Easy Strawberry Rhubarb Bread
A moist and easy quick bread combining sweet strawberries and tart rhubarb, enhanced with Greek yogurt and butter for tenderness. Topped with a golden sugar crust, this loaf is perfect for breakfast or dessert.
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
- Yield: 1 loaf (10–12 slices) 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon (optional)
¾ cup granulated sugar
¼ cup brown sugar
½ cup melted unsalted butter (cooled)
2 large eggs
1 cup Greek yogurt
1 tsp alcohol-free vanilla extract
1 cup diced fresh strawberries
1 cup diced fresh rhubarb
½ cup chopped pecans/walnuts (optional)
1 tsp lemon zest (optional)
2 tbsp coarse sugar (optional, for topping)
Instructions
Preheat oven to 350°F. Grease a 9×5″ loaf pan and line with parchment paper.
In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon (if using).
In a large bowl, blend granulated sugar, brown sugar, and cooled melted butter. Add eggs one at a time, mixing well after each addition. Stir in Greek yogurt and vanilla extract.
Gradually add dry ingredients to wet ingredients until just combined—avoid overmixing.
Gently fold in strawberries, rhubarb, nuts, and lemon zest (if using). Pour batter into the prepared pan.
Sprinkle coarse sugar on top (if desired). Bake 55–65 minutes until a toothpick inserted in the center comes out clean. Let cool 15 minutes in the pan before transferring to a wire rack.
Notes
Swap strawberries or rhubarb with blueberries, peaches, or raspberries.
Avoid overmixing wet and dry ingredients to prevent a dense loaf.
Replace nuts/walnuts/pecans with shredded coconut or chocolate chips for extra texture.
Store bread in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg