This easy strawberry rhubarb bread recipe makes one tender, yeast-free quick bread loaf in about 1 1/2 hours, including cooling. The batter takes just 15 minutes to prepare, then bakes at 350°F (175°C) for 65–70 minutes in a greased 9 x 5-inch loaf pan.
Every slice combines sweet strawberries, pleasantly sharp rhubarb, and a crisp cinnamon-sugar topping. The result is lightly sweet, moist, and wonderfully fruity, with the rhubarb providing a tart twist that keeps this simple loaf from tasting heavy.
Jump to RecipeWhy You’ll Love This Recipe
This strawberry rhubarb bread is the kind of bake that makes a kitchen smell inviting without requiring yeast, kneading, or a long rise. It has the ease of a muffin batter but bakes into a beautiful sliceable loaf that works for breakfast, brunch, an afternoon snack, or dessert.
The flavor balance is especially appealing. Strawberries bring soft sweetness and bright berry flavor, while rhubarb adds a clean, lemony tartness that keeps each bite fresh.
A cinnamon-sugar topping forms a delicate crackly crust as the bread bakes. For another fruit-forward treat, you can also enjoy these strawberry rhubarb blondies when you want a bar cookie instead of a loaf.
Ingredients You’ll Need
The ingredient list is simple, but each item has a useful role in the final texture. All-purpose flour gives the loaf structure, while buttermilk adds moisture and a gentle tang that pairs beautifully with the fruit.
- Dry ingredients: Use 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Wet ingredients: You will need 1 large egg, 1/2 cup buttermilk, 1/4 cup canola or another neutral oil, and 1 teaspoon vanilla extract.
- Fruit: Measure 1 cup finely chopped rhubarb and 1 cup chopped fresh strawberries.
- Topping: Combine 1/4 cup granulated sugar with 1/2 teaspoon ground cinnamon for the crisp finish.
Choose firm, brightly colored rhubarb stalks and strawberries that are ripe but not soft. Small, even pieces distribute throughout the batter more reliably than large chunks.
If you enjoy baking savory loaves too, our bacon cheddar bread is a hearty companion recipe for a different kind of quick bread.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then grease a 9 x 5-inch loaf pan. Greasing the corners and sides thoroughly helps the finished loaf release cleanly after its short rest in the pan.
Step 2: Add the flour, 1 cup granulated sugar, baking soda, and salt to a mixing bowl. Whisk until the ingredients are evenly distributed so the baking soda and salt do not collect in one area of the loaf.
Step 3: In a separate bowl, whisk together the egg, buttermilk, neutral oil, and vanilla extract. Continue just until the mixture looks unified; there is no need to whip it or add extra air.
Step 4: Pour the wet ingredients into the dry ingredients and stir only until the flour is moistened. Stop while a few small lumps remain, because excessive stirring develops gluten and can leave the quick bread dense or tough.
Step 5: Gently fold in the finely chopped rhubarb and chopped strawberries. Use a light hand and scrape the bottom of the bowl once or twice so the fruit is spread through the batter without crushing the berries.
Step 6: Transfer the batter to the greased loaf pan and smooth the surface lightly. The batter will be thick, so a spatula makes it easier to nudge it into the corners and create an even top.
Step 7: Stir the 1/4 cup topping sugar and 1/2 teaspoon cinnamon together in a small bowl. Sprinkle the mixture evenly over the entire surface so every slice receives a sweet, fragrant crust.
Step 8: Bake for 65–70 minutes at 350°F (175°C). Begin checking near the end of the baking window by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, not wet batter.
Step 9: Let the loaf cool in the pan for about 10 minutes, then carefully remove it to a wire cooling rack. Allow it to cool before slicing, since the crumb continues to set and will cut more neatly when no longer hot.
Pro Tips for the Best Loaf
The most important technique is to avoid overmixing. Quick bread batter does not need to be perfectly smooth, and a few small lumps are preferable to a loaf that has been stirred until tough.
Prepare the fruit before mixing the wet and dry ingredients. Chop the rhubarb and strawberries fairly small and evenly, then fold them in gently so the fruit stays suspended rather than sinking into heavy pockets.
Frozen rhubarb can be used, but thaw it completely and drain away excess liquid first. Extra moisture may leave the center underbaked even when the crust looks finished.
If the top becomes deeply brown before the center is ready, loosely cover the loaf with foil during the final 15–20 minutes. Do not press the foil onto the cinnamon-sugar surface, and continue baking until the toothpick test indicates doneness.
For a broader quick-bread spread, pair this sweet loaf with our no-knead focaccia. The contrast between fruity sweetness and olive-oil-rich bread makes a lovely brunch table.
Serving Suggestions
Slice the cooled bread with a sharp serrated knife and serve it plain so the strawberry and rhubarb flavor stays prominent. It is also delicious with a little softened butter, especially while the loaf is still slightly warm.
For dessert, add a spoonful of lightly sweetened whipped cream or a scoop of vanilla ice cream. The cool, creamy topping softens the rhubarb’s tart edge and complements the cinnamon crust.
This loaf is also well suited to a spring brunch. Set it beside coffee, tea, or a fresh fruit dish such as this strawberry pistachio quinoa for a colorful menu with both sweet and wholesome choices.
When planning a relaxed family meal, a slice can follow savory favorites such as this easy ravioli pizza. The bread’s tart fruit flavor makes a refreshing finish after a rich main dish.
Storage and Cooling
Cooling is part of the recipe, not an optional extra. Give the loaf about 10 minutes in the pan, then transfer it to a wire rack so steam can escape and the sides do not become soggy.
Once fully cool, keep the bread covered at room temperature for the best short-term texture. Slice only what you plan to serve, since keeping the loaf whole helps it retain moisture.
If the kitchen is warm or you need to keep it longer, refrigerate the covered loaf and let individual slices sit at room temperature briefly before serving. The cinnamon-sugar top is most enjoyable when the bread is not chilled through.
Easy Strawberry Rhubarb Bread Recipe with a Tart Twist
Ingredients
Method
- Heat the oven to 350°F (175°C) and grease a 9 x 5-inch loaf pan.
- Whisk together the flour, 1 cup granulated sugar, baking soda, and salt in a mixing bowl.
- In a separate bowl, whisk the egg, buttermilk, oil, and vanilla extract until combined.
- Add the wet mixture to the dry mixture and stir only until the flour is moistened. A few small lumps are fine.
- Gently fold in the chopped rhubarb and strawberries.
- Pour the batter into the prepared loaf pan.
- Mix the topping sugar and cinnamon, then sprinkle the mixture evenly over the batter.
- Bake for 65–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the loaf in the pan for about 10 minutes. Remove it to a wire rack and cool completely before slicing.
Notes
Final Thoughts
This easy strawberry rhubarb bread recipe delivers a tender loaf with very little fuss. The moist crumb, juicy berries, crisp cinnamon-sugar top, and distinctive tart rhubarb make it memorable without being overly sweet.
Keep the mixing gentle, drain thawed rhubarb carefully, and allow the loaf to cool before slicing. With those few details in place, you will have a beautiful 10-slice quick bread ready for breakfast, brunch, snacking, or dessert.