This Strawberry Rhubarb Bread is a perfect combination of the tartness of rhubarb and the delicate sweetness of strawberries. Featuring maple cinnamon glaze, it’s so moist and tender that it melts in your mouth!
This recipe was originally published on June 3, 2014, and was republished in May 2023 to add better quality photos, re-test the recipe, and add more helpful tips.
There is no shortage of fruit bread recipes on the blog but this strawberry rhubarb bread is one of my absolute favorites. It’s an old recipe (created about 10 years ago) but every single year, as soon as rhubarb hits the shelves, I find myself coming back to it.
Together with asparagus, rhubarb is one of the first crops of the year so it just screams spring to me. Thanks to Mother Nature, its season coincides with strawberries so we can enjoy this fantastic combination of flavors.
The tartness of rhubarb combined with the delicate sweetness of strawberries hits just the right spot in every bite. I also tried this combination in my strawberry rhubarb hand pies and the result was exquisite.
This strawberry rhubarb bread is so moist that it literally melts in your mouth. And the maple cinnamon glaze is like a cherry on top. Perfect any time of the day with a cup of coffee or tea.
Why You’ll Love This Recipe
- This bread is really easy to make. It requires only 15 minutes of prep time.
- It’s so moist and tender that it’s impossible not to like it.
- Rhubarb season is short so take a break from banana bread and make this one instead!
- Rhubarb – The main star of this recipe. Fresh in-season rhubarb is recommended for the bread. It’s possible to use frozen rhubarb instead but don’t thaw before using or it will become too soggy.
- Strawberries – Fresh berries, quartered.
- Flour – Use simple all-purpose flour.
- Baking soda – Works as a leavening agent, helps to make your bread fluffy.
- Cinnamon – We use it both in the batter and for the glaze.
- Egg – Use a large egg at room temperature.
- Sugar – Use simple granulated sugar for the batter and powdered sugar when making the glaze.
- Coconut oil – Any vegetable oil works for this recipe but I like using coconut oil.
- Buttermilk – Needed to activate baking soda. I don’t recommend skipping it or replacing with anything else.
- Vanilla extract – It adds a nice flavor.
- Milk – Needed for the glaze to create that creamy consistency. Any plant-based milk can also be used.
Start by combining together the dry ingredients: flour, baking soda, cinnamon, and salt.
In another bowl, combine the wet ingredients. Start by beating the egg with granulated sugar and coconut oil. Next, gradually stir in buttermilk and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until combined (try to avoid over-mixing). Gently stir in strawberries and chopped rhubarb.
Pour the batter into a parchment lined or greased 9×5 loaf pan. Cover loosely with foil and bake for half an hour. Remove foil and keep baking for another 25-35 minutes. Check the doneness by inserting a toothpick into the bread. If it comes out clean, your bread is ready.
Let the bread cool a bit before taking it out of the pan. Place on a wire rack and let it cool completely before pouring the glaze over it and slicing.
To prepare the glaze, just whisk powdered sugar, maple syrup, cinnamon, and non-dairy milk together until you get a creamy consistency. Add more milk if you want your glaze to be thinner.
Once the bread has cooled down, pour the glaze over it.
Store strawberry rhubarb bread in an airtight container on the counter for 2-3 days. Or in the refrigerator for up to a week. Don’t worry about the fact that dairy is used in the glaze. A large amount of sugar stabilizes a small amount of milk and acts as a preservative.
You can also freeze this bread. I would recommend freezing it without the glaze but it will also work if you’ve already glazed the loaf. Wrap it first in plastic wrap and then in foil or place it in a storage container or a resealable freezer bag.
I am sure that you and your family will love this strawberry rhubarb bread. It’s super comforting and makes any day better. Make sure to check out more fruit bread recipes on the blog.
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Strawberry Rhubarb Bread with Maple Cinnamon Glaze
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 melted coconut oil
- 1 cup low-fat buttermilk
- 1 teaspoon vanilla extract
- 1 cup diced 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
- 1-2 tablespoons milk
- Preheat oven to 350F. Lightly spray a 9×5 loaf pan with nonstick spray. Set aside.
For the bread:
- 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.
- 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:
- Whisk the powdered sugar, maple syrup, cinnamon and milk together until combined and creamy (add more milk if you want your glaze a bit thinner). Drizzle over cooled bread.