Quick Strawberry Rhubarb Bread (Print Version)
# Ingredients:
→ Fruit Mixture
01 -
1 cup diced fresh strawberries
02 -
1 cup fresh diced rhubarb
03 -
2 tablespoons all-purpose flour
→ Dry Ingredients
04 -
2 cups all-purpose flour
05 -
2 teaspoons baking powder (or 1 teaspoon at high altitude)
06 -
½ teaspoon kosher salt
→ Wet Ingredients
07 -
¾ cup sugar plus 2 tablespoons for topping
08 -
½ cup milk
09 -
½ cup vegetable oil or canola oil
10 -
1 large egg at room temperature
11 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan with cooking spray.
02 -
In a medium bowl, combine the rhubarb and strawberries with 2 tablespoons of flour. Toss to coat.
03 -
In a large measuring cup, mix together 2 cups of flour, baking powder, and salt.
04 -
In a large bowl, whisk together the sugar, oil, milk, egg, and vanilla extract.
05 -
Stir the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in the rhubarb and strawberry mixture using a rubber spatula.
06 -
Scrape the batter into the prepared loaf pan. Sprinkle with sugar. Bake on the center rack for about 60 minutes or until a toothpick inserted into the center of the bread comes out clean.
07 -
Remove from the oven and cool in the pan for 10 minutes. Then remove from the pan and allow to cool completely on a wire rack.
# Notes:
01 -
Leftover bread can be stored in a large ziplock bag in the refrigerator for about 1 week. Bread can also be frozen.