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.
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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.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings

Ingredients

Bread

  • 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

Lemon Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon half and half cream

Instructions

Bread

  1. 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.

  2. 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.

Glaze

  1. In a small bowl, whisk all glaze ingredients until smooth. Drizzle over cooled bread then slice and enjoy!