Can I use frozen strawberries and rhubarb?

Yes, you can use frozen strawberries and rhubarb. Just make sure to thaw and drain excess moisture before adding them to the batter to maintain the bread's texture.

How can I make this bread healthier?

To make this bread healthier, consider using whole wheat flour instead of all-purpose flour, and reduce sugar by using stevia or honey as a substitute.

What can I serve with Strawberry Rhubarb Bread?

Strawberry Rhubarb Bread pairs well with cream cheese, butter, or even a dollop of yogurt. It can also be served with coffee or tea for a delightful afternoon treat.

Can I omit the nuts in this recipe?

Absolutely! The nuts are optional, so feel free to leave them out if you prefer a nut-free version or if someone has nut allergies.

How should I store this bread?

Store this bread in an airtight container at room temperature for up to four days. To keep it fresh, wrap it tightly with plastic wrap before placing it in a container.

Strawberry Rhubarb Bread – 5 Tips for the Perfect Loaf

Ingredients

diced strawberries
diced rhubarb
granulated sugar
brown sugar
melted unsalted butter
large eggs
plain Greek yogurt
vanilla extract
all-purpose flour
baking soda
baking powder
salt
ground cinnamon
chopped pecans
lemon zest
coarse sugar for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and prepare your 9×5 inch loaf pan by greasing it and lining with parchment paper.
Whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon in a medium bowl. Set aside.
Mix the granulated sugar, brown sugar, and melted butter until smooth in a large bowl.
Add the eggs one at a time, mixing well after each. Stir in the Greek yogurt and vanilla until combined.
Carefully fold the dry ingredients into the wet mixture until just combined.
Gently mix in the diced strawberries, rhubarb, and any optional ingredients.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 55 to 65 minutes, or until a toothpick inserted comes out clean.
Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

Avoid overmixing the batter to ensure a tender texture. Store in an airtight container for up to 4 days.

Author: vivian-brooks
Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 10g
Sodium: 200mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg