Strawberry Rhubarb Bread Recipe
This strawberry rhubarb bread is a delightful balance of sweet and tart, featuring juicy strawberries and tangy rhubarb in a soft, moist loaf. A buttery crumble topping adds texture, while a vanilla glaze provides the perfect finishing touch. Enjoy it as a breakfast treat or dessert!
Equipment
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Whisk or spatula
- Measuring cups and spoons
- 9"x5" loaf pan
- Wire cooling rack
- Toothpick or cake tester
Ingredients
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 3 tbsp salted butter (softened)
- ½ cup oil
- ¾ cup granulated sugar
- 1 cup chopped strawberries
- 2 tsp baking powder
- ½ cup milk
- 2 cups all-purpose flour
- 1 cup thinly sliced rhubarb
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 large egg
Instructions
- Preheat the oven to 350°F and in a medium bowl, mix sugar, milk, oil, egg, and vanilla until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated.
- Carefully fold in the strawberries and rhubarb, ensuring even distribution without overmixing.
- Grease and flour a 9"x5" loaf pan, then pour in the batter, spreading it evenly.
- In a small bowl, prepare the crumble by combining flour, sugar, and butter, mixing until a crumbly texture forms.
- Sprinkle this over the batter, then bake for 55-60 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 to cool completely.
- Once cooled, make the glaze by whisking together powdered sugar, vanilla, and heavy cream, adding more cream as needed to reach the desired consistency.
- Drizzle over the bread before serving.
Notes
- Coating the rhubarb and strawberries in a tablespoon of flour before folding them into the batter prevents them from sinking.
- Using room-temperature eggs and milk helps create a smoother batter and even baking.
- Chilling the crumble topping for 10 minutes before adding it to the batter results in a crunchier texture.