The Ultimate Moist Strawberry Lemon Poppy Seed Bread with Zesty Strawberry Glaze
Prepare to be enchanted by this Strawberry Lemon Poppy Seed Bread – a delightful quick bread that promises an ultra-moist crumb, bursting with vibrant lemon zest, and adorned with the subtle crunch of poppy seeds. To elevate this treat to legendary status, it’s generously drizzled with an absolutely epic strawberry lemon glaze that adds a touch of sweetness and a beautiful pink hue. This recipe is a celebration of fresh, bright flavors, perfect for any season but especially wonderful as a spring or summer delight. It’s the kind of homemade baked good that brings joy to any occasion, from a casual breakfast to a festive brunch.
Why This Strawberry Lemon Poppy Seed Bread Will Be Your New Favorite
As the days grow longer and the sun shines brighter, there’s nothing quite like the aroma of fresh baking wafting through your home. This particular Strawberry Lemon Poppy Seed Bread captures the essence of sunshine in every slice. It’s more than just a bread; it’s an experience. Imagine a perfectly tender loaf, where each bite offers a symphony of flavors and textures: the sweet tartness of ripe strawberries, the bright zing of fresh lemon, and the delicate pop of poppy seeds. The addition of buttermilk and melted coconut oil ensures an incredibly tender and moist texture that truly sets this bread apart from others. It’s a versatile treat that can brighten your morning, serve as a delightful afternoon snack, or even be a charming dessert.
Many quick bread recipes can turn out dry or crumbly, but not this one. We’ve perfected the balance of wet and dry ingredients to guarantee a consistently moist crumb without ever becoming gummy. This means you get a substantial, satisfying slice that still feels light and refreshing. It’s the ideal companion for your morning coffee, a delightful addition to a brunch spread, or a perfect sweet ending to any meal. And let’s not forget that stunning, vibrant pink glaze – it’s not just for looks; it adds another layer of irresistible strawberry-lemon flavor, making each slice an absolute feast for both the eyes and the palate. This bread has been a hit with everyone who’s tried it, from family to friends, and even the mail carrier couldn’t resist its charm!
The Star Ingredients: Strawberries, Lemon, and Poppy Seeds
The Sweetness of Fresh Strawberries
Strawberries are truly the heart of this bread. We use a generous amount of chopped fresh strawberries, ensuring that their natural sweetness and juicy texture permeate every part of the loaf. When baked, they soften slightly, releasing their delightful aroma and creating succulent pockets of fruity goodness. The key is to use ripe, fragrant strawberries, as their quality directly impacts the overall flavor of the bread. While fresh strawberries are highly recommended for the best flavor and texture, you could also experiment with frozen ones (just make sure they are thawed and well-drained to avoid introducing excess moisture into the batter, which can affect the bread’s consistency).
The Zest of Bright Lemon
Lemon is the perfect counterpoint to the strawberries, providing a much-needed zest and brightness that cuts through the sweetness and prevents the bread from being overly cloying. Both fresh lemon zest and lemon extract are used in the bread batter, intensifying that bright citrus flavor. The zest, in particular, carries essential oils that impart a more profound and aromatic lemon essence compared to just juice alone. This dual approach ensures a prominent, refreshing lemon presence that beautifully complements the berries, creating a harmonious balance that is both invigorating and comforting. It’s this zesty note that elevates the bread from good to truly exceptional.
The Subtle Crunch of Poppy Seeds
Beyond their charming speckled appearance, poppy seeds contribute a fantastic subtle crunch and a mild, nutty flavor that adds a layer of depth to the bread. Don’t underestimate their role; they provide a textural contrast that makes each bite more interesting and satisfying, breaking up the soft, moist crumb. We use three tablespoons of poppy seeds in this recipe, which is ample enough to ensure you get that delightful pop in every slice without overwhelming the other flavors. They provide a unique sensory experience, making this quick bread not only flavorful but also texturally exciting. (As a fun aside: poppy seeds can sometimes trigger false positives on drug tests, so if you have one coming up, maybe enjoy this delicious loaf afterward!)
Crafting the Perfect Glaze: The Icing on the Cake (or Bread!)
While the bread itself is undeniably delicious, the strawberry lemon glaze takes it from great to truly extraordinary. This isn’t just any glaze; it’s thick, rich, and bursting with fresh fruit flavor. We start with a classic powdered sugar base, then incorporate fresh lemon juice for that signature tang and a touch of milk for the perfect pourable consistency. But here’s the secret ingredient that makes it truly epic: a generous portion of freshly chopped strawberries, which are then gently smashed into the glaze mixture with a whisk. This technique ensures that you get real bits of strawberry and intense berry flavor throughout the glaze, rather than just a subtle hint. The result is a gorgeous, naturally pink glaze that makes the bread as appealing to the eye as it is to the palate. It cascades beautifully over the cooled loaf, creating a stunning finish and an extra layer of sweetness and fruitiness that perfectly ties all the flavors together.
