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Strawberry Rhubarb Bread

Moist Strawberry Rhubarb Bread for Sweet Spring Days

A delightful Moist Strawberry Rhubarb Bread that combines sweet and tart flavors, perfect for spring!
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Provides structure to the bread. No substitutions necessary.
  • 1 teaspoon baking soda A leavening agent that helps the bread rise. Ensure freshness for best results.
  • 1 teaspoon baking powder Another leavening agent for a light and airy texture. Use double-acting for consistent results.
  • 1 teaspoon salt Enhances flavor and balances sweetness. Essential for flavor development.
  • 1 teaspoon ground cinnamon Adds warm, aromatic spice; optional but recommended.
  • 1 cup granulated sugar Provides sweetness and aids in browning the crust. Brown sugar can be used for a deeper flavor.
  • 1/2 cup brown sugar Adds moisture and a subtle caramel note. Adjust amount for desired sweetness.
  • 1/2 cup unsalted butter Melted and cooled to ensure even incorporation without scrambling the eggs.
  • 2 large eggs Bind ingredients together and add richness to the loaf. Room temperature eggs incorporate better.
  • 1/2 cup plain Greek yogurt Contributes to the moistness and tender crumb.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile of the bread.
For the Fruits
  • 1 cup fresh strawberries Diced for sweet bursts of flavor.
  • 1 cup fresh rhubarb Diced for a delightful tart counterpoint.
  • 1/2 cup chopped pecans or walnuts Adds crunch and nutty flavor; optional.
  • 1 tablespoon lemon zest Brightens fruit flavors; optional.
For the Topping
  • 1 tablespoon coarse sugar For sprinkling on top to create a crunchy crust; optional.

Equipment

  • 9x5-inch loaf pan
  • Mixing bowl
  • Whisk
  • Spatula
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or oil, lining the bottom with parchment paper.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, and optional cinnamon until well combined.
  3. Blend granulated and brown sugars with cooled melted butter until smooth and creamy.
  4. Add eggs one at a time, beating well, then stir in yogurt and vanilla extract until fully combined.
  5. Gently fold dry ingredients into the wet mixture until just combined; do not overmix.
  6. Fold in strawberries, rhubarb, and optional nuts or lemon zest.
  7. Pour batter into prepared pan, smooth the top, and sprinkle with coarse sugar if desired.
  8. Bake for 55 to 65 minutes, checking with a toothpick to ensure it's done.
  9. Let cool in the pan for 15 minutes before transferring to a wire rack.
  10. Serve slices warm or at room temperature, enjoyed as is or with butter.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

For best results, avoid overmixing and check the freshness of your leavening agents.

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