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 bread recipe 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!
Jump to:
- Why You Will Love This Strawberry Rhubarb Bread
- Ingredients
- Substitutions and Variations
- How to Make Rhubarb Strawberry Bread
- More Recipes You Will Love
- How to Store Strawberry Rhubarb Bread
- What to Serve with Rhubarb Strawberry Bread
- Top Tips
- Frequently Asked Questions About Strawberry Rhubarb Bread
- More Recipes You Will Love
- Strawberry Rhubarb Bread Recipe
If strawberry rhubarb is your spring/summer favorite, then have I have some additional recipes for you! Our Strawberry Rhubarb Dump Cake, Strawberry Rhubarb Muffins and Rhubarb Strawberry Crisp recipes are all fan-favorites (and easy)!
Why You Will Love This Strawberry Rhubarb Bread
- Seasonal & Fresh: Uses fresh strawberries and rhubarb for a perfect spring or summer quick bread.
- Easy to Make: Simple steps and pantry-friendly ingredients.
- Moist & Flavorful: The combination ingredients create a tender loaf with lots of flavor.
- Versatile: Enjoy it plain, with glaze, or even toasted with butter.
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: A sweet and tart balances fruit.
- Fresh Rhubarb: An intensely tart fruit.
- All-Purpose Flour: The base ingredient to creating a muffin.
- Baking Powder: A leavening agent to give rise to the muffins.
- Sea Salt: Enhances all the other flavors.
- Granulated Sugar: To add extra sweetness to balance tartness of the rhubarb.
- Whole Milk: Also adds moisture but assists other ingredients to activate.
- Vegetable Oil: To create extra moist muffins.
- Large Egg: A binder to keep all ingredients together.
- Pure Vanilla Extract: Add a subtle hint of vanilla, while intensifying all other flavors.
- Powdered Sugar: Easy dissolving sugar to create a sweet and smooth glaze.
For this recipe, you'll want to have on hand a 9x5 metal loaf pan, mixing bowls, measuring cups and spoons, spatula, and a cooling rack.
Substitutions and Variations
Strawberry rhubarb bread is great recipe to customize to your preferences. Here are some helpful hints, especially if it is your first time.
- Dairy-Free Option: Use almond or oat milk instead of whole milk.
- Egg-Free Option: Use ¼ cup of unsweetened applesauce per egg needed.
- Oil Alternative: Swap vegetable oil for melted coconut oil or unsalted butter.
- Flour Variations: Try a 1:1 gluten-free flour blend for a gluten-free version. We love using Bob's Red Mill GF All-Purpose Baking Flour. Alternatively, you can use a whole wheat flour instead.
- Sweetener Swap: Use coconut sugar instead of granulated sugar for a deeper flavor.
- Berry Substitute: Replace strawberries with raspberries, blueberries or blackberries for a twist.
How to Make Rhubarb Strawberry Bread
This quick bread recipe is just that! 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.
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How to Store Strawberry Rhubarb Bread
This strawberry rhubarb bread recipe is not one to sit on the counter long. Every time you look at it, another slice just disappears! But here are some helpful ways to store it if you have leftovers or want to make and store it in advance to enjoy any time of year.
- 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: Bring to room temperature. For added moisture, consider adding a pat of butter to your slice.
What to Serve with Rhubarb Strawberry Bread
Whether it is an afternoon snack, brunch, breakfast or as a treat, there are many ways to pair this strawberry rhubarb loaf cake.
- Butter or Jam: Spread with butter or a touch of strawberry jam for additional sweet flavor.
- Yogurt & Honey: Serve with Greek yogurt and a drizzle of honey for a wholesome breakfast.
- Quiche: As part of a savory brunch spread of dishes like our spinach ham quiche Lorraine, and spinach and bacon quiche.
- Hot Chocolate: If you have a sweet tooth, you will love pairing with our hot chocolate crockpot recipe!
- Coffee or Tea: A hot cup of coffee or tea pairs well, especially our caramel mocha coffee for extra sweetness.
Top Tips
To ensure you can make the best loaf you can, here are some helpful 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.
- Make Ahead: If making to freeze, we recommend holding off on the glaze.
Frequently Asked Questions About Strawberry Rhubarb Bread
Do you have questions about strawberry rhubarb bread?
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.
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Strawberry Rhubarb Bread Recipe
Equipment
- 9x5 Metal Pan
- Parchment Paper
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk
- Spatula
Ingredients
- 1 ½ cups fresh strawberries diced
- 1 cup fresh rhubarb 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 eggs, large
- 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
- 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.
- Mix until just combined to keep the loaf tender.
- Insert a toothpick in the center—if it comes out with moist crumbs, it's ready.
- Let the bread fully cool before adding the glaze to prevent melting.
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.
Seija says
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!
Eva Filer says
Glad to hear it was devoured! It is gone quick here too.
Abi says
Beautiful bread! Can I use brown sugar instead?
Eva Filer says
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.
Eva Filer says
This bread is so fluffy and moist, and I love the balance of sweet to tart flavors!