Strawberry Rhubarb Bread

5 from 1 vote

Sweet and tart in just the right amounts, this strawberry rhubarb bread is a delicious addition to your breakfast table.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Strawberry Rhubarb Bread Recipe

Servings:

Calories: 389kcal

Preheat the oven to 350°F.
In a large mixing bowl, combine the sugar, vanilla, strawberry extract, melted butter, buttermilk, and eggs. Whisk to combine well.
In a separate medium bowl, whisk together the flour, salt, and baking powder.
Remove 2 tablespoons of the flour mixture and sprinkle over the rhubarb and strawberries. Toss to coat. This will help prevent the strawberries from sinking to the bottom of the baked loaf.
Mix the remaining flour mixture into the wet ingredients until just combined.
Fold the strawberry rhubarb mixture into the batter to distribute evenly, but do not overmix.
Pour the batter into a greased or parchment-lined 9×5-inch loaf pan.
Bake for 55 to 60 minutes. Test the bread by inserting a toothpick into the center. It should come out clean or with a few moist crumbs attached.
Remove the bread from the oven and cool. You can turn the bread out onto a wire cooling rack after it has cooled for an initial 10 minutes in the pan.
For the glaze, whisk together the powdered sugar, buttermilk, and strawberry extract.
Drizzle the glaze over the bread after it has cooled completely.
Slice into 8 slices with a serrated knife and serve.

NOTE: It is essential to ensure you do not eat the leaves, root, or bottom stem area of rhubarb plants, as it will make you sick.
Coating the strawberries and rhubarb with flour will help prevent them from sinking to the bottom of the loaf.
Over-mixing once you have added the dry ingredients to the wet ingredients really toughens up the bread.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time.
Make sure the bread is on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around the bottom of the bread.