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