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A cooled strawberry rhubarb loaf on a white marble cooktop, as a spoon drizzles a glossy powdered sugar glaze over the top. The glaze slowly sets, ready to be sliced and served.

Strawberry Rhubarb Bread Recipe

This Strawberry Rhubarb Loaf is the perfect balance of sweet and tart, with juicy berries and tangy rhubarb baked into a soft, moist bread. A simple glaze adds the perfect finishing touch!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 258 kcal

Equipment

  • Mixing bowls – For combining ingredients.
  • Whisk & spatula – For mixing.
  • 9 x 5-inch loaf pan – For baking the bread.
  • Oven – Preheating and baking.
  • Wire rack – For cooling the loaf.

Ingredients
  

  • 1 cup strawberries diced (150 grams)
  • 1 cup rhubarb diced (120 grams)
  • 2 tablespoons all purpose flour
  • 2 cups all purpose flour 270 grams
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¾ cup granulated sugar
  • ½ cup milk
  • ½ cup vegetable or canola oil
  • 1 large egg
  • 1 teaspoon vanilla

Glaze

  • ¾ cup powdered sugar
  • 1 tablespoons milk

Instructions
 

  • Preheat & prep: Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
    A greased 9x5-inch loaf pan sits on a white marble cooktop, ready for baking. The oven in the background is preheating to 350°F (175°C).
  • Mix fruit & flour: Toss diced strawberries and rhubarb with 2 tbsp flour; set aside.
    Diced strawberries and rhubarb are being tossed with flour in a glass mixing bowl on a white marble cooktop. A wooden spoon stirs gently to coat the fruit evenly.
  • Combine dry ingredients: In a bowl, whisk 2 cups flour, baking powder, and salt.
    A glass mixing bowl on a white marble cooktop filled with all-purpose flour, baking powder, and salt. A whisk is blending the dry ingredients together.
  • Make batter: In a large bowl, whisk sugar, oil, milk, egg, and vanilla. Stir in dry ingredients.
    A glass mixing bowl on a white marble cooktop with sugar, oil, milk, egg, and vanilla being whisked into a smooth batter. The wet ingredients glisten under the kitchen light.
  • Fold in fruit: Gently fold in the strawberry-rhubarb mixture.
    A glass mixing bowl on a white marble cooktop as the floured strawberry-rhubarb mixture is gently folded into the batter with a spatula.
  • Bake: Pour batter into the pan and bake for about 1 hour or until a toothpick comes out clean.
    A greased loaf pan on a white marble cooktop, filled with smooth strawberry-rhubarb batter, ready to go into the oven.
  • Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack.
    A golden-brown strawberry rhubarb loaf rests on a cooling wire rack on a white marble cooktop. The loaf has risen beautifully with a slight crack on top.
  • Glaze & serve: Whisk powdered sugar with milk, drizzle over the loaf, let set, then slice and enjoy!
    A cooled strawberry rhubarb loaf on a white marble cooktop, as a spoon drizzles a glossy powdered sugar glaze over the top. The glaze slowly sets, ready to be sliced and served.