For some reason, this time of year always makes me think of quick breads. You know…easy little bread recipes that require very little effort but produce yummy loaves of bread.
Between Mother’s Day, light lunches, brunches and Saturday morning breakfasts, my Strawberry Lemon Bread should be prepared some time this season in your kitchen. My kiddos even eat this stuff after dinner as dessert. So yummy and simple to make.
This recipe makes one loaf of bread but can easily be doubled for an extra loaf that will freeze beautifully. Just allow the frozen loaf to come to room temp on the kitchen counter when you’re ready to enjoy.
1 cup of sugar
3/4 cup vegetable oil
1 cup of chopped strawberries
the juice and zest of one lemon (about 2 tablespoons of juice and 1 tablespoon of zest)
1 1/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees.
Lightly spray one loaf pan with Pam. Set aside.
In a large mixing bowl, beat your eggs until light and frothy. Beat in your sugar and oil. Beat in your strawberries. Stir in your lemon juice and zest. Set aside.
In a second mixing bowl, combine your flour, baking soda and salt and mix together with a fork.
Slowly beat your flour mixture into your strawberry mixture. Beat until just combined.
Pour batter into your prepared pan and bake 45 to 55 minutes. A toothpick inserted in the center of the loaf should come out clean when the bread is done.
Allow the bread to cool at least 20 minutes before removing it from the pan and slicing it.