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Strawberry Lemon Bread Recipe

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3.9 from 74 reviews

This refreshing Strawberry Lemon Bread combines the zesty brightness of fresh lemon with the sweet, juicy flavor of strawberries. Made with wholesome ingredients including whole-wheat flour and coconut milk yogurt, it’s a moist and tender loaf perfect for breakfast, snacks, or dessert. The loaf is finished with a tangy lemon glaze for an extra burst of citrus sweetness.

Ingredients

Batter Ingredients

  • 1/4 cup coconut oil, melted and cooled (or avocado oil)
  • 1/2 cup maple syrup
  • 2 eggs
  • 1/2 cup plain coconutmilk yogurt
  • 1 Tbsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 3/4 cups white whole-wheat flour (210 grams), plus 1 tsp (or all-purpose flour)
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 cup fresh strawberries, cleaned, stemmed, and finely chopped

Glaze Ingredients

  • 1/2 cup powdered sugar
  • 1 Tbsp fresh lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with cooking spray to ensure the bread doesn’t stick.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted and cooled coconut oil, maple syrup, eggs, coconutmilk yogurt, lemon zest, lemon juice, and vanilla extract until well combined and smooth.
  3. Combine Dry Ingredients: In a separate bowl, sift together the white whole-wheat flour, baking soda, and kosher salt. Mix the dry ingredients evenly.
  4. Make the Batter: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined to avoid overmixing. Toss the finely chopped strawberries with the extra 1 teaspoon of flour to prevent them from sinking, then fold them carefully into the batter.
  5. Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted into the center comes out mostly clean. Allow the bread to cool in the pan on a wire rack for at least 30 minutes.
  6. Cool and Remove: After the initial cooling, carefully remove the bread from the pan and transfer it to the wire rack to cool completely before glazing.
  7. Prepare and Apply Glaze: In a small bowl, mix together the powdered sugar and fresh lemon juice until smooth to create the glaze. Drizzle the glaze evenly over the cooled bread right before serving for a sweet and tangy finish.

Notes

  • You can substitute coconut oil with avocado oil or any neutral oil if preferred.
  • For a more intense lemon flavor, increase the lemon zest by 1 teaspoon.
  • Make sure to toss strawberries with a bit of flour to prevent them from sinking to the bottom during baking.
  • The bread is best served at room temperature and can be stored in an airtight container for 2-3 days.
  • Feel free to freeze the bread wrapped tightly for up to a month and thaw before serving.

Find it online: https://justsosavory.com/strawberry-lemon-bread-recipe/