Strawberry Rhubarb Bread Recipe

5 from 4 votes

Try this delicious Strawberry Rhubarb Bread recipe that balances sweet strawberries with tart rhubarb for a perfect treat.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Desserts

Cuisine: American

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

Servings:

Calories: 292kcal

Author: Eva Filer

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

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.

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.