Lemon Strawberry Bread

Spring and Summer are the perfect time to make this Lemon Strawberry Bread quick bread.  Even though we are a long, long, long way from locally grown strawberries, the berries in the stores are getting better with each box that I buy. Did you get the idea, that we have had a very bad winter, and late Spring?  Even though Spring is being elusive, we can savor the flavors of Spring, and soak up the sunny lemon flavors.  This bread has the tangy sweet lemon flavor with the juice and zest of one lemon, dotted with fresh, diced strawberries, and topped with a lemon glaze, warm from the oven. I have been craving this bread, ever since I saw the fresh strawberries from the USA in the stores, so I had to make it. I had posted this recipe along time ago, so I made the bread again, and re-took the pics.

This bread would be a perfect complement to an Easter Brunch or Easter dessert table. You can also use this bread to make amazing Lemon  Strawberry Bread Shortcake.  If you decide to make this for the upcoming holiday, I would double the recipe.  Scott polished off about three pieces after he got home.  It tastes really good warm, just sayin'. This bread is Bailey approved, because she grabbed two pieces off of the plate, which I was photographing, as I was distracted.  She loved it.  You think that I would learn.  My neighbor Pauli just had shoulder surgery, so I will be sending some of this yummy bread her way soon, if there is any left.  Enjoy!

Lemon Strawberry Bread-Adapted from King Arthur Flours

6 tablespoons butter
1 cup) sugar
2 large eggs
1/4 cup fresh lemon juice about 1 lemon
3/4 cup buttermilk or yogurt- I used Greek Yogurt
 1 teaspoon grated lemon zest.
2 cups All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt

1 cup fresh strawberries, diced

Glaze
juice of 1 lemon (about 1/4 cup)
1/2 cup (sugar

For the bread: In a medium-sized mixing bowl, cream together the butter and sugar till thoroughly combined. Beat in the eggs one at a time, beating well after each addition. Mix the buttermilk or yogurt with the lemon juice and lemon jest, and set aside. Mix the flour, baking powder, and salt, and set aside.

Add the dry ingredients to the butter mixture alternately with the buttermilk mixture. Fold in diced strawberries.  Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Bake the bread in a preheated 350°F oven for about 50-60 minutes, or until a cake tester inserted into the center comes out clean. Remove the bread from the oven, and poke it all over with a cake tester, or meat fork. 

For the glaze: Five minutes before the bread is done, whisk together the glaze ingredients, stirring until the sugar is dissolved, and while the cake is hot drizzle it gradually with the glaze, Set the bread aside, and let it cool in the pan for 10 to 15 minutes. Remove it from the pan, and allow it to cool completely before slicing.

I linked up my recipe to Brandie's The Country Cook's Weekend Potluck #113