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.
Shopping List
2 eggs
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.
Enjoy!
Sheaffer {Pinterest Told Me To} says
Strawberry Lemon Bread? WHAT? I want this right now. It reminds me of a bread my grandmother used to make, and I loved it so much. Lemon just makes everything better.
Haley @ Cupcakes and Sunshine says
This bread sounds perfect! I've been into quick breads lately as well. We just whipped up some chocolate chip banana bread yesterday. Can't wait to try this one!
Maria says
WooHoo! This sounds easy and yummy at the same time (and that's harder to get sometimes than anything else). Thanks for sharing the recipe – will definitely give it a go
Olivia says
Rarely do I read a recipe and make it right away (okay that's not totally true), but I'm making this bread TODAY! And I'm pumped because I have all the ingredients already! Score. I love breads.
Rachel says
Yum! Send a slice my way !! 🙂
http://www.floralandfudge.blogspot.com
Rachel Brown says
This sounds delicious! My son is allergic to strawberries. Do you think I could easily substitute fresh chopped blueberries or pineapple or raspberries? Thanks!
Mix and Match Mama says
You could totally substitute! Mix and match it!
Justine says
Shay- would it work if I used defrosted, frozen strawberries instead of fresh? Same with frozen blueberries in place of fresh? Thanks!
Mix and Match Mama says
You can use frozen berries just DO NOT thaw them (they become mushy that way when baking). Add them in frozen and go from there. And yes, use whatever berries you have on hand. Enjoy!