Can I use frozen strawberries and rhubarb in Strawberry Rhubarb Bread?

Yes, frozen strawberries and rhubarb work well in Strawberry Rhubarb Bread. Thaw and drain them thoroughly before adding them to the batter to avoid excess moisture. Patting the fruit dry with paper towels also helps maintain the proper bread texture.

How do I store Strawberry Rhubarb Bread?

Store Strawberry Rhubarb Bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to one week. You can also freeze individual slices for up to three months for easy grab-and-go servings.

Why is my Strawberry Rhubarb Bread too dense?

Dense quick bread is usually caused by overmixing the batter or adding too much flour. Stir the ingredients only until combined and measure flour carefully using the spoon-and-level method for the best soft and tender texture.

Can I make Strawberry Rhubarb Bread without the crumble topping?

Absolutely. The crumble topping adds texture and sweetness, but the bread still tastes delicious without it. You can skip the topping entirely or replace it with sliced almonds, oats, or a light sprinkle of cinnamon sugar.

Strawberry Rhubarb Bread – Best Easy Recipe

Name: Strawberry Rhubarb Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup vegetable oil; 1/2 cup milk; 1 large egg; 2 teaspoons vanilla extract; 1 cup chopped fresh strawberries; 1 cup thinly sliced rhubarb; 1/2 cup all-purpose flour (for crumble topping); 1/2 cup granulated sugar (for crumble topping); 3 tablespoons salted butter, softened; 1 cup powdered sugar (for glaze); 1 tablespoon heavy cream; 1/2 teaspoon vanilla extract (for glaze)

Description

This Strawberry Rhubarb Bread is a moist and tender quick bread filled with juicy strawberries and tart rhubarb, topped with a buttery crumble and sweet vanilla glaze. Perfect for breakfast, brunch, dessert, or an afternoon snack, this homemade loaf delivers the perfect balance of sweet and tangy flavors in every slice.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup vegetable oil
1/2 cup milk
1 large egg
2 teaspoons vanilla extract
1 cup chopped fresh strawberries
1 cup thinly sliced rhubarb
1/2 cup all-purpose flour (for crumble topping)
1/2 cup granulated sugar (for crumble topping)
3 tablespoons salted butter, softened
1 cup powdered sugar (for glaze)
1 tablespoon heavy cream
1/2 teaspoon vanilla extract (for glaze)

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Instructions

Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan.
In a medium mixing bowl, whisk together the granulated sugar, vegetable oil, milk, egg, and vanilla extract until smooth and fully combined.
In a separate large bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the chopped strawberries and sliced rhubarb evenly throughout the batter.
Pour the batter into the prepared loaf pan and spread evenly with a spatula.
In a small bowl, combine the crumble topping ingredients: flour, sugar, and softened butter. Mix until crumbly.
Sprinkle the crumble topping evenly over the batter.
Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the glaze, whisk together powdered sugar, heavy cream, and vanilla extract until smooth.
Drizzle the glaze over the cooled Strawberry Rhubarb Bread before slicing and serving.

Notes

Toss the strawberries and rhubarb with 1 tablespoon of flour before folding them into the batter to prevent sinking.
Use room-temperature milk and egg for a smoother batter and more even baking.
If the top browns too quickly, loosely cover the loaf with foil during the last 15 minutes of baking.
Store the bread in an airtight container at room temperature for up to 3 days.
This bread freezes well for up to 3 months when wrapped tightly.
Frozen strawberries and rhubarb can be used if thawed and drained properly.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 428 kcal
Sugar: 35 g
Sodium: 210 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 64 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 38 mg