Why You’ll Love This Recipe

This bread celebrates the classic pairing of strawberry and rhubarb in an easy-to-make loaf that’s full of vibrant flavors. It’s moist without being heavy, naturally sweetened with a hint of tartness, and perfect for using fresh, seasonal produce. Plus, it’s great for sharing or packing for on-the-go enjoyment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh strawberries (chopped)
Fresh rhubarb (chopped)
All-purpose flour
Granulated sugar
Brown sugar
Baking soda
Baking powder
Salt
Eggs
Vegetable oil or melted butter
Vanilla extract
Buttermilk or milk

Directions

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line with parchment paper.
In a large bowl, whisk together flour, baking soda, baking powder, and salt.
In another bowl, beat eggs with granulated sugar and brown sugar until well combined. Add oil, vanilla extract, and buttermilk, mixing until smooth.
Gently fold the dry ingredients into the wet ingredients until just combined.
Fold in chopped strawberries and rhubarb, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 50-60 minutes

Variations

Add chopped nuts like walnuts or pecans for a crunchy texture.
Sprinkle coarse sugar on top before baking for a sweet, crunchy crust.
Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
Add a lemon glaze made with powdered sugar and lemon juice for extra zest.

Storage/Reheating

Store Strawberry Rhubarb Bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat slices gently in the microwave or toaster oven before serving. This bread freezes well; wrap tightly and freeze for up to 2 months.

FAQs

Can I use frozen strawberries and rhubarb?

Yes, thaw and drain excess moisture before using to prevent sogginess.

How do I prevent the bread from being too wet?

Ensure you don’t overmix and properly drain fruit to avoid excess liquid.

Can I make this bread dairy-free?

Use a plant-based milk and oil or dairy-free butter as substitutes.

Is this bread suitable for kids?

Yes, it’s a delicious and wholesome treat kids will enjoy.

Can I add spices?

Cinnamon or nutmeg complement the fruit flavors well if desired.

How do I store leftover bread?

Keep in an airtight container at room temperature or refrigerated.

Can I double the recipe?

Yes, double the ingredients and use a larger pan or bake in two loaf pans.

Can I make muffins instead of a loaf?

Yes, reduce baking time to about 20-25 minutes for muffins.

Is this recipe gluten-free?

Substitute gluten-free flour blend for all-purpose flour.

How do I know when the bread is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Conclusion

Strawberry Rhubarb Bread is a delightful quick bread that perfectly balances sweet and tart flavors in a moist, tender loaf. Easy to prepare and versatile, it’s a fantastic way to enjoy fresh fruit in a comforting baked good. Whether for breakfast, snack, or dessert, this bread is sure to become a favorite in your recipe collection.