Strawberry Rhubarb Bread
This Strawberry Rhubarb Bread combines vibrant spring produce in a moist, tender quick bread with the perfect balance of sweetness and tartness. Its pretty pink hue and delicate crumb make it as beautiful as it is delicious.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/3 cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or 1/2 cup milk mixed with 1/2 tablespoon lemon juice
- 1 cup fresh rhubarb diced small (about 2 stalks)
- 1 cup fresh strawberries diced small
- 2 tablespoons flour for tossing with fruit
- Optional: 2 tablespoons turbinado sugar for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal. Lightly grease any exposed parts of the pan.
- Prepare your fruit carefully. Dice the rhubarb into approximately 1/4-inch pieces, removing any leaves (they’re toxic) and stringy outer parts. Hull and dice the strawberries into similar-sized pieces. Toss both fruits with 2 tablespoons of flour in a small bowl until coated. This prevents them from sinking to the bottom of your bread.
- Whisk together the dry ingredients in a medium bowl: flour, baking soda, salt, and cinnamon until well combined.
- In a large bowl, mix the wet ingredients. Whisk together the granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and buttermilk until the mixture is smooth.
- Combine wet and dry ingredients gently. Add the flour mixture to the wet ingredients and stir just until no dry streaks remain. Overmixing will result in a tough bread, so use a light hand!
- Fold in the prepared fruit mixture with a rubber spatula, taking care not to crush the berries too much. A few gentle strokes should distribute them evenly.
- Transfer batter to the prepared loaf pan and spread evenly. If using, sprinkle turbinado sugar over the top for a delightful crunch.
- Bake for 55-60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely cover with aluminum foil after about 40 minutes.
- Cool in the pan for 15 minutes, then use the parchment paper overhang to lift the bread out. Let it cool completely on a wire rack before slicing to prevent it from falling apart.
Notes
- If using frozen fruit, don’t thaw it first—add it to the batter while still frozen to prevent excess moisture.
- The bread freezes beautifully for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil.
- This recipe can be made into muffins instead—just reduce baking time to about 20-25 minutes.
- For extra flavor, add 1/2 teaspoon of almond extract along with the vanilla.
- A cream cheese glaze drizzled over the top takes this bread to dessert territory.