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Strawberry Rhubarb Quick Bread

I hope that you've enjoyed Spring Sweets Week as much as I have!  I've found so many new things that I can't wait to try, my fellow bloggers are so creative. For my last recipe, I'm sharing a spin on a quick bread that I found in my Gram's recipe box. Hers used blueberries, but I swapped those out for some strawberries and rhubarb.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

If you can't get fresh strawberries or rhubarb, frozen is fine. I put in some rhubarb plants last year and was lucky to have frozen some in 1 cup portions, it's hard to find here this time of year.  I like to toss add ins for quick breads, muffins, and cakes with a little flour to keep it from sinking to the bottom, something that my Gram taught me to do.

I sprinkle the top with a bit of raw sugar before baking, I just love the sparkle and crunch it gives the bread. You can skip this step and leave it plain, or you could make a glaze.

Check out that gorgeous bread! I absolutely love the large, easy to grab edge on the Anolon loaf pans.  I can't tell you how many times I've smushed a bread or a cake trying to get a grip on it with a big oven mitt.

Thank you so much to Anolon for sponsoring Spring Sweets Week! Be sure to go below and enter for your chance to win a prize package from them or one of our other awesome sponsors! 

Strawberry Rhubarb Quick Bread

Strawberry Rhubarb Quick Bread
Author: Jolene's Recipe Journal


  • 1 large egg
  • 1 cup milk
  • 3 tablespoons vegetable oil
  • 1t vanilla extract
  • 2 cups flour (divided)
  • 1 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup chopped rhubarb (frozen is fine, don't defrost first)
  • 1 cup chopped strawberries
  • 1 teaspoon raw sugar, for sprinkling on top (optional)


  1. Preheat oven to 350º.
  2. Combine egg, milk, oil and vanilla in a large bowl.
  3. In another bowl, combine 1 1/2 cups flour, sugar, baking powder, salt and cinnamon. 
  4. Measure strawberries and rhubarb into another bowl, and toss with remaining 1/2 cup flour.  This will help to keep it from sinking to the bottom of the bread. 
  5. Spray pan with cooking spray.  Pour in batter.
  6. Sprinkle top with raw sugar, if desired.
  7. Bake for 50 to 55 mins or until the center tests done.
  8. Let cool in pan for 10 to 15 minutes, then move to a rack to cool completely.

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Friday #SpringSweetsWeek Recipes

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Always on the lookout for new rhubarb recipes. This is going to be made here come rhubarb season.
Lisa said…
One recipe I'll make for hubby who loves rhubarb!
Megan Marlowe said…
This strawberry rhubarb bread looks incredible! I'm always looking for new recipes as my family loves the combo!
K said…
This comment has been removed by the author.
Karen said…
Quick breads are always so easy and so flavorful. I love your flavors!
Yeah, it's finally rhubarb season! That definitely requires a sweet treat to celebrate!
Hezzi-D said…
I'm a huge fan of quick breads. Can't wait to try this strawberry one.
I have always loved strawberry rhubarb pie. Never thought to make it into a bread! YuM!!
Cindy Kerschner said…
Strawberry and rhubarb are perfect together for spring!
Anonymous said…
Made it with blueberries and it’s awesome

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