Strawberry Lemonade Bread


It had been a rainy day filled with cloudy skies and runny noses. I desperately needed some sunshine to flow through the house. I was about to make my standby banana bread, when I had a thought. There were a bunch of strawberries about to go south in the fridge and bowl of lemons. Thus, a ray of sunshine was born. This strawberry bread is just as easy as banana bread. The glaze sets into the bread and makes it super moist!

Strawberry Lemonade Bread


  • 1 1/2 cups crushed strawberries

  • 1 tbsp lemon juice

  • 1/3 cup butter, melted (unsalted)

  • 1 tsp baking soda

  • pinch of salt

  • 1 cup sugar

  • 1 tsp almond extract

  • 1 1/2 cup flour


  • 2 cups confectioners sugar

  • 4 tbsp fresh lemon juice


  1. Preheat the oven to 350 degrees. Prepare a 4x8 loaf pan with butter

  2. Add about 2 cups of chopped strawberries to a food processor, along with the lemon juice. Pulse two or three times to get a chunky, puree type consistency.

  3. In a mixing bowl, add the strawberry mixture and stir in the melted butter.

  4. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and almond extract. Mix in the flour.

  5. Pour the batter into your prepared loaf pan. Bake for 45 minutes or until a tester inserted into the center comes out clean.

  6. Remove from the oven and let the bread cool completely . After it has cooled and you have removed it from the oven slowly pour over the glaze.


  1. Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

RECIPE NOTES: I sliced lemons and sprinkled sugar on them, placed them on a baking sheet for about 35 minutes. Then topped the bread and glaze with the lemon slices!