Quick Strawberry Rhubarb Bread

This strawberry rhubarb bread transforms two seasonal favorites into a delightful quick bread that's perfect for any time of day. The sweet-tart combination creates a perfectly balanced loaf that's moist, flavorful, and incredibly easy to make.

I first made this bread when my neighbor brought over a bundle of fresh rhubarb from her garden. My family devoured the entire loaf in one afternoon, and now it's our go-to recipe whenever strawberries and rhubarb are in season.

Ingredients

• Fresh strawberries: providing natural sweetness and beautiful color
• Fresh rhubarb: adding that distinctive tart flavor that balances the sweetness
• All purpose flour: creating the perfect tender crumb structure
• Sugar: giving just the right amount of sweetness to complement the tart rhubarb
• Vegetable oil: ensuring a moist texture that stays fresh for days
• Egg: providing structure and richness
• Vanilla extract: enhancing all the flavors with warm aromatic notes
• Milk: creating tenderness in the bread texture
• Baking powder: for the perfect rise in your loaf

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to 350°F to ensure even baking. Thoroughly grease your 9x5 inch loaf pan with cooking spray, making sure to coat all sides for easy removal later.

Prep the Fruit:

Toss your diced strawberries and rhubarb with 2 tablespoons of flour in a medium bowl. This coating prevents the fruit from sinking to the bottom of your bread and helps distribute moisture evenly throughout the loaf.

Mix Dry Ingredients:

Combine flour, baking powder, and salt in a large measuring cup. Whisking these ingredients separately ensures they distribute evenly throughout the batter for consistent texture.

Combine Wet Ingredients:

In a large bowl, whisk together sugar, oil, milk, egg, and vanilla until smooth and well incorporated. The oil provides moisture while the egg gives structure to your bread.

Create Your Batter:

Stir the dry ingredients into the wet ingredients until just combined. Overmixing will develop too much gluten and result in a tough bread. Gently fold in the flour-coated fruit mixture using a rubber spatula to maintain air in the batter.

Bake to Perfection:

Transfer the batter to your prepared pan and sprinkle the top with sugar for a delightful crunchy crust. Bake in the center rack for approximately 60 minutes or until a toothpick inserted in the center comes out clean.

Cool Properly:

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This prevents condensation from making the bottom soggy.

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The rhubarb is truly the star ingredient in this bread. My grandmother always grew rhubarb in her garden, and the tart flavor brings back wonderful memories of her kitchen. The first time I made this bread for my children, they were skeptical about the rhubarb but ended up asking for seconds and thirds.

Storage Tips

This strawberry rhubarb bread actually tastes even better the day after baking as the flavors have time to meld together. For best results, store it in an airtight container or large ziplock bag in the refrigerator where it will last for up to a week. Be sure the bread is completely cooled before storing to prevent moisture buildup and sogginess.

Seasonal Variations

While strawberry and rhubarb are a classic spring combination, you can adapt this recipe throughout the year. In summer, try replacing the rhubarb with blueberries or raspberries. Fall versions work beautifully with diced apples and cinnamon. Winter adaptations could include cranberries and orange zest for a holiday twist on this versatile quick bread recipe.

Serving Suggestions

This versatile bread shines in many settings. For breakfast, slice and toast it lightly, then spread with a thin layer of cream cheese or butter. As an afternoon snack, it needs no accompaniment. For dessert, warm a slice slightly and top with a scoop of vanilla ice cream or a dollop of freshly whipped cream. It also makes a lovely addition to a brunch buffet or afternoon tea spread.

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Frequently Asked Questions

→ Can I use frozen strawberries and rhubarb?

Yes, you can use frozen strawberries and rhubarb, but make sure to thaw and drain them well before mixing to avoid excess moisture.

→ Can I substitute the vegetable oil?

Yes, you can use melted butter or another neutral oil like canola oil as a substitute.

→ How should I store leftover bread?

Store the cooled bread in a large ziplock bag in the refrigerator for up to one week or freeze for longer storage.

→ Can I reduce the sweetness?

Yes, you can reduce the sugar slightly, but keep in mind it may alter the flavor and texture slightly.

→ What can I serve with this bread?

This bread pairs wonderfully with a spread of butter, cream cheese, or even a dollop of whipped cream for a richer treat.