Fresh summer strawberries are a match made in heaven with ultra-moist lemon poppyseed bread! You’ll be baking batch after batch of this amazing bread all summer.
When summer strawberries meet my favorite quick bread on the planet…….
…….Well, I’d say that’s reason enough to eat an entire loaf of strawberry lemon poppyseed bread, wouldn’t you?
Yessssss. Juicy, sweet little cubes of strawberries are hanging out with moist, tender, lemon-y, poppyseed-y bread today. Basically bread heaven.
Don’t worry, I’ve got like a whole bowl of fresh strawberries on the side of this bread. Strawberry season going down for reaaaaal.
This strawberry lemon poppyseed bread is the EASIEST and the flavor combo wins my current favorite summer prize. Yes, there is only one bowl involved, woohoo!
Yes, the bake time is annoyingly long but it’s worth it. A warm slice of this lemon poppyseed bread with juicy strawberries packed into every crumb is kinda incredible. You will kinda eat the entire loaf? A distinct possibility.
Do yourself a favor and make yourself a big freezer batch of this bread NOW! Strawberry lemon poppyseed bread all summer, woohoo!
Summer Strawberry Lemon Poppyseed Bread
Fresh summer strawberries are a match made in heaven with ultra-moist lemon poppyseed bread! You'll be baking batch after batch of this amazing bread all summer.
- 1/4 cup melted butter
- 3/4 cup coconut sugar (or brown sugar)
- 2 large eggs
- 1/4 cup greek yogurt
- 1/4 cup lemon juice
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup poppyseeds
- 1 cup diced strawberries
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon half and half cream
Preheat oven to 350F. Line a 9-in loaf pan with tin foil and lightly grease. Set aside. In a large bowl, beat butter and sugar together until combined. Beat in eggs, yogurt, lemon juice, zest, vanilla, and milk until smooth. Gradually add flour, baking powder, baking soda, and salt until batter is just combined. (do not overmix) Fold in strawberries and poppyseeds.
Scrape batter into prepared pan and smooth top. Bake bread at 350F 45-50 minutes or until a toothpick inserted in center comes out clean. Cool bread completely on a wire cooling rack. Once cooled, use foil to lift bread out of pan.
In a small bowl, whisk all glaze ingredients until smooth. Drizzle over cooled bread then slice and enjoy!