This Strawberry Rhubarb Bread is the ultimate celebration of spring flavors, combining the tart, zesty snap of fresh rhubarb with the sun-ripened sweetness of diced strawberries. Unlike traditional quick breads that can sometimes be dry, this loaf is incredibly moist thanks to the addition of buttermilk and melted butter.
Finished with a delicate strawberry-infused glaze, this vibrant pink-flecked bread is perfect for a special brunch, an afternoon tea, or as a bright, fruity treat to share with friends and neighbors.
Recipe Details
- Flavor Profile: A harmonious blend of tart rhubarb and sweet strawberry, enhanced by a double dose of strawberry extract for a bold, berry-forward aroma.
- Textures: A tender, soft-crumbed loaf with juicy pockets of fruit and a smooth, sweet glaze.
- Total Time: Approximately 15 minutes of prep and 55–60 minutes of baking.
- Difficulty Level: Easy. This is a straightforward “mix-and-bake” quick bread that requires no yeast or rising time.
What You’ll Need
To bake this beautiful loaf, you will need a base of all-purpose flour, granulated sugar, and leavening agents. The moisture comes from a combination of melted unsalted butter, buttermilk, and eggs. For the signature flavor, you will use both vanilla and strawberry extracts. The star ingredients are one cup of finely diced rhubarb and 1 1/2 cups of fresh strawberries. For the finishing touch, a simple glaze of powdered sugar, buttermilk, and more strawberry extract is drizzled over the top.
Ingredient Notes
- Strawberry Extract – This is used in both the bread and the glaze to intensify the natural berry flavor, ensuring the strawberry notes don’t get lost behind the tart rhubarb.
- Buttermilk – The acidity in buttermilk reacts with the baking powder to create a light, airy rise and an exceptionally tender crumb.
- Fresh Rhubarb – Dicing the rhubarb small ensures it softens completely during the bake, distributing its tart flavor evenly throughout every slice.
- Melted Butter – Using melted butter instead of oil provides a rich, bakery-style flavor and a golden-brown crust.
- Kosher Salt – A full teaspoon of salt is essential to balance the sweetness of the sugar and the acidity of the fruit.
Add-ins and Substitutions
- Lemon Zest: Add the zest of one lemon to the batter for an extra layer of bright, citrusy acidity.
- Walnuts or Pecans: Fold in 1/2 cup of chopped nuts for a bit of earthy crunch that contrasts well with the soft fruit.
- Sour Cream Swap: If you don’t have buttermilk, you can substitute a mixture of 1/2 cup sour cream and 1/4 cup milk for a similar tangy result.
How to Make Strawberry Rhubarb Bread
The secret to this bread’s perfect fruit distribution lies in a simple “flour toss” technique before the berries are added to the batter.
Preheat your oven to 350F and prepare a 9×5-inch loaf pan. In a large bowl, whisk together the sugar, extracts, melted butter, buttermilk, and eggs. In a separate bowl, whisk your dry ingredients. Here is the trick: remove 2 tablespoons of that flour mixture and toss it with your diced strawberries and rhubarb. This light coating helps the fruit grip the batter so it doesn’t sink to the bottom of the pan.
Mix the remaining flour into the wet ingredients until just combined, then gently fold in the floured fruit. Pour into your pan and bake for 55–60 minutes. Once cooled, whisk together the powdered sugar, buttermilk, and strawberry extract to create a thick glaze to drizzle over the top.
Pro Tip: To get the cleanest slices, always use a serrated knife (like a bread knife) and wait until the loaf is completely cool before glazing and cutting. Cutting into the bread while it is still warm can cause the delicate fruit-filled crumb to tear or appear “gummy” before it has had a chance to fully set.
Recipe Tips
- Small Dice: Keep your fruit pieces small. If the strawberry chunks are too large, they release too much moisture in one spot, which can create large holes or soggy pockets in your bread.
- Don’t Over-mix: As with any quick bread, over-mixing the batter after adding the flour will develop the gluten, leading to a tough, dense loaf rather than a tender one.
- Check for Doneness: Use a long toothpick or skewer. Because of the high fruit content, be sure to test the very center of the loaf to ensure no raw batter remains.
- Glaze Consistency: Add the buttermilk to the glaze one teaspoon at a time. You want it thick enough to ribbon off the whisk rather than being a thin liquid that immediately soaks into the bread.
FAQs
Can I use frozen fruit? You can, but it is not recommended for this specific recipe. Frozen strawberries release significantly more water than fresh ones, which can drastically change the bake time and the texture of the crumb.
Why did my fruit still sink? This usually happens if the batter was over-mixed (becoming too thin) or if the fruit wasn’t tossed thoroughly in the reserved flour. Make sure the fruit is well-coated before folding it in.
How do I store this bread? Because of the high moisture content from the strawberries, it is best to store this bread in the refrigerator in an airtight container for up to 5 days.
Serving Suggestions
- Toasted with Butter: Lightly toast a slice and spread with a bit of salted butter to highlight the sweet and tart flavors.
- Dessert Style: Serve a warm slice with a dollop of whipped cream or a small scoop of vanilla bean ice cream.
Make This Recipe in Advance
This bread is actually easier to slice and often tastes even better the day after it is baked, as the fruit flavors have more time to meld. You can bake the loaf, let it cool, and wrap it tightly in plastic wrap (without the glaze) overnight. Add the fresh glaze just before you plan to serve it for the most beautiful presentation.
Zesty Strawberry Rhubarb Quick Bread with Sweet Buttermilk Glaze
- Total Time: 75 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A moist and vibrant quick bread featuring the zesty tartness of fresh rhubarb paired with sun-ripened strawberries. Topped with a delicate strawberry buttermilk glaze, this zesty loaf is a stunning addition to any spring brunch or afternoon tea.
Ingredients
For the Bread
- 1 cup sugar, 1/2 cup melted butter, 3/4 cup buttermilk, 2 eggs
- 1 tsp vanilla, 1 tsp strawberry extract
- 2 cups all-purpose flour, 1 tsp salt, 1 tbsp baking powder
- 1 cup diced rhubarb, 1 1/2 cups diced strawberries
For the Glaze
- 1/2 cup powdered sugar
- 1 to 1.5 tbsp buttermilk
- 1/2 tsp strawberry extract
Instructions
Prep: Preheat oven to 350°F. Grease a 9×5 loaf pan.
Wet Mix: Whisk sugar, extracts, melted butter, buttermilk, and eggs until smooth.
Flour Toss: Whisk flour, salt, and baking powder. Toss 2 tbsp of this mix with the diced fruit to prevent sinking.
Combine: Fold remaining dry ingredients into wet until just combined. Fold in floured fruit.
Bake: Bake 55–60 mins until a skewer comes out clean. Cool completely in the pan.
Glaze: Whisk powdered sugar, buttermilk, and extract. Drizzle over cooled loaf.
Notes
The Flour Toss: Coating fruit in flour creates surface friction, keeping them suspended in the batter during the bake.
Storage: Store in an airtight container in the fridge for up to 5 days due to high moisture content.
Pro Tip: Wait until 100% cool before slicing with a serrated knife to prevent tearing the fruit pockets.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 28
- Sodium: 295
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 62
Keywords: strawberry rhubarb bread, spring quick bread, strawberry glaze, easy brunch recipes, moist fruit bread
