Moist Strawberry Rhubarb Bread Recipe with Fresh Fruit
My Strawberry Rhubarb Bread is a deliciously moist and tender loaf that perfectly balances sweet strawberries with the tartness of rhubarb. Topped with a simple vanilla glaze, this easy-to-make quick bread is perfect for breakfast, brunch, or an afternoon snack.
This strawberry rhubarb loaf is a delightful blend of sweet and tart flavors, making it the perfect way to enjoy fresh seasonal fruit. Whether for breakfast or dessert, this quick bread is sure to become a family favorite!
If strawberry rhubarb is your spring/summer favorite, you must make my Strawberry Rhubarb Muffins and Rhubarb Strawberry Crisp.
Jump to:
⭐️⭐️⭐️⭐️⭐️ Reader Review
"This loaf is so flavorful, and the glaze takes it to the next level. Definitely making a double batch next time, because it didn't last very long!"
-Seija
Ingredients
All it takes is a quick trip to the grocery store and you will be ready to make this tender strawberry rhubarb bread.
See the recipe card below for the exact quantities of each ingredient.
- Fresh Strawberries: Add natural sweetness and juicy bursts of flavor throughout the bread.
- Fresh Rhubarb: Brings the classic tart flavor that pairs perfectly with strawberries.
- All-Purpose Flour: Gives the bread its structure and tender crumb.
- Granulated Sugar: Sweetens the loaf and helps balance the tart rhubarb.
- Whole Milk: Helps create a moist, tender loaf. For a little extra richness, swap the milk for buttermilk.
- Vegetable Oil: Keeps the bread moist for days.
- Egg: Helps bind the ingredients together.
- Vanilla Extract: Adds warmth and enhances the strawberry flavor.
- Powdered Sugar: Used to make the simple glaze that finishes the loaf.
Grab yourself a 9x5 metal loaf pan, mixing bowls, measuring cups and spoons, spatula, and a cooling rack.
Variations
- Dairy-Free: Use almond milk or oat milk in place of the whole milk.
- Egg-Free: Replace the egg with ¼ cup unsweetened applesauce.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend. We like Bob's Red Mill Gluten Free All-Purpose Baking Flour.
- Different Berries: Try blueberries, raspberries, or blackberries instead of strawberries for a different flavor combination.
- Sweetener Swap: Coconut sugar can be used in place of granulated sugar for a slightly deeper, caramel-like flavor.
How to Make Rhubarb Strawberry Bread
In just 4 easy steps you will have a fragrant loaf sitting on your counter just waiting to be eaten.
Preheat oven to 350F degrees. Using non-stick cooking spray or a parchment paper, line a 9x5-inch loaf pan and set aside.
In a small mix fruit with 1 tablespoon flour and mix to combine. Set aside.
In a medium bowl, whisk 2 cups flour, baking powder and salt. Set aside.
In a large bowl, whisk together granulated sugar, milk, vegetable oil, eggs and vanilla until well combined.
With a spatula mix the dry ingredients into the wet ingredients, then fold the strawberry rhubarb mixture into the batter.
Pour into prepared 9x5 pan and bake for 60-65 minutes or until a toothpick comes out with moist crumbs from the center.
Leave the pan for 10-15 minutes on a wire rack before removing the loaf and allowing it to fully cool.
When your loaf is cool make your glaze. In a small bowl, whisk powdered sugar, milk, and pure vanilla extract, adjusting the milk to your desired thickness.
Drizzle the glaze over top of the bread and enjoy.
Hint: To prevent the strawberries and rhubarb from sinking to the bottom of the loaf it is very important that you coat them in flour first. They do not have to sit in it for long but need to be well coated.
Recipe Tips
- Don't Overmix the Batter: Mix until just combined to keep the loaf tender.
- Check for Doneness: Insert a toothpick in the center-if it comes out with moist crumbs, it's ready.
- Cool Before Glazing: Let the bread fully cool before adding the glaze to prevent melting.
If you are a lover of these flavors, check out our roundup full of Strawberry Rhubarb Recipes.
