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Strawberry Rhubarb Bread

This delightful strawberry rhubarb bread combines sweet strawberries and tart rhubarb into a moist loaf that’s perfect for breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup Greek yogurt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Fruits
  • 1 1/2 cups fresh strawberries, chopped
  • 1 cup rhubarb, chopped

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the Greek yogurt, vegetable oil, eggs, and vanilla extract, whisking until smooth.
  4. Gradually fold the wet mixture into the dry ingredients, mixing just until combined. Avoid over-mixing!
  5. Gently fold in the chopped strawberries and rhubarb.
  6. Transfer the batter to the prepared loaf pan, spreading it evenly.
Baking
  1. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Use ripe strawberries and fresh rhubarb for the best flavor. You can also substitute the rhubarb with green apples for a different twist. Store leftovers in an airtight container at room temperature for up to three days, or in the fridge for up to a week.