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Bird's-eye view of a rectangular loaf topped with strawberry and rhubarb pieces, a yogurt glaze, and cinnamon specks.

Strawberry Rhubarb Bread – Moist Sweet & Tart Loaf

Moist strawberry rhubarb bread with a tender crumb, made with fresh fruit and optional nuts. A simple quick bread recipe.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour 250 g
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.75 cup granulated sugar 150 g
  • 0.25 cup brown sugar 50 g
  • 0.5 cup unsalted butter 113 g, melted and cooled
  • 2 large eggs
  • 1 cup plain Greek yogurt or sour cream 240 g
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries diced
  • 1 cup fresh rhubarb diced
  • 0.5 cup chopped pecans or walnuts 60 g, optional
  • 1 tsp lemon zest optional
  • 2 tbsp coarse sugar 25 g, for topping, optional

Instructions
 

  • Preheat and Prepare Pan:

    Set oven to 350°F (175°C). Butter a 9x5 inch loaf pan and line it with parchment.

  • Mix Dry Ingredients:

    In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon with a whisk.

  • Combine Wet Ingredients:

    In a large bowl, blend granulated sugar, brown sugar, and melted butter until uniform. Beat in eggs one by one, ensuring each is incorporated. Mix in yogurt and vanilla.

  • Fold in Fruit:

    Slowly fold the flour mixture into the wet mixture until barely combined. Carefully fold in diced strawberries, rhubarb, and any optional nuts or zest.

  • Fill and Top Pan:

    Transfer batter to the prepared pan, leveling the top. If using, sprinkle coarse sugar over the surface.

  • Bake and Cool:

    Bake for 55-65 minutes until a toothpick inserted in the center emerges clean. Let cool in the pan for 15 minutes, then move to a wire rack to finish cooling.
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