Since being pregnant, the only craving I have really had has been lemonade. I know, not super exciting but at least it’s not really weird. 🙂 Lucky for me, I found this delicious recipe that also incorporates fresh strawberries into the mix which are in season here in the PNW and finally on sale at the grocery store! I had initially planned on using strawberries from our garden, but 12 small strawberries wasn’t quite going to work for this recipe. Sadly our garden just hasn’t been producing as much as it did last year, but the weather hasn’t been quite as hot either so that could be why.
Once I made the bread it disappeared within two days it was that good! The lemon offers a nice slightly tart balance to the sweetness that comes from the strawberries. It’s taken a lot for me to not take the other loaf out of the freezer and devour it…
When making the bread I doubled the recipe so that I could freeze the bread and we can enjoy it after the baby comes. This bread is perfect for breakfast with a little bit of peanut butter or for brunch on the weekends.
*This recipe could easily be made gluten-free by just substituting the flour for a gluten-free version.