There’s something truly comforting about a slice of homemade strawberry rhubarb bread. This easy strawberry rhubarb bread recipe blends the bright, tangy flavors of fresh rhubarb and sweet strawberries into a moist, tender loaf that’s perfect for breakfast, snacks, or dessert. Whether you’re new to baking with rhubarb or a longtime fan, this bread is sure to become a favorite in your kitchen.
With just a few simple ingredients and minimal prep time, you can enjoy this delicious sweet-tart bread any day of the week. The balance of flavors and moist texture make it a delightful treat that’s both satisfying and fresh.
Why You'll Love This Recipe
- Quick and easy to prepare, perfect for busy mornings or last-minute baking.
- Moist and tender crumb thanks to the fresh fruit and oil-based batter.
- Sweet and tart flavor combination that’s refreshing and unique.
- Versatile enough to serve as breakfast, snack, or dessert.
- Uses fresh seasonal ingredients, bringing vibrant color and flavor to your table.
Ingredients
Gather these simple ingredients for a perfectly balanced strawberry rhubarb bread that’s full of flavor and moisture.
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt
- 1 cup chopped fresh strawberries
- 1 cup chopped fresh rhubarb
- 2 tablespoons all-purpose flour (for tossing fruit)
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 10 slices
- Calories: Approximately 220 per serving
How to Make Easy Strawberry Rhubarb Bread: A Deliciously Moist Sweet-Tart Loaf
- Preheat your oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In a large bowl, beat the sugars, oil, eggs, vanilla extract, and Greek yogurt until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the bread tender.
- Toss the chopped strawberries and rhubarb with the 2 tablespoons of flour to prevent sinking, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips for the Best Results
- Use fresh, firm rhubarb and ripe strawberries for the best flavor and texture.
- Don’t overmix the batter to keep the bread light and moist.
- Chilling the batter for 15 minutes before baking can help minimize fruit sinking.
- Check the bread about 5 minutes before the end of baking time to avoid overbaking.
- Feel free to add a sprinkle of coarse sugar on top before baking for a crunchy finish.
Storage and Reheating
Store your strawberry rhubarb bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to a week.
If you want to freeze it, wrap the loaf well in plastic wrap and foil, then freeze for up to 3 months. To reheat, thaw at room temperature and warm slices in a toaster oven or microwave for 15-20 seconds.
Frequently Asked Questions
Can I substitute frozen fruit for fresh?
Yes, you can use frozen strawberries and rhubarb, but be sure to thaw and drain them well to avoid excess moisture in the batter, which can affect texture.
What can I use instead of Greek yogurt?
If you don’t have Greek yogurt, sour cream or buttermilk works well as a substitute to maintain moisture and tanginess.
Is this bread gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free. However, you can try substituting a gluten-free flour blend designed for baking, but results may vary.
Can I make this bread mini or muffins?
Absolutely! Pour the batter into a greased muffin tin and bake at 350°F for about 20-25 minutes or until a toothpick comes out clean.