Why You’ll Love This Recipe
This Strawberry Lemon Bread is the perfect way to embrace the fresh, vibrant flavors of spring. The combination of juicy mashed strawberries and the zesty brightness of lemon creates a refreshing and delightful treat. Plus, it’s incredibly easy to make—just combine a few simple ingredients and bake. The strawberry lemon glaze adds the finishing touch, making each slice even more irresistible. Whether you’re enjoying it with your morning coffee or as an afternoon snack, this bread is a crowd-pleaser that’s guaranteed to brighten up any day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Strawberry Bread:
- 2 cups Gluten-Free Bisquick
- 1/2 cup brown sugar
- 1 (5-ounce) package instant vanilla pudding mix
- 2/3 cup milk
- 1 tablespoon baking powder
- 1/3 cup canola oil
- 1 teaspoon salt
- 1/3 cup sour cream
- 1 egg, beaten
- 1 cup mashed strawberries
For the Strawberry Lemon Glaze:
- 1 cup powdered sugar
- Zest of 1 lemon
- 1 large strawberry, mashed
- 2 teaspoons lemon juice
- 1 tablespoon milk
Directions
For the Strawberry Bread:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Combine Dry Ingredients: In a large bowl, combine the Gluten-Free Bisquick, brown sugar, vanilla pudding mix, baking powder, and salt.
- Add Wet Ingredients: Add the milk, canola oil, beaten egg, mashed strawberries, and sour cream to the dry ingredients. Stir well until everything is fully combined.
- Prepare the Loaf Pan: Grease a mini loaf pan and fill it about 3/4 full with the batter.
- Bake: Bake the bread for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool completely before glazing.
For the Strawberry Lemon Glaze:
- Prepare the Glaze: In a small bowl, combine the powdered sugar, lemon zest, mashed strawberry, lemon juice, and milk. Stir well until smooth and fully combined.
- Glaze the Bread: Once the bread has cooled completely, dip it into the glaze or drizzle the glaze over the top for an extra layer of flavor.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Add-ins: You can add chopped nuts like walnuts or pecans to the batter for a crunchy texture.
- Dairy-Free: To make this recipe dairy-free, use non-dairy milk and sour cream alternatives.
- Flour Swap: If you don’t need the recipe to be gluten-free, you can substitute the gluten-free Bisquick with regular Bisquick or all-purpose flour.
Storage/Reheating
- Storage: Store the Strawberry Lemon Bread in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to 5 days.
- Freezing: This bread freezes well. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Let it thaw at room temperature before serving.
- Reheating: Reheat individual slices in the microwave for 15-20 seconds or in a low-temperature oven for 5-10 minutes.
FAQs
1. Can I use fresh strawberries instead of mashed strawberries?
Yes, fresh strawberries can be mashed and used in place of any pre-packaged or frozen options.
2. Can I make this recipe with regular Bisquick?
Yes, if you’re not following a gluten-free diet, you can substitute regular Bisquick for the gluten-free version.
3. How do I know when the bread is done?
The bread is done when a toothpick or cake tester comes out clean from the center of the loaf, or with just a few crumbs sticking to it.
4. Can I use a larger loaf pan?
Yes, you can use a standard loaf pan, but make sure to adjust the baking time. It will likely need 5-10 extra minutes in the oven.
5. Can I add more lemon zest for extra flavor?
Absolutely! You can add more lemon zest to the glaze or the bread for an extra zesty kick.
6. Can I substitute the brown sugar with white sugar?
Yes, white sugar can be used as a substitute, but brown sugar adds a bit more moisture and flavor.
7. Can I make this recipe ahead of time?
Yes, you can prepare the bread the day before and store it in an airtight container. The flavors will even improve after a day or two.
8. How should I store leftovers?
Store leftover bread in an airtight container at room temperature for up to 3 days. If you need it to last longer, refrigerate it.
9. Can I freeze this bread?
Yes, this bread freezes well. Just wrap it tightly and store it in the freezer for up to 3 months. Let it thaw at room temperature before serving.
10. Can I skip the glaze?
Yes, you can skip the glaze if you prefer a simpler, less sweet version of the bread. The bread will still taste delicious on its own.
Conclusion
Strawberry Lemon Bread is a delightful dessert or snack that captures the essence of spring in every bite. The combination of fresh strawberries and tangy lemon, paired with the sweetness of the glaze, makes for an irresistible treat. Whether you’re making it for a special occasion or just a cozy snack at home, this bread is sure to become a favorite in your kitchen. Give it a try and enjoy the fresh, vibrant flavors that will brighten any day!
Strawberry Lemon Bread Recipe
This Strawberry Lemon Bread is a delightful spring-inspired treat bursting with ripe strawberries and tangy lemon. It features a soft, flavorful loaf topped with a sweet strawberry lemon glaze, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 cups Gluten-Free Bisquick
1/2 cup brown sugar
1 (5-ounce) package instant vanilla pudding mix
2/3 cup milk
1 tablespoon baking powder
1/3 cup canola oil
1 teaspoon salt
1/3 cup sour cream
1 egg, beaten
1 cup mashed strawberries
1 cup powdered sugar (for glaze)
Zest of 1 lemon (for glaze)
1 large strawberry, mashed (for glaze)
2 teaspoons lemon juice (for glaze)
1 tablespoon milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine Gluten-Free Bisquick, brown sugar, vanilla pudding mix, baking powder, and salt.
- Add milk, canola oil, beaten egg, mashed strawberries, and sour cream to the dry ingredients. Stir well to combine.
- Grease a mini loaf pan and fill it about 3/4 full with batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before glazing.
- For the glaze, combine powdered sugar, lemon zest, mashed strawberry, lemon juice, and milk in a bowl; stir until smooth.
- Once cooled, dip the bread into the glaze or drizzle it over the top.
Notes
You can add chopped nuts like walnuts or pecans for extra crunch.
Use non-dairy milk and sour cream alternatives to make it dairy-free.
If not gluten-free, substitute gluten-free Bisquick with regular Bisquick or all-purpose flour.
Store in an airtight container at room temperature up to 3 days or refrigerate for up to 5 days.
Freeze wrapped tightly for up to 3 months; thaw before serving.
Reheat slices in microwave or low-temperature oven.
