Strawberry Rhubarb Bread Recipe

baked strawberry rhubarb bread loaf sliced on a wooden cutting board

Strawberry Rhubarb Bread Recipe

This Strawberry Rhubarb Bread is a moist, tender quick bread that brings together the sweet tang of strawberries and rhubarb in every bite. Made with one bowl and simple ingredients, it’s perfect for breakfast, brunch, or dessert during the warmer months.

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Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American, Seasonal Baking

Prep Time: 15

Cook Time: 1

Cooling Time: 10

Total Time: 1 25

Servings: slices

Calories: 240kcal

Cost: $8–$10

Equipment

9x5-inch loaf pan Metal preferred for even baking
Large mixing bowl For dry and wet ingredient mixing
Rubber spatula Ideal for folding batter gently
Measuring Cups Use dry and liquid cups separately
Wire cooling rack Helps prevent soggy bottom
Parchment paper Optional for easier loaf removal

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1 teaspoon ground cinnamon Optional but recommended
0.33 cup melted butter Cooled slightly
1 large egg Room temperature
1 cup buttermilk Or Greek yogurt for substitution
1 teaspoon vanilla extract
1 cup diced strawberries Fresh preferred
1 cup chopped rhubarb Fresh, trimmed
2 tablespoon all-purpose flour For coating fruit
2 tablespoon coarse sugar Optional, for topping

Instructions

Preheat oven and prepare pan
Dice strawberries and chop rhubarb
Coat fruit with flour
Whisk dry ingredients
Mix wet ingredients
Combine wet and dry
Fold in coated fruit
Pour into pan and add topping
Bake until golden and set
Cool in pan then transfer to rack

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition