Description

Strawberry Rhubarb Bread is a moist and flavorful quick bread bursting with the sweet-tart combination of fresh strawberries and tangy rhubarb. This delightful loaf offers a perfect balance of fruity flavors with a tender crumb, making it ideal for breakfast, snacks, or dessert.

Ingredients

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

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Instructions

Preheat 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 combined. Add oil, vanilla extract, and buttermilk, mixing until smooth.
Gently fold dry ingredients into wet ingredients until just combined.
Fold in chopped strawberries and rhubarb carefully to avoid overmixing.
Pour batter into prepared pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Notes

Add chopped walnuts or pecans for crunch.Sprinkle coarse sugar on top before baking for a sweet crust.Substitute half flour with whole wheat for nuttier flavor.Add lemon glaze made from powdered sugar and lemon juice for zest.