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Strawberry Lemonade Bread

A delightful combination of sweet strawberries and tangy lemon in a moist and fluffy bread, perfect for summer gatherings or afternoon treats.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup strawberry puree Best if made with fresh strawberries.
  • 1/2 cup lemonade You can use homemade or store-bought lemonade.
  • 1/2 cup sugar Adjust sweetness to taste.
  • 1/4 cup vegetable oil Can substitute with melted butter.
  • 2 eggs Large eggs work best.
Dry Ingredients
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 2 teaspoons baking powder Leavening agent for the bread.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 teaspoon lemon zest Use fresh lemon for the best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine the strawberry puree, lemonade, sugar, vegetable oil, and eggs. Whisk together until the mixture is well blended and smooth.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and lemon zest to ensure even distribution of the leavening agent.
  4. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined; be careful not to overmix.
  5. Pour the batter into the prepared loaf pan and spread it evenly. Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as is, or with toppings of your choice!

Notes

To elevate flavor, serve with a dollop of whipped cream, a drizzle of honey, or a sprinkle of powdered sugar. Store wrapped in plastic wrap for up to a week.