Strawberry Rhubarb Bread

I am so excited that the summer has finally begun!! The weather these days is amazing so we had some great BBQ this past weekend. I love summer. Love picnics… Sparkling blue sea… Cold drinks with ice… Sunbathes… Refreshing ice creams. Yeah, the summer is definitely a good time to relax and have fun!

After a great weekend – I am ready to start a new week and bring you some delicious recipes to try. Are you ready to taste this bread? Do I need to say this was so yummy? It was!

This strawberry rhubarb bread drizzled with maple cinnamon glaze is something you must try. SO moist, soft and very flavorful. All your friends will love this!

Who doesn’t love strawberries with rhubarb? This combination is unbeatable! The perfect balance of tartness from the rhubarb along with the sweetness from the strawberries. Combining these flavors with cinnamon makes this bread ultra delicious!

Have you ever made something so good that you couldn’t stop eating it? This bread is exactly that. I couldn’t stop eating this because it tasted so good… Just melted in my mouth!

Will go have a slice now, if you please. Thinking and writing all this really made me hungry!

This bread will surprise your taste buds and make your day!

5 from 1 vote

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Strawberry Rhubarb Bread

Prep Time

15 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 20 mins

 

Servings: 1 loaf

Author: Yummy Addiction

Ingredients

For The Bread:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg , at room temperature
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1 cup low-fat buttermilk
• 1 teaspoon vanilla extract
• 1 cup chopped rhubarb
• 1/2 cup fresh strawberries , quartered

For The Maple Cinnamon Glaze:

• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• 2-3 tablespoons heavy cream

Instructions

1. Preheat oven to 350F. Lightly spray a 9x5 loaf pan with nonstick spray. Set aside.

For the bread:

1. Whisk together flour, baking soda, cinnamon, and salt. In another bowl, beat egg with sugar and oil. Gradually stir in buttermilk and vanilla. Slowly pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over-mix. Gently stir in the rhubarb and strawberries.

2. Pour batter into prepared loaf pan, cover loosely with foil and bake for 30 minutes. Remove foil and bake for another 25-35 minutes or until a toothpick inserted into center of the bread comes out clean. Let bread cool in pan for 10 minutes, then carefully turn out onto a wire rack to cool completely before glazing and slicing.

For the glaze:

1. Whisk the powdered sugar, maple syrup, cinnamon and heavy cream together until combined and creamy (add more heavy cream depending how thick you want the glaze). Drizzle over cooled bread.