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