Strawberry Rhubarb Bread is delicious, with its perfect combination of sweet strawberries, tart rhubarb, yummy streusel topping, and a refreshing lemon glaze. This tasty strawberry rhubarb quick bread is the ultimate summer treat.
Strawberry Rhubarb Bread
When summer arrives, it's time to indulge in the sweet and tangy flavors of rhubarb season. Today I'm bringing you this delectable homemade Strawberry Rhubarb Bread recipe.
Bursting with juicy strawberries, tangy rhubarb, a delightful streusel topping, and a luscious lemon glaze, this quick bread recipe is a summer favorite. A great recipe to help you celebrate this amazing time of year!
This delicious bread is a wonderful treat to have with a cup of hot coffee. Need something sweet to give a special person in your life? This sweet bread is a fantastic homemade gift!
What is a Quick Bread?
- Quick breads are fabulous recipes! A quick bread is a type of bread that is made without yeast. Instead, it uses baking powder or baking soda to rise.
- Quick breads are called "quick" because they are easy and fast to make compared to traditional bread that requires yeast, kneading, and waiting for it to rise.
- Quick breads can be made in different forms like loaves, muffins, biscuits, or scones. They are soft, moist, and have a tender texture.
Can I Make Mini Loaves With This Recipe?
- Yes, you can absolutely make mini loaves from this Strawberry Rhubarb Bread recipe. Making mini loaves is a great option if you prefer smaller portions or if you want to give them as gifts.
- You will bake them for approximately half the time of a standard loaf (depending on size of loaf pans).
Ingredients Needed to Make Strawberry Rhubarb Loaf
All-Purpose Flour - No need to sift.
Baking Powder, Baking Soda, Sugar - White Granulated, Salt, Cinnamon.
Large Egg, Vegetable Oil - Or coconut oil, melted
Vanilla Extract - Or vanilla bean paste, Lemon Juice, Buttermilk - From the grocery store or make your own (see recipe card notes)
Fresh Rhubarb - See below re: frozen fruit., Fresh Strawberries - See below re: frozen fruit.
Can Frozen Rhubarb or Strawberries be Used?
If you don't have fresh fruit available, you can use frozen rhubarb and/or strawberries in this easy bread recipe. Just make sure to thaw them, drain off any excess liquid, pat them dry, and adjust the amount of buttermilk slightly to account for the extra moisture from the frozen fruit.
Does the Rhubarb Need to be Peeled?
No, rhubarb does not need to be peeled for this recipe. If you happen to have older, tougher rhubarb stalks, you can use a vegetable peeler to easily remove the tougher skin.
How Do I Make Homemade Buttermilk?
Buttermilk is an important ingredient in this recipe to give you a tender strawberry rhubarb bread. It really brings out an amazing flavor you might not otherwise get.
If you don't have buttermilk on hand, you can easily make your own by adding 2 teaspoons of vinegar to ⅔ cup of milk. Stir, and let it sit for 3 minutes. Stir again, and use it as a buttermilk substitute.
Can I Use Whole Wheat Flour?
Yes, you will use a half and half mixture. Half all-purpose flour and half whole wheat flour.
How to Make This Tasty Rhubarb Quick Bread Recipe
1. Preheat your oven to 350°F and prepare a bread loaf pan by spraying it with cooking spray or lining it with parchment paper for easy removal.
2. In a large bowl, combine the all-purpose flour, baking powder, baking soda, granulated sugar, salt, and cinnamon.
3. In a separate bowl, beat the egg and then add the oil, lemon juice, and buttermilk. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Gently fold in the thinly sliced rhubarb and diced strawberries, being careful not to over mix the batter.
5. Pour batter of strawberry rhubarb mixture into the prepared loaf pan.
6. In a small bowl, combine the streusel topping ingredients: all-purpose flour, packed brown sugar, cinnamon, and cold cubed butter. Use a fork to mix until you have small, crumbly pieces. Sprinkle this streusel mixture over the bread batter and press it down gently.
7. Place the bread pan in the preheated oven and bake for approximately 55 minutes. Check it after 35 minutes, you may need to cover the bread with aluminum foil to prevent the top from getting too browned.
