This is for the strawberry rhubarb lovers like me! Rhubarb people have some frozen rhubarb in their freezer to use all year long, no doubt! This loaf bread is delish!
It has a velvety texture. It is not overly sweet but just right to taste the great rhubarb and strawberry combo!
See pictures how to make it in the slideshow below.
Enjoy!
Strawberry Rhubarb Bread
A great loaf bread for strawberry rhubarb lovers! The bread has a velvety smooth texture and it is not overly sweet so you can enjoy the nice strawberry rhubarb combo! Great for breakfast, Brunch, Snack, Dessert! Enjoy!
Servings 12
Calories 259kcal
Equipment
- 1 9×5 loaf pan
Ingredients
- FOR THE BREAD:
- 1 cup sugar
- ½ cup butter melted
- 1 teaspoon vanilla extract
- 2 eggs
- ¾ cup buttermilk
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cups rhubarb heaping, diced
- 1 cup strawberries diced
- 1 tablespoon flour heaping, to coat the fruit
- FOR THE TOPPING: optional
- strawberries a few pieces, diced
- rhubarb a few pieces, diced
- FOR THE GLAZE: optional
- ½ cup confectioner’s sugar
- 1 ½ tablespoons milk or buttermilk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350.
- Grease or use parchment paper on a 9×5-inch loaf pan.
- FOR THE BREAD: In a large bowl, mix by hand or with an electric mixer, the sugar, vanilla, vanilla extract, melted butter, buttermilk, and eggs. Blend until all is incorporated.
- Mix together the flour, baking powder and salt and and it to the mixture. Blend well.
- Coat rhubarb and strawberries with the heaping 1 tablespoon of flour. This prevents the fruit from sinking to the bottom. Gently fold the coated fruit into the mixture.
- Pour the batter evenly into the prepared pan.
- FOR THE TOPPING: If desired, top with additional pieces of diced strawberries and rhubarb.
- Bake at 350 for 55 to 60 minutes or until a tester inserted in the middle comes out clean.
- Cool the bread in the pan on a wire rack for 10 minutes, then invert it onto a serving plate.
- FOR THE GLAZE: If desired, mix the glaze ingredients and drizzle it on top of the cooled bread.
- If desired, drizzle the bread with the glaze or leave it plain.
- Store in the bread covered on top of the counter.
Notes
You can use either buttermilk or milk. Buttermilk gives a smooth, velvety texture with a slightly tangy taste if you like that. Or using just milk gives a superb bread too.
Add any other mixture of fruit equal to 2 ½ cups if desired.
Add chopped nuts if desired.
Nutrition
Calories: 259kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 389mg | Potassium: 122mg | Fiber: 1g | Sugar: 23g | Vitamin A: 321IU | Vitamin C: 8mg | Calcium: 103mg | Iron: 1mg