Lemon-glazed strawberry poppy seed bread

Fresh strawberries and poppy seeds come together in this quick bread topped with a lemon glaze for a delicious spring or summer treat.

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Strawberry season is one of my favorite times of the year. We always go strawberry picking at a local farm each year at the beginning of summer. Then we have lots of fresh strawberries to eat and enjoy.

 

I love fresh strawberries, strawberry shortcake, strawberry pie, and making strawberry jam. Sometimes I like to make something different with the strawberries like this quick bread.

 

 

This quick bread is a twist on lemon poppy seed, but with the addition of fresh strawberries. Strawberry and lemon pair nicely together and all of these together make a delicious quick bread. This quick bread is perfect for a brunch, dessert, or for an afternoon snack.

 

Quick bread is really like a loaf cake, and especially with the lemon glaze on top, this would be a nice dessert to have during strawberry season. It goes well with a hot coffee or a hot cup of tea.

 

Quick breads and muffins are two things I like to bake pretty frequently. They are very versatile and can be flavored in so many different ways. Plus they are pretty easy to make and nice to have around for lunchboxes, after school snacks, easy breakfast, etc.

 

Since fresh strawberries are used in this recipe and they are very juicy, the bread will be very moist. That means that it will not store well. I suggest eating this quick bread the day it is made. 

 

If you do save it, store it in the refrigerator, but the areas around the strawberries will get very moist and the glaze will get moist, too. 

 

Lemon glaze is simple to make with just powdered sugar and fresh lemon juice. This gives a nice fresh sweet and sour topping to the bread that adds a nice touch.

Give this lemon-glazed strawberry poppy seed quick bread a try the next time you have some strawberries you want to use up.

Yield: 1 loaf

Author: Amy (Savory Moments)

Lemon-Glazed Strawberry Poppy Seed Bread

Fresh strawberries and poppy seeds come together in this quick bread topped with a lemon glaze for a delicious spring or summer treat.

Ingredients

for the bread

• 2 cups, plus 1 tablespoon all-purpose flour, divided
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 cup milk
• 1 tablespoon fresh lemon juice
• 1 large egg
• 1/3 cup olive (or canola, coconut) oil
• 2 teaspoons vanilla extract
• 3/4 cup sugar
• 1/4 cup lightly packed light brown sugar
• 1 tablespoon poppy seeds
• 1-1/2 cups finely chopped fresh strawberries

for the glaze

• 1/4 cup powdered sugar
• about 1-1/2 teaspoons fresh lemon juice

Instructions

1. Lightly grease a 9x5" loaf pan. Preheat the oven to 350 degrees.
2. In a large bowl, whisk together the 2 cups of flour, salt, and baking soda. Set aside.
3. In a medium bowl, whisk together the wet ingredients (milk through light brown sugar). Gently stir the wet ingredients into the dry until just combined.
4. Toss the strawberries with the remaining 1 tablespoon of flour in a small bowl (to help prevent sinking in the bread). Fold in the poppy seeds and strawberries to the batter.
5. Pour into the loaf pan and bake for about 55-65 minutes, or until golden and an inserted toothpick comes out clean.
6. Let the bread cool. Remove from the loaf pan.
7. Add the powdered sugar to a small bowl and stir in the lemon juice, about 1/2 teaspoon at a time, until it reaches the consistency for drizzling. Drizzle on top of the cooled bread and let harden.
8. Slice to serve. The bread will be very moist, so it's best eaten the day it is baked. Store any leftovers in the refrigerator.

Notes

For extra lemon flavor, add the zest of the lemon to the batter when you add the poppy seeds.

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This post was originally published in 2016 and has been updated in 2023 with a recipe card, new text, and more to improve reader experience.

Check out these other quick bread recipes: 

Rhubarb Sour Cream Bread

Yellow Squash & Apple Bread

Glazed Cinnamon Maple Syrup Bread 

Lemon Zucchini Bread