More Breakfast Ideas
Storage Instructions
- Refrigerator: Once cooled, place in an airtight container store for 3 to 4 days.
- Freezer: Place cooled loaf in a resealable freezer bag to store for up to 3 months. For extra freshness, wrap in plastic wrap first, then place in a freezer bag.
- Reheating: Enjoy at room temperature or you can warm it up on the stove and add some butter to your slice.
- Make Ahead: If making to freeze, we recommend holding off on the glaze.
Serving Suggestions
- Brunch Pairings: Spinach Ham Quiche, Crock Pot Cinnamon Roll Casserole, Sheet Pan Banana Pancakes, Spinach and Bacon Quiche, Pineapple and Banana Smoothie, and Cinnamon Coffee Cake.
Strawberry And Rhubarb Bread FAQs
Yes! Use a 1:1 gluten-free flour blend for an easy swap.
Strawberries and rhubarb are juicy, so to prevent excess moisture and sinking, toss them in a bit of flour before folding them into the batter.
Yes! Frozen strawberries and rhubarb work well, but they release more moisture. Thaw and drain them well before adding them to the batter, and pat them dry with a paper towel to prevent a soggy texture.
More Recipes
Ready to get cooking? Save time by having a grocery list automatically generate for you by clicking the "Add to Shopping List" below.
Strawberry Rhubarb Bread Recipe
Equipment
- 9x5 Metal Pan
- Parchment Paper
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk
- Spatula
Ingredients
- 1 ½ cups strawberries fresh and diced
- 1 cup rhubarb fresh and sliced
- 250 grams all-purpose flour + 1 tablespoon to coat fruit (about 2 cups + 1 tbsp)
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 200 grams granulated white sugar about 1 cup
- ¾ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoon pure vanilla extract
GLAZE:
- 1 cup powdered sugar
- 1 tablespoon whole milk or more
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350F degrees. Using non-stick cooking spray or a parchment paper, line a 9x5-inch loaf pan and set aside.
- In a small mix fruit with 1 tablespoon flour and mix to combine. Set aside.
- In a medium bowl, whisk 2 cups flour, baking powder and salt. Set aside.
- In a large bowl, whisk together granulated sugar, milk, vegetable oil, eggs and vanilla until well combined.
- With a spatula mix the dry ingredients into the wet ingredients, then fold the strawberry rhubarb mixture into the batter.
- Pour into prepared 9x5 pan and bake for 60-65 minutes or until a toothpick comes out with moist crumbs from the center.
- Leave the pan for 10-15 minutes on a wire rack before removing the loaf and allowing it to fully cool.
- When your loaf is cool make your glaze. In a small bowl, whisk powdered sugar, milk, and pure vanilla extract, adjusting the milk to your desired thickness.
- Drizzle the glaze over top of the bread and enjoy.
Notes
- Don't Overmix the Batter: Mix until just combined to keep the loaf tender.
- Check for Doneness: Insert a toothpick in the center-if it comes out with moist crumbs, it's ready.
- Cool Before Glazing: Let the bread fully cool before adding the glaze to prevent melting.
- Refrigerator: Once cooled, place in an airtight container store for 3 to 4 days.
- Freezer: Place cooled loaf in a resealable freezer bag to store for up to 3 months. For extra freshness, wrap in plastic wrap first, then place in a freezer bag.
- Reheating: Enjoy at room temperature or you can warm it up on the stove and add some butter to your slice.
- Make Ahead: If making to freeze, we recommend holding off on the glaze.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.
I love rhubarb and strawberry. these two combined gives this bread a lot of flavour and is very moist delicious.
So happy that you liked it. We always get a lot of requests to make this as soon as our rhubarb comes up!
This loaf is so flavorful, and the glaze takes it to the next level. Definitely making a double batch next time, because it didn’t last very long!
Glad to hear it was devoured! It is gone quick here too.
Beautiful bread! Can I use brown sugar instead?
Yes you can do a 1:1 swap for brown sugar on this recipe. It will offer a deeper flavor which is really nice. Enjoy.
This bread is so fluffy and moist, and I love the balance of sweet to tart flavors!