Description
This delicious strawberry rhubarb bread combines the sweetness of strawberries with the tartness of rhubarb, resulting in a delightful treat perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup diced strawberries
- 1 cup diced rhubarb
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined.
- Fold in the diced strawberries and rhubarb gently until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For best results, use fresh strawberries and rhubarb.
- You can add a streusel topping for extra texture if desired.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sodium: 150
- Saturated Fat: 5
- Protein: 3
- Cholesterol: 50
Keywords: strawberry rhubarb bread recipes, strawberry rhubarb loaf, quick bread recipes, easy dessert recipes, baking with rhubarb