Moist Strawberry Lemonade Quick Bread packed with fresh strawberries and topped with a sweet lemonade glaze.

Scale

2 cups all-purpose flour

½ cup granulated sugar

1 teaspoon baking soda

¼ teaspoon salt

8 ounces fresh strawberries, chopped

¾ cup milk

½ cup unsalted butter, melted

1 large egg

½ teaspoon vanilla extract

Juice of half lemon

Zest of one lemon

¼ cup sugar (for glaze)

Juice of half lemon (for glaze)

2 Tablespoons warm water

1. Preheat oven to 350°F and prepare loaf pan.

2. Whisk dry ingredients and fold in strawberries.

3. Whisk wet ingredients separately.

4. Combine wet and dry mixtures gently.

5. Pour into pan and bake 55-60 minutes.

6. Poke holes in warm loaf.

7. Whisk glaze ingredients.

8. Pour glaze over hot loaf.

9. Cool completely before slicing.

Store covered in refrigerator up to 5 days.

Freeze up to 2 months.

Thaw overnight in refrigerator.