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Strawberry Lemonade Quick Bread - Bright, Sweet, and Easy

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • All-purpose flour – the base for a tender crumb
  • Granulated sugar – sweetness without weighing it down
  • Baking powder and salt – lift and balance
  • Greek yogurt (plain, full-fat or 2%) – moisture and light tang
  • Neutral oil (canola or vegetable) – keeps the bread soft
  • Large eggs – structure and richness
  • Lemon zest and fresh lemon juice – bright, clean flavor
  • Vanilla extract – smooths the citrus
  • Fresh strawberries, diced small – juicy pops of fruit
  • Powdered sugar – for the glaze
  • Pinch of salt – for the glaze, to sharpen the lemon

Method
 

  1. Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
  2. Prep the strawberries: Hull and dice strawberries into small pieces. Pat dry with a paper towel. Toss with 1 tablespoon of the flour to help keep them from sinking.
  3. Mix dry ingredients: In a medium bowl, whisk 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  4. Mix wet ingredients: In a large bowl, whisk 3/4 cup granulated sugar, 2 large eggs, 1/2 cup neutral oil, 1/2 cup plain Greek yogurt, 1 tablespoon finely grated lemon zest, 3 tablespoons fresh lemon juice, and 1 teaspoon vanilla until smooth.
  5. Combine: Add dry ingredients to the wet and stir gently until just combined. Do not overmix. Fold in the floured strawberries.
  6. Bake: Pour batter into the pan and smooth the top. Bake 50–60 minutes, until a tester comes out with a few moist crumbs. Tent with foil if browning too quickly.
  7. Cool: Let cool in the pan 15 minutes. Lift out to a rack to cool completely before glazing.
  8. Glaze: Whisk 3/4 cup powdered sugar with 1–2 tablespoons lemon juice and a pinch of salt until pourable. Drizzle over the cooled loaf. Let set 10 minutes, then slice.