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Strawberry Rhubarb Bread loaf.

Strawberry Rhubarb Bread

This quick bread is a summer favorite. Sweet strawberries and tangy rhubarb are the perfect combination for this bread, then it has a streusel topping and a lemon glaze.
4.50 from 2 votes
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Course: Breads, Dessert
Cuisine: American
Keyword: dessert bread, fruit bread, quick breat
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 130kcal
Author: Sandy

Equipment

  • Loaf Pan
  • Hand Mixer
  • Mixing Bowls

Ingredients

  • 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
  • cup Buttermilk
  • 1 cup Rhubarb thinly sliced
  • 1 cup Strawberries diced

Streusel Topping

  • ½ cup All-purpose Flour
  • ½ cup Packed Brown Sugar
  • 1 Tablespoon Cinnamon
  • 4 Tablespoons Cold Butter cubed

Glaze

  • 1 cup Powdered Sugar
  • 1 Tablespoon Milk
  • Zest from 1 Lemon

Instructions

  • 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.

Glaze

  • Combine the powdered sugar, milk and lemon zest. Drizzle over the cooled bread.

Notes

Tips

  • 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.

Storage

  • 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.

Nutrition

Calories: 130kcal