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–+ servings
Sliced Strawberry Bread topped with fresh strawberries and icing.
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Strawberry Bread with Lemon Icing

Strawberry bread is an incredibly moist and tender quick bread recipe that takes minutes to prep. Filled with fresh strawberries this lemon-glazed strawberry bread is an indulgent, delicious treat.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings: 8 servings
Calories: 338kcal
Author: Stephanie Wilson

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons lemon zest
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups fresh strawberries chopped and tossed in 1 tablespoon of flour
  • Additional strawberries for garnishing the top

Optional Lemon Glaze

  • 1 cup confectioners' sugar
  • 1 teaspoon lemon juice
  • 2 tablespoons milk

Optional Lemon Icing

  • 4 1/2 cups confectioners' sugar
  • 1/3 cup butter softened
  • Juice of 1 lemon
  • milk to achieve desired consistency

Instructions

  • Preheat oven to 350°F and spray a 9×5 loaf pan with nonstick spray.
  • In a large bowl, whisk the flour, baking powder, baking soda, salt, and lemon zest until combined. Set aside.
  • In a separate bowl, whisk the eggs, sugar until combined. Then whisk in the buttermilk, oil, and vanilla. Add the egg mixture to the flour mixture and gently whisk until combined and smooth. For the softest texture, try to not overmix the batter. Fold in the chopped strawberries.
  • Bake the bread for 50 minutes to 1 hour or until a toothpick inserted in the middle comes out mostly clean. Allow the strawberry bread to cool completely in the pan before removing to a rack to glaze, ice, or slice.

For the Lemon Glaze

  • Whisk ingredients until a smooth glaze develops. Add confectioners' sugar and milk to achieve the desired consistency.

For the Lemon Icing

  • Beat butter until fluffy, then gradually add 2 cups of confectioners' sugar, beating well. Slowly mix in the lemon juice and additional milk to achieve the desired consistency.

Notes

  1. Buttermilk: Buttermilk gives this bread a rich, moist texture. If you don't have any buttermilk on hand, it's easy to make your own. Add 2 teaspoons of lemon juice to a liquid measuring cup. Then add whole milk to the cup to equal 1 cup. Stir and let sit for 5 minutes until thickened and slightly curdled. I get the best results when the milk is at room temperature.
  2. Freezing: Wrap securely in plastic wrap, followed by a layer of foil. Seal tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 54g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Cholesterol: 48mg | Sodium: 410mg | Fiber: 2g | Sugar: 28g