Strawberry Rhubarb Bread Recipe

Strawberry Rhubarb Bread with Glaze and Cut

5 from 4 votes

Strawberry Rhubarb Bread Recipe

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.

Prep Time10

Bake Time:1

Total Time1 10

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Quick Bread, Rhubarb, Spring, Strawberry, Strawberry Rhubarb, Summer

Servings:

Calories: 292kcal

Author: Eva Filer

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 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

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