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Strawberry Rhubarb Bread

This Strawberry Rhubarb Bread is bursting with sweet and tart flavor, topped with a crunchy cinnamon streusel that makes every bite irresistible!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Easy, Fruit Bread, Quick, Rhubarb, Strawberry, Streusel
Servings: 8 servings

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

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease your 9x5 inch loaf pan with nonstick spray or line it with parchment paper for easy removal.

Mixing Batter

  • 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.
  • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt.
  • 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.
  • Gently fold the diced strawberries and sliced rhubarb into the batter, ensuring even distribution without crushing the fruit.

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.

Baking and Glazing

  • 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.
  • 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.
  • 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.

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Cooling Rack

Notes

  • Use diced fresh strawberries and thinly sliced rhubarb for the best texture and flavor.
  • Avoid overmixing the batter to keep the bread tender and moist.
  • Store bread wrapped tightly at room temperature up to 3 days or freeze for longer storage.
  • Try substituting canola oil with melted coconut oil for a tropical twist.
  • For dairy-free options, replace buttermilk with almond milk mixed with lemon juice.