My cookbook is here! 
This strawberry lemon bread is a quick, healthy and delicious spring time treat! Perfect for breakfast or dessert!
Bright, vibrant, and bursting with seasonal flavor, this strawberry lemon bread is the ultimate springtime treat. It effortlessly balances the tart zip of fresh lemon juice and zest with the natural sweetness of juicy, ripe strawberries.
What makes this dessert truly exceptional is how easily its wholesome ingredients come together. Crafted with a simple base of flour, sugar, and an egg, the recipe swaps out heavy butter for heart healthy olive oil.
The olive oil not only keeps the bread incredibly moist and tender for days, but it also adds a subtle, sophisticated depth that pairs beautifully with the bright citrus notes. It is a guilt free indulgence that proves healthy baking can be deeply satisfying.
A velvety icing is drizzled over the loaf once it cools, taking it from a simple snack cake to a showstopping dessert. Whisked together using powdered sugar, a splash of heavy cream, and a squeeze of fresh lemon juice. The glaze creates a creamy, tangy finish that perfectly complements the fruit-forward bread beneath.
If you like this recipe you will also love my Strawberry Crumble Almond Cookies or my Strawberry Almond Flour Muffins.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!
Strawberry Lemon Bread
Ingredients
- 1 egg, lightly beaten
- 1/4 cup (55 g) olive oil
- 3/4 cup (175 ml) milk
- 2 tsp vanilla extract
- 1/2 lemon, zested + juiced
- 3/4 cup (150 g) granulated sugar
- 2 cups (250 g) all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups (290 g) strawberries, diced + DIVIDED
Lemon Icing:
- 1/3 cup (40 g) powdered sugar
- 1 tbs heavy cream
- 1 tbs lemon juice
Instructions
- Preheat oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- In a large bowl, whisk together the egg, olive oil, milk, vanilla, lemon zest and lemon juice until combined. Next, whisk in the sugar. Then, add in the flour, baking powder, baking soda, salt and mix until incorporated. Fold in the 1⅔ cups of strawberries. Transfer mixture to the loaf pan and spread out evenly. Top with the remaining 1/3 cup strawberries. Bake for 50 minutes to 1 hour or until a toothpick comes out clean. Check it at the 30 minute mark to make sure the top is not browning too much, if it is tent it loosely with a piece of aluminum foil. Allow to set in the pan for 10 minutes. Transfer to a wire rack to cool completely before icing.
Lemon Icing:
- In a small bowl, whisk together the powdered sugar, heavy cream and lemon juice until completely smooth. Drizzle on top of cooled cake.
Notes
- Store leftovers in an airtight container on your counter for up to 4 days.
- You can make this gluten free by using gluten free all purpose flour.
- You can use melted butter or coconut oil instead of olive oil.
- Half of a lemon squeezed should be 2 tablespoons.
- Recipe adapted from ChocolateCoveredKatie.Com