Name: Strawberry Rhubarb Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup strawberries diced; 1 cup rhubarb diced; 2 tablespoons all purpose flour; 2 cups all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup sugar; 1/2 cup milk; 1/2 cup vegetable oil; 1 egg; 1 teaspoon vanilla; 3/4 cup powdered sugar; 1 tablespoon milk

Jump to Recipe

Strawberry Rhubarb Bread is a soft, flavorful loaf that combines sweet berries with tart rhubarb for a balanced bite. This recipe creates a moist texture with simple pantry ingredients, making it perfect for breakfast, dessert, or a snack. Whether you need a Sweet quick bread or a comforting homemade treat, this loaf delivers consistent results. Plus, the light glaze adds just enough sweetness without overpowering the fruit flavors.

Story

Every spring, I look forward to baking Strawberry Rhubarb Bread because it brings together fresh seasonal ingredients in the most practical way. The tartness of rhubarb pairs perfectly with sweet strawberries, creating a loaf that feels both light and satisfying. I often make Strawberry Rhubarb Bread when I want something different from a traditional loaf, especially when I need a coffee cake alternative that still feels homemade and comforting. Over time, I found that using fresh diced fruit keeps the texture balanced, while a quick glaze adds a smooth finish. Now, Strawberry Rhubarb Bread has become a go-to recipe whenever I want a reliable, crowd-pleasing bake.

Ingredients

1 cup strawberries, diced (150 grams)
1 cup rhubarb, diced (120 grams)
2 tablespoons all-purpose flour
2 cups all-purpose flour (270 grams)
2 teaspoons baking powder
½ teaspoon kosher salt
¾ cup granulated sugar
½ cup milk
½ cup vegetable or canola oil
1 large egg
1 teaspoon vanilla

Glaze:

¾ cup powdered sugar
1 tablespoon milk

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 350°F and grease a 9 x 5 inch loaf pan with cooking spray. In a medium bowl, combine diced strawberries and rhubarb with 2 tablespoons of flour, then toss until evenly coated to prevent sinking. In another bowl, whisk together the remaining flour, baking powder, and salt until fully combined.

Cooking Instructions

In a large mixing bowl, whisk sugar, milk, oil, egg, and vanilla until smooth. Gradually stir in the dry ingredients until just combined, then gently fold in the fruit mixture using a spatula. Pour the batter into the prepared loaf pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Meanwhile, whisk powdered sugar with milk to create a simple glaze, then drizzle it over the cooled bread and allow it to set before slicing.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid using overly ripe strawberries, as they release too much moisture and can affect texture. Do not skip coating the fruit in flour because it helps distribute it evenly throughout the loaf. Also, avoid overmixing the batter since it can lead to a dense result instead of a tender crumb.

Pro Tips for Better Flavor

Use fresh, firm strawberries and bright red rhubarb stalks for the best taste and color. Cut fruit into small, even pieces to keep the bread consistent in texture. Additionally, allow the bread to cool completely before adding glaze so it sets properly and doesn’t melt into the loaf.

Serving and Storage

How to Serve

Serve Strawberry Rhubarb Bread slightly warm or at room temperature for the best flavor. It pairs well with coffee or tea and works great as a breakfast option, dessert, or afternoon snack.

How to Store Leftovers

Store leftover bread in an airtight container in the refrigerator for up to one week. For longer storage, wrap slices tightly and freeze for up to one month, then thaw at room temperature before serving.

Conclusion

Strawberry Rhubarb Bread offers a balanced mix of sweet and tart flavors in a soft, moist loaf that’s easy to prepare. With simple ingredients and clear steps, this recipe works well for both beginners and experienced bakers. Try it once, and it may quickly become one of your favorite homemade treats.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I use frozen strawberries and rhubarb?

Yes, you can use frozen fruit, but thaw and drain it first to remove excess moisture. Pat it dry before adding to the batter to maintain the proper texture.

Why did my bread turn out too dense?

Dense bread often results from overmixing the batter or using too much liquid. Mix just until combined and measure ingredients carefully for best results.

Can I skip the glaze?

Yes, the bread tastes great without the glaze, but the topping adds a light sweetness that complements the tart rhubarb and enhances the overall flavor.