Strawberry Walnut Quick Bread with Lemon Glaze
Strawberry Walnut Quick Bread with Lemon Glaze is perfectly moist and packed full of bright fruit flavor. This recipe comes together so easily and is a perfect budget-friendly family breakfast treat.
Ingredients
- 12 Ounces strawberries
- ¼ Teaspoon salt
- 1 Teaspoon baking soda
- ⅓ Cup butter, melted
- 1 Cup sugar
- 3 Tablespoons whole milk
- 1 Teaspoon vanilla extract
- 1 Large egg, beaten
- 2 Cups flour
- ¾ Cup chopped walnuts
- 3 drops pink food coloring gel (optional)
Lemon Glaze
- ½ Cup powdered sugar
- 2 Tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°. Melt butter in microwave for 30-60 seconds. Thinly slice strawberries into a large mixing bowl. Squeeze with clean hands or mash strawberries to release the juices.
- In the bowl of mashed strawberries, add salt and baking soda and stir to combine. NOTE: The baking soda will fizz when mixing with the strawberry acids. Mix in melted butter.
- Add sugar, whole milk, vanilla extract and egg. Stir until combined.
- Add flour and stir to combine. Mix in ¾ cup of chopped walnuts. OPTIONAL: Add three drops of pink food coloring gel and stir until the batter has reached the desired shade of pink.
- Pour batter into a greased 9×5 loaf pan and bake for 45 minutes or until toothpick comes out clean.
- Combine the ingredients for the Lemon Glaze in a small bowl and stir until smooth. Allow bread to cool completely before drizzling with Lemon Glaze and before slicing.
Notes
If you would like the batter to be a bit more moist, add an additional tablespoon of milk and stir.
For egg allergies, substitute one egg for 1/4 cup of vegetable oil or 1/4 cup of unsweetened apple sauce.
This batter yields 12-14 muffins. Pour batter into greased muffin pans. Bake for 20 minutes or until toothpick comes out clean. Allow to cool completely before drizzling on the glaze.
