This Strawberry Rhubarb Bread is a sweet-tart twist on classic quick bread—packed with fresh flavor, tender texture, and the perfect balance of summer fruits. With soft diced rhubarb and juicy strawberries folded into a moist, cinnamon-spiced batter, this loaf is pure comfort in every bite.
Perfect for breakfast, brunch, or as a snack with your favorite tea or coffee!
Why You’ll Love This Recipe:
- 🍓 Flavorful Combo: Strawberries and rhubarb are a match made in heaven—sweet, tangy, and totally irresistible.
- 🥖 Moist & Tender: The addition of applesauce keeps the bread soft and moist without being heavy.
- 🌿 Warm Spices: A hint of cinnamon enhances all the fruity flavors.
- 🕒 Easy to Make: No mixer needed—just mix, fold, and bake!
Ingredients (Makes 1 loaf):
Dry Ingredients:
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large eggs
- ½ cup brown sugar
- ¼ cup white sugar
- ½ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
Fruit & Optional Add-In:
- 1 cup diced rhubarb (fresh or frozen, thawed)
- 1 cup chopped fresh strawberries
- ½ cup chopped walnuts or pecans (optional)
Instructions:
Step 1: Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C) .
Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour , baking soda , baking powder , salt , and cinnamon . Set aside.
Step 3: Combine Wet Ingredients
In a large mixing bowl, beat the eggs with brown sugar , white sugar , oil , applesauce , and vanilla extract until smooth and well combined.
Step 4: Combine Wet & Dry
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix—it’s okay if there are a few lumps.
Step 5: Fold in Fruit (and Nuts)
Gently fold in the diced rhubarb and chopped strawberries . If using, stir in the chopped nuts at this time.
Step 6: Bake the Bread
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 55–65 minutes , or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Step 7: Cool & Serve
Let the bread cool in the pan for 10 minutes , then carefully transfer to a wire rack to cool completely before slicing.
Serve warm or at room temperature—this bread is delicious plain or with a light smear of butter.
Tips for Success:
- 🍓 Fresh or Frozen Fruit Works: If using frozen rhubarb, be sure to thaw and drain excess moisture to avoid a soggy loaf.
- 🧈 Room Temperature Eggs: Helps create a smoother batter and better rise.
- 🔪 Don’t Overmix: For a tender crumb, mix just until everything is incorporated.
- 📦 Make Ahead: This bread stores well for up to 3 days at room temperature or can be wrapped and frozen for longer storage.
Optional Glaze (for extra sweetness):
For a touch of shine and sweetness, drizzle with a simple glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk or cream
- ½ tsp vanilla extract
Whisk until smooth and pour over cooled bread.
Nutritional Information (per slice, makes 10 slices):
- Calories: ~200 kcal
- Protein: ~3g
- Carbohydrates: ~28g
- Fat: ~9g
- Fiber: ~1g
- Sugar: ~16g
Serving Suggestions:
- Pair with a cup of herbal tea, coffee, or a glass of cold milk.
- Top with whipped cream or Greek yogurt for extra indulgence.
- Enjoy toasted with a bit of honey or jam for breakfast.
This Strawberry Rhubarb Bread is the ultimate way to celebrate seasonal produce. It’s like having a homemade fruit-filled dessert that also works for breakfast.
Whether you’re making it for yourself or sharing with friends and family, one bite will have everyone asking for more!
