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Easy Strawberry Rhubarb Bread Recipe with a Tart Twist

Easy Strawberry Rhubarb Bread Recipe with a Tart Twist

A tender yeast-free quick bread filled with chopped strawberries and tart rhubarb, finished with a crunchy cinnamon-sugar topping. This recipe makes one loaf, about 10 slices.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 minute
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 Large egg
  • 1/2 cup Buttermilk
  • 1/4 cup Canola or other neutral oil
  • 1 teaspoon Vanilla extract
  • 1 cup Finely chopped rhubarb
  • 1 cup Chopped fresh strawberries
Cinnamon-Sugar Topping
  • 1/4 cup Granulated sugar
  • 1/2 teaspoon Ground cinnamon

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9 x 5-inch loaf pan.
  2. Whisk together the flour, 1 cup granulated sugar, baking soda, and salt in a mixing bowl.
  3. In a separate bowl, whisk the egg, buttermilk, oil, and vanilla extract until combined.
  4. Add the wet mixture to the dry mixture and stir only until the flour is moistened. A few small lumps are fine.
  5. Gently fold in the chopped rhubarb and strawberries.
  6. Pour the batter into the prepared loaf pan.
  7. Mix the topping sugar and cinnamon, then sprinkle the mixture evenly over the batter.
  8. Bake for 65–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the loaf in the pan for about 10 minutes. Remove it to a wire rack and cool completely before slicing.

Notes

Do not overmix after adding the flour, since this can make the loaf dense or tough. Chop the fruit small and evenly. If using frozen rhubarb, thaw and drain it first. If the top browns before the center is finished, loosely cover the loaf with foil during the final 15–20 minutes.