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A delicious loaf of strawberry rhubarb bread with a crumble topping and white glaze, sliced on a wooden cutting board.
Daniel

Strawberry Rhubarb Quick Bread

This delightful quick bread combines the sweet-tart flavors of fresh strawberries and rhubarb into a moist, tender loaf, perfect for breakfast, brunch, or an afternoon treat. It's an easy-to-make recipe that celebrates seasonal produce.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk room temperature (any kind)
  • 1 cup fresh strawberries hulled and chopped into 1/2-inch pieces
  • 1 cup fresh rhubarb trimmed and chopped into 1/2-inch pieces
For the Glaze (Optional)
  • 1/2 cup powdered sugar
  • 1-2 tbsp milk or lemon juice

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • 9x5 inch Loaf Pan
  • Parchment Paper
  • Wire Rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line with parchment paper, leaving an overhang on the long sides for easy lifting.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a separate medium bowl, whisk together the melted and cooled butter, granulated sugar, eggs, and vanilla extract until well combined and smooth.
  4. Pour the wet ingredients into the dry ingredients. Add the milk. Stir with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in the chopped strawberries and rhubarb until evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it loosely with aluminum foil.
  7. Let the bread cool in the pan on a wire rack for 10-15 minutes before carefully lifting it out using the parchment paper overhang. Transfer it directly to the wire rack to cool completely.
  8. While the bread cools, whisk together the powdered sugar and 1 tablespoon of milk or lemon juice in a small bowl until smooth. If too thick, add more liquid 1/2 teaspoon at a time until desired consistency.
  9. Once the bread is completely cool, drizzle the glaze over the top. Slice and serve.

Notes

For best results, ensure your eggs and milk are at room temperature to prevent the butter from solidifying when mixed into the wet ingredients. Don't overmix the batter; overmixing can lead to a tough bread. Store leftover bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It also freezes well, wrapped tightly, for up to 2 months.