Strawberry Rhubarb Quick Bread

Spring is the perfect time for fresh fruit baking, and this strawberry rhubarb quick bread recipe is moist, tender, and full of fruity flavor. Loaded with chunks of strawberries and tart rhubarb, this quick bread comes together in just one bowl and makes a delicious breakfast, snack, or springtime dessert. Using fresh or frozen fruit works well, and a sprinkle of raw sugar on top adds a subtle crunch.

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.

For my last recipe, I am sharing a spin on a quick bread from my Gram’s recipe box. Her version used blueberries, but I swapped in fresh diced strawberries and rhubarb for a springtime twist.

If you cannot get fresh strawberries or rhubarb, frozen works fine. I was lucky to have frozen some rhubarb in 1-cup portions last year since it is hard to find fresh when it's not rhubarb season. 

What You’ll Need

• Egg, milk, oil, vanilla
• Flour, sugar, baking powder, salt, cinnamon
• Fresh or frozen strawberries and rhubarb
• Optional: raw sugar for topping

How to Make It

1. Preheat oven to 350º.
2. In a large bowl, combine egg, milk, oil, and vanilla.
3. In another bowl, mix 1 1/2 cups of flour, sugar, baking powder, salt, and cinnamon. 
4. Combine the wet ingredients with the dry ingredients until just moistened.  
5. Toss strawberries and rhubarb with the remaining 1/2 cup flour to prevent sinking.
6. Gently fold the fruit into the batter.
7. Pour batter into a prepared loaf pan and sprinkle raw sugar on top if desired.
8. Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the bread comes out clean.
9. Cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.

Tip: The raw sugar sprinkle adds sparkle and crunch. You can skip it or add a light glaze on the cooled bread instead.

Tips for the Best Quick Bread

• Toss fruit and other add-ins with a little flour before folding them in to prevent sinking. This is a trick my Gram taught me.
• Check the bread at 50 minutes; baking times may vary depending on your oven.
• Store leftover slices in an airtight container in the refrigerator for up to 5 days or wrap well and pop in the freezer for longer storage.

Serving Suggestions

• Enjoy a slice for breakfast with a smear of butter or cream cheese and a hot cup of tea or coffee.
• Serve as part of a spring brunch spread alongside fresh fruit and yogurt.
• Top with a drizzle of glaze or a dollop of whipped cream for a light dessert treat.

If you enjoyed this Strawberry Rhubarb bread recipe, try our Blueberry Banana Quick Bread, Cherry Vanilla Zucchini Bread and Cranberry Apple 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. You can find their recipes linked down below. 

  

Strawberry Rhubarb Quick Bread

Author: Jolene's Recipe Journal

Ingredients

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

Instructions

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. Combine the wet ingredients with the dry ingredients until just moistened.  
5. 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.
6. Spray pan with cooking spray. Pour in batter.
7. Sprinkle top with raw sugar, if desired.
8. Bake for 50 to 55 mins or until the center tests done.
9. Let cool in pan for 10 to 15 minutes, then move to a rack to cool completely.

Recommended Products

Anolon Advanced Loaf Pan

Other recipes you may enjoy:

Banana Split Bread

Cranberry Apple Quick Bread with Coffee Glaze

Glazed Blueberry Banana Coconut Bread

strawberry, rhubarb, quick bread

Dessert, breakfast

American

Friday #SpringSweetsWeek Recipes

• Buttermilk Birthday Cake with Creamy Chocolate Frosting by Karen's Kitchen Stories
• Caramel Pecan Cannoli by Palatable Pastime
• Cinnamon Swirl Quick Bread by Shockingly Delicious
• Disney Spring Treat Lemon Cheesecake by Simply Inspired Meals
• French Silk Tartlets by That Recipe
• Hummingbird Pancakes with Homemade Pineapple Syrup and Candied Pecans by Hezzi-D's Books and Cooks
• Lemon Blueberry Fritters by Cindy's Recipes and Writings
• Lemon Bundt Cake with Lemon Glaze by Blogghetti
• Lemon Cheesecake Ice Cream with Strawberries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Lemon Poppy Seed Poke Cake by Cheese Curd In Paradise
• Lemon Poppyseed Bars by Cookaholic Wife
• PEEPS Crispy Treats by A Kitchen Hoor's Adventures
• Raspberry Rosé Cupcakes by The Spiffy Cookie
• Spring Cut Out Cookies by A Day in the Life on the Farm
• Strawberry Banana Bread with Cinnamon Chips by Sweet Beginnings
• Strawberry Lemonade Cupcakes by Jen Around the World
• Strawberry Rhubarb Bread by Jolene's Recipe Journal
• Strawberry Shortbread Bars by A Savory Feast
• Vegan Lemon Berry Sweet Rolls by The Baking Fairy