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Strawberry Rhubarb Bread
Soft, tender, and moist, strawberry rhubarb bread is a delightful quick bread that’s just as yummy for breakfast as it is for dessert.
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The classic summer flavor combination of fresh strawberry and rhubarb in a quick bread! If you’ve never had strawberry rhubarb bread before, you’re in for a real treat.
MORE RECIPES: Pumpkin Banana Bread | Apple Bread Pudding | Gorilla Bread
This delicious bread is made with fresh strawberries and rhubarb, producing a sweet and tart flavor that is absolutely irresistible. Soft and tender strawberry rhubarb bread is a delightful quick bread that’s just as yummy for breakfast as it is for dessert.
Sweet and tart in just the right amounts, this strawberry rhubarb bread is a delicious addition to your table, any time of the day. Serve it along with an iced mocha or homemade hot chocolate. Quick bread also makes a fantastic homemade gift for friends and family.
Strawberry rhubarb recipes are a fantastic way to use up these fresh fruits, and the sweet and tart flavors are perfectly balanced in this easy-to-make recipe. Trust us, once you try this deliciously moist bread, you’ll be hooked!
Strawberry Rhubarb Bread Ingredients
- Sugar - granulated sugar
- Vanilla - vanilla extract
- Strawberry extract
- Butter - unsalted butter
- Buttermilk
- Eggs - large eggs
- Flour - all-purpose flour
- Salt - kosher salt
- Baking powder
- Rhubarb - fresh rhubarb
- Strawberries - fresh strawberries
- Sugar - powdered sugar
Coating the strawberries and rhubarb with flour will help prevent them from sinking to the bottom of the loaf. It is essential to ensure you do not eat the leaves, root, or bottom stem area of rhubarb plants, as it will make you sick.
In this easy bread recipe, you could substitute strawberries for other berries such as blueberries or raspberries. Or, add even more flavor to your strawberry rhubarb loaf cake with a handful of white or milk chocolate chips mixed into the batter.
Over mixing, once you have added the dry ingredients to the wet ingredients, really toughens up the bread. Once your quick bread is baked, make sure the bread is on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around the bottom of the bread.
How to Make Strawberry Rhubarb Bread
FIRST STEP: Preheat the oven to 350°F.
SECOND STEP: In a large mixing bowl, combine sugar, vanilla, strawberry extract, melted butter, buttermilk, and eggs. Whisk to combine well.
THIRD STEP: In a separate medium bowl, whisk together the flour, salt, and baking powder.
FOURTH STEP: Remove 2 tablespoons of the flour mixture and sprinkle over the rhubarb and strawberries. Toss to coat. This will help prevent the strawberries from sinking to the bottom of the baked loaf.
FIFTH STEP: Mix the remaining flour mixture into the wet ingredients until just combined.
SIXTH STEP: Fold the strawberry rhubarb mixture into the batter to distribute evenly, but do not overmix.
SEVENTH STEP: Pour batter into a greased or parchment-lined 9×5-inch loaf pan.
EIGHTH STEP: Bake for 55 to 60 minutes. Test the bread by inserting a toothpick into the center. It should come out clean or with a few moist crumbs attached.
NINTH STEP: Remove from the oven and cool. You can turn the bread out onto a wire cooling rack after it has cooled for an initial 10 minutes in the pan.
TENTH STEP: For the glaze, whisk together the powdered sugar, buttermilk, and strawberry extract.
ELEVENTH STEP: Drizzle the glaze over the bread after it has cooled completely.
TWELFTH STEP: Slice into 8 slices with a serrated knife and serve.
Where did you get strawberry extract?
Your local grocery store should carry strawberry extract. You can find it in the baking aisle near the vanilla extract. If you don’t have strawberry extract, you can use all vanilla extract or vanilla bean paste.
Should I eat this strawberry rhubarb bread warm or cold?
This rhubarb and strawberry bread is best served warm or at room temperature. Be sure not to slice it until the bread is completely cooled, and use a serrated knife. You can reheat slices of bread in the microwave at 10-second intervals until warmed to your liking.
What if I don’t have parchment paper?
Parchment paper makes lifting your rhubarb strawberry bread out of the loaf pan a little bit easier. If you don’t have it, just be sure to use a non-stick loaf pan or spray the pan generously with cooking spray, especially the corners.
How does this bread taste?
This strawberry rhubarb bread is bursting with sweet strawberry and tart rhubarb flavors. The addition of the strawberry extract helps improve the flavor if you have grocery store strawberries that sometimes lack the flavor you find in picking your own strawberries.
How to Store Strawberry Rhubarb Bread
IN THE FRIDGE: Wrap this tasty quick bread tightly with plastic wrap. Store in the fridge for 3 days
IN THE FREEZER: Freeze the homemade strawberry rhubarb bread wrapped in a layer of plastic wrap and a layer of aluminum foil for up to 1 month. You can freeze the whole loaf or slice the bread and place pieces of waxed paper in between each slice before freezing. This way, you can take out one slice at a time.
Strawberry Rhubarb Bread
Soft, tender, and moist, strawberry rhubarb bread is a delightful quick bread that’s just as yummy for breakfast as it is for dessert.
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Ingredients
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- ½ cup melted unsalted butter
- ¾ cup buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup fresh rhubarb (diced small)
- 1 ½ cups fresh strawberries diced
For the Glaze
- ½ cup powdered sugar
- 1 to 1 ½ tablespoons buttermilk
- ½ teaspoon strawberry extract
DIRECTIONS
- Preheat the oven to 350°F.
- In a large mixing bowl, combine sugar, vanilla, strawberry extract, melted butter, buttermilk, and eggs. Whisk to combine well.
- In a separate medium bowl, whisk together the flour, salt, and baking powder.
- Remove 2 tablespoons of the flour mixture and sprinkle over the rhubarb and strawberries. Toss to coat. This will help prevent the strawberries from sinking to the bottom of the baked loaf.
- Mix the remaining flour mixture into the wet ingredients until just combined.
- Fold the strawberry rhubarb mixture into the batter to distribute evenly, but do not overmix.
- Pour batter into a greased or parchment-lined 9×5-inch loaf pan.
- Bake for 55 to 60 minutes. Test the bread by inserting a toothpick into the center. It should come out clean or with a few moist crumbs attached.
- Remove from the oven and cool. You can turn the bread out onto a wire cooling rack after it has cooled for an initial 10 minutes in the pan.
- For the glaze, whisk together the powdered sugar, buttermilk, and strawberry extract.
- Drizzle the glaze over the bread after it has cooled completely.
- Slice into 8 slices with a serrated knife and serve.
Nutrition
Serving: 8g | Calories: 387kcal | Carbohydrates: 61g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 427mg | Potassium: 324mg | Fiber: 2g | Sugar: 35g | Vitamin A: 475IU | Vitamin C: 17mg | Calcium: 126mg | Iron: 2mg
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Comments
Virginia Meacham says
Very moist and sweet. Also, the strawberry flavor is very distinct. Taking it to serve as a midafternoon treat today. Will see how the ladies enjoy it!