Lemon Glaze Recipe

Description

The most easy and refreshing Strawberry Lemonade Bread made by whisking 2 cups flour 1/2 cup sugar baking soda and salt folding in 8 oz chopped fresh strawberries then combining 3/4 cup milk 1/2 cup melted butter 1 egg 1/2 tsp vanilla 2 tbsp fresh lemon juice and lemon zest pouring wet into dry stirring gently until no flour pockets remain pouring into sprayed 9×5-inch loaf pan baking at 350°F for 55 to 60 minutes immediately poking holes in hot loaf and pouring lemon glaze of 1/4 cup sugar 2 tbsp lemon juice and 2 tbsp warm water over top cooling completely and serving cold from refrigerator. A completely perfect summer strawberry lemonade quick bread recipe.

Ingredients

Scale

2 cups 240g All-Purpose Flour measured properly

1/2 cup 100g Granulated Sugar

1 tsp Baking Soda

1/4 tsp Salt

8 oz 227g Fresh Strawberries hulled and chopped

3/4 cup 180ml Whole Milk

1/2 cup 113g Unsalted Butter melted

1 large Egg

1/2 tsp Pure Vanilla Extract

2 tbsp Fresh Lemon Juice approximately half a lemon

Zest of 1 Lemon

1/4 cup 50g Granulated Sugar for glaze

2 tbsp Fresh Lemon Juice for glaze

2 tbsp Warm Water

Instructions

1. Preheat oven to 350°F 177°C. Spray 9×5-inch loaf pan. Set aside.

2. Whisk flour, sugar, baking soda, and salt in large bowl. Fold in chopped strawberries reserving a few for top.

3. Whisk milk, melted butter, egg, vanilla, lemon juice, and lemon zest in medium bowl until combined.

4. Pour wet into dry. Stir gently with spatula until no flour pockets remain. Do not overmix.

5. Pour into prepared pan. Press reserved strawberries into top if desired.

6. Bake 55 to 60 minutes until toothpick comes out mostly clean.

7. While loaf still hot immediately poke holes across entire top with skewer.

8. Whisk glaze sugar, lemon juice, and warm water until combined.

9. Pour glaze slowly and evenly over still-hot loaf through holes.

10. Cool completely before removing from pan.

11. Serve cold from refrigerator.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Quick Bread, Summer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 255
Sugar: 17g
Sodium: 183mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 4g
Cholesterol: 43mg

Keywords: strawberry lemonade bread, easy moist strawberry lemonade quick bread recipe lemon glaze, best strawberry lemon quick bread fresh strawberries, summer strawberry lemonade loaf