Strawberry Rhubarb Bread

Strawberry Rhubarb Bread is the perfect way to enjoy the delightful combination of sweet strawberries and tart rhubarb in a moist, tender loaf. This quick bread is bursting with flavor and has a lovely crumb that’s enhanced by a cinnamon-spiced batter. Whether you’re looking for a breakfast treat, a snack, or a dessert, this bread will quickly become a favorite. Plus, the luscious streusel topping adds a delightful crunch and sweetness that makes every bite irresistible.

What You’ll Love About This Recipe

• Perfect balance of flavors: The natural tartness of rhubarb pairs beautifully with sweet, juicy strawberries for a harmonious taste.
• Moist and tender crumb: Buttermilk and oil keep the bread soft and moist without being greasy.
• Streusel topping: A buttery, cinnamon-sugar streusel adds texture and extra sweetness.
• Quick and easy: This recipe comes together quickly with simple ingredients and no complicated techniques.
• Versatile: Enjoy it for breakfast, as an afternoon snack, or alongside a cup of tea or coffee.

Gather These Ingredients

• For the Bread:
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup buttermilk
  • 2 teaspoons lemon juice
  • 1/2 cup canola or vegetable oil (unsalted melted butter may be substituted)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup strawberries, diced* (See Notes)
  • 1 cup rhubarb, sliced thinly* (See Notes)
• For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 3 tablespoons unsalted butter, very well-softened to room temperature
  • 1/4 teaspoon salt, or to taste
  • 1 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 3-5 tablespoons heavy cream, half-and-half or milk may be substituted

Recommended Tools

• 9×5 inch loaf pan: For perfect shape and even baking.
• Mixing bowls: Separate bowls for wet and dry ingredients help with easy mixing.
• Whisk and spatula: To combine ingredients smoothly without overmixing.
• Measuring cups and spoons: Accurate measurements guarantee consistent results.
• Cooling rack: Allows the bread to cool evenly and maintain its texture.

The Method for Strawberry Rhubarb Bread

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan with nonstick spray or line it with parchment paper for easy removal.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the granulated sugar, brown sugar, buttermilk, lemon juice, and canola oil until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

Step 3: Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt.

Step 4: Incorporate Dry into Wet

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Be careful not to overmix; stir just until the flour disappears.

Step 5: Fold in Fruit

Gently fold the diced strawberries and sliced rhubarb into the batter, ensuring even distribution without crushing the fruit.

Step 6: Prepare the Streusel Topping

In a small bowl, mix together the flour, granulated sugar, and light brown sugar. Cut in the softened butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the batter once it’s poured into the loaf pan.

Step 7: Bake

Pour the batter into your prepared loaf pan. Sprinkle the streusel topping over the batter evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 8: Make the Glaze

While the bread bakes, whisk together the confectioners sugar, vanilla extract, and heavy cream (or substitute) until smooth. Adjust the consistency by adding more liquid or sugar as needed.

Step 9: Cool and Glaze

Let the bread cool in the pan for about 15 minutes before transferring it to a cooling rack. Once mostly cooled, drizzle the glaze over the top to add extra sweetness and moisture.

Dietary Customizations

• Use vegan banana bread alternatives for egg substitutes if you want to make this recipe egg-free.
• Swap canola oil with melted coconut oil for a subtle tropical twist.
• Use almond milk mixed with 1 tablespoon lemon juice to replace buttermilk for a dairy-free version.
• Reduce sugar or use coconut sugar for a lower glycemic index option.

Errors to Dodge

• Overmixing the batter can lead to dense bread. Mix just until ingredients are combined.
• Using underripe or mushy fruit can affect texture and flavor. Use fresh, firm strawberries and rhubarb.
• Not slicing rhubarb thinly enough can cause uneven baking and overly tart bites.
• Skipping the streusel topping will reduce the bread’s signature crunch and sweetness.
• Baking at too high a temperature may burn the streusel before the bread is cooked inside.

Keep It Fresh: Storage Guide

To keep your Strawberry Rhubarb Bread fresh, store it tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the bread wrapped well to prevent drying out; it will last up to a week.

If you want to keep the bread even longer, slice and freeze it in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or warm them briefly in a toaster or microwave for a fresh-baked taste.

FAQ

Can I use frozen strawberries and rhubarb in this recipe?

Yes, but be sure to thaw and drain any excess liquid before folding them into the batter to avoid making it too wet.

Is it necessary to use buttermilk?

Buttermilk adds tenderness and slight tang to the bread, but you can substitute with milk mixed with lemon juice or vinegar for a similar effect.

How do I know when the bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is ready.

Can I double this recipe to make two loaves?

Absolutely! Just double the ingredients and bake in two loaf pans. Baking time might need a few extra minutes, so keep an eye on the bread.

Try These Next

• For a delightful fruit-focused treat, try this Fresh Strawberry Pie that highlights the natural sweetness of strawberries.
• If you love quick breads, the Strawberry Scones offer a flaky, buttery alternative with bursts of fresh strawberry in every bite.
• Looking for a dairy-free option? The Vegan Banana Bread is a moist, flavorful bread that’s easy to make and perfect for any occasion.

Final Thoughts

Strawberry Rhubarb Bread is a delightful way to bring fresh, seasonal fruit into your baking. The interplay of sweet and tart flavors combined with a tender crumb and crunchy streusel topping makes it a crowd-pleaser for any time of day. This recipe is simple enough for beginners yet flavorful enough to impress guests. Pair it with your morning coffee or afternoon tea, and you’ll find yourself reaching for another slice in no time. Don’t forget to experiment with the strawberry and rhubarb quantities depending on your preference and availability, and enjoy the process of creating a comforting, fruity loaf that’s sure to become a staple in your baking repertoire.

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