Strawberry Rhubarb Bread with Maple Cinnamon Glaze
Celebrate spring with this quick bread packed with strawberries and rhubarb. Featuring maple cinnamon glaze, it’s so moist and tender that it melts in your mouth!
Servings: 10 slices
Calories: 300kcal
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 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
Instructions
- Preheat oven to 350F. Lightly spray a 9x5 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.
Video
Nutrition
Calories: 300kcal | Carbohydrates: 51.4g | Protein: 4.2g | Fat: 8.8g | Cholesterol: 21.3mg | Sodium: 220mg | Sugar: 31g