Tips for Baking Success
Achieving the perfect Strawberry Lemon Poppy Seed Bread is easier than you think, especially with a few helpful tips:
- Measure Accurately: Precision is key in baking. Especially with flour, precise measurements are crucial for achieving the right texture. Use the spoon-and-level method: spoon flour into your measuring cup, then level it off with a straight edge. This prevents compacting the flour and adding too much.
- Don’t Overmix: Once you combine the wet and dry ingredients, mix just until no streaks of flour remain. Overmixing develops the gluten in the flour, which can lead to a tough, dry bread. A few small lumps in the batter are perfectly fine – they’ll disappear during baking and contribute to a tender crumb.
- Room Temperature Ingredients: Ensure your egg and buttermilk are at room temperature. This helps them incorporate more evenly into the batter, leading to a smoother mixture and a more consistent bake. Cold ingredients can cause the batter to seize and affect the overall texture.
- Proper Pan Preparation: Greasing and lightly flouring your 9×5-inch loaf pan generously prevents sticking and ensures your beautiful bread comes out easily and intact. Alternatively, you can use parchment paper slings for an even easier, fuss-free removal.
- Test for Doneness: The best way to check if your bread is fully baked is to insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs attached, it’s ready. If it comes out with wet batter, continue baking for a few more minutes and re-test.
- Cooling is Crucial: Allow the bread to cool in the pan on a wire rack for at least 30 minutes before attempting to remove it. This allows the bread to set and prevents it from breaking. Then, transfer it directly to the wire rack to cool completely before glazing. Glazing a warm loaf will cause the glaze to melt and run off, resulting in a less appealing finish.
- Zesting Lemons: For the best and most aromatic lemon flavor, use a microplane zester to get only the bright yellow part of the lemon peel. Be careful to avoid grating the bitter white pith underneath, which can impart an unpleasant taste.
- Folding in Strawberries: When adding the chopped strawberries to the flour mixture, toss them gently. This helps coat them lightly in flour, preventing them from sinking to the bottom of the loaf during baking.
Serving and Storage Suggestions
This Strawberry Lemon Poppy Seed Bread is incredibly versatile and shines on any occasion. Serve it for breakfast alongside a hot cup of coffee or tea, or make it the star of your next brunch spread. It’s also fantastic as an afternoon snack with a glass of iced tea or lemonade, a light dessert after a meal, or even as a thoughtful homemade gift for friends, family, or neighbors. The vibrant flavors make it particularly suited for spring and summer gatherings, picnics, potlucks, or simply as a delightful treat to brighten any ordinary day. Its impressive appearance makes it a wonderful centerpiece for any sweet spread.
To store your bread and maintain its deliciousness, ensure it’s completely cooled after glazing. Once cooled, you can keep it in an airtight container at room temperature for up to 3-4 days. For longer storage, you can also wrap individual slices or the whole loaf tightly in plastic wrap and then aluminum foil and freeze it for up to 2-3 months. Thaw at room temperature or gently warm a slice in the microwave for a few seconds when ready to enjoy, bringing back that fresh-baked aroma.
This Strawberry Lemon Poppy Seed Bread truly is a triumph of flavors and textures. It’s simple enough for even novice bakers to master, yet impressive enough to share with discerning guests. The harmonious combination of sweet, juicy strawberries, tangy lemon, and crunchy poppy seeds, all enveloped in a perfectly moist loaf and finished with a dreamy, fruit-packed glaze, makes for an unforgettable baked good. It’s a recipe that promises to become a cherished favorite in your kitchen. Don’t wait any longer – gather your ingredients and bake a loaf today to experience this delightful creation!
Strawberry Lemon Poppy Seed Bread
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Ingredients
Bread
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 3 tbsp poppy seeds
- 1 ½ cups chopped strawberries
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 cup buttermilk
- ⅓ cup coconut oil, melted
- 1 ½ tsp vanilla extract
- ¼ tsp lemon extract
- 2 lemons , zested
Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 2 tbsp milk
- ½ tsp vanilla bean paste
- ¼ cup chopped strawberries
Instructions
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1. Preaheat oven to 350 degrees F. Grease a 9-inch-by-5-inch loaf pan.
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2. In a large bowl, add flour, baking soda, salt, and poppy seeds; whisk to combine.
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3. In a seperate bowl, add both sugars and egg; whisk to combine. Whisk in oil, buttermilk, extracts, and lemon zest until smooth.
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4. Add the chopped strawberries to the bowl with the flour and toss to combine. Gently fold in the wet ingredients.
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5. Transfer the batter to your prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan on a wire rack for 30 minutes. Remove from the pan and allow to cool completely. Drizzle the glaze over the cooled bread.
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6. While the bread is baking, make the glaze by adding the powdered sugar, lemon juice, milk, and vanilla bean paste to a bowl; whisk until smooth. Add the chopped strawberries. Using the whisk, smash the strawberries into the glaze to break up, small chunks are okay.
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