8. To check for doneness, use an instant-read thermometer or insert a toothpick into the center of the bread. It should come out clean when the bread is fully baked.
9. Once baked, allow the bread to rest in the pan for 5 minutes before transferring it to a cool on a wire rack. Let it cool completely before adding the glaze.
10. Prepare the glaze by combining powdered sugar, milk, and lemon zest. Once cooled, drizzle the glaze over the top of the bread, adding an extra touch of tangy sweetness.
How Do I Know When My Quick Bread Is Done?
For perfectly baked quick bread, use an instant read thermometer to check for doneness. The center of the bread should read between 200°F and 205°F.
How Many Servings Does This Make?
You can get about 8 good slices from this loaf. More or fewer depending on how thin or thick you slice it.
More Delicious Quick Bread Recipes You Might Like
Strawberry Rhubarb Pie
Apple Cider Bread
Chocolate Zucchini Bread
Pumpkin Chocolate Chip Bread
Strawberry Rhubarb Bread Storage
Once your strawberry rhubarb loaf cake is baked and cooled to room temperature, you have a couple of options for storage:
- Refrigeration: Store the bread in a resealable freezer bag in the refrigerator for up to 7 days.
- Countertop Storage: The bread can also be kept on the counter for up to 5 days.
- If you want to freeze, you can wrap the bread in a layer of plastic wrap and then a layer of aluminum foil. Freeze the bread for up to 3 months.
Stay tuned for more strawberry rhubarb recipes!
Whether you enjoy this quick Strawberry Rhubarb Bread for breakfast, as an afternoon snack, or as a dessert, it's sure to make your taste buds happy with its sweet & tart flavor.
If you make this yummy rhubarb and strawberry bread recipe, please let me know! You can leave a comment with a star rating below.
Strawberry Rhubarb Bread
- Loaf Pan
- Hand Mixer
- Mixing Bowls
- 2 cups All-Purpose Flour
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 cup Granulated Sugar
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 large Egg
- ½ cup Oil
- 1 Tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- ⅔ cup Buttermilk
- 1 cup Rhubarb thinly sliced
- 1 cup Strawberries diced
- ½ cup All-purpose Flour
- ½ cup Packed Brown Sugar
- 1 Tablespoon Cinnamon
- 4 Tablespoons Cold Butter cubed
- 1 cup Powdered Sugar
- 1 Tablespoon Milk
- Zest from 1 Lemon
- Preheat the oven to 350°F and spray a bread loaf pan with cooking spray. (You can also line with parchment paper for easier removal.)
- In a large bowl combine the flour, baking powder, baking soda, sugar, salt and cinnamon.
- In a separate bowl beat the egg and add the oil, lemon juice, vanilla, and buttermilk. Pour into the dry ingredients and mix just until combined (don't over mix).
- Add the rhubarb and strawberries and fold in gently, then pour into the bread pan.
Make the Topping
- Combine the ingredients of the streusel topping and use a fork until there are small pieces, then pour over the bread and press down gently.
Bake the Bread
- Place the pan in the oven and bake for 55 minutes. (You may need to cover with tinfoil after 35 minutes to prevent the top from getting too browned).
- Check for doneness and remove from the oven when completely baked (if you have an instant read thermometer, 200°-205°F is a good internal temperature).
- Let the bread sit in the pan for 5 minutes before removing and placing on a wire cooling rack. Cool completely before adding the glaze.
- Combine the powdered sugar, milk and lemon zest. Drizzle over the cooled bread.
- You can use an instant read thermometer to check for doneness. The middle of the bread should read 200°-205°F when done.
- You can make your own buttermilk just add 2 teaspoons of vinegar to ⅔ cup milk, then let sit for 3 minutes, stir and use as buttermilk.
- Store in a ziplock bag in the refrigerator for up to 7 days or on the counter for up to 5 days.
- Freeze for up to 3 months.
Easy to make and we all loved it! I have so much rhubarb this year, it's fun to try new recipes with it! I made extra icing and just iced the entire top of the bread. So good!