strawberryrhubarbbread-33Okay, I’m pretty psyched by the onset of spring. The other week I was all excited about the strawberries, as evidenced by the Strawberry Scones. Now, the spring produce joy is only heightened by the sudden availability of rhubarb. While I love strawberries, I really love strawberries and rhubarb together. The tartness of the rhubarb reigns in the sweetness of spring strawberries, bringing everything in balance. I also am looking forward to experimenting with rhubarb on its own, as I can imagine intriguing applications of all that lovely tart goodness.

However, today I’m sticking with the classic strawberry/rhubarb combination, but used it in a new way for me. Usually, I go straight for a strawberry rhubarb pie or crisp, but I decided to try a quick bread this time around. The assertive sweetness of the combo is toned down for this breakfast goodie, and the walnuts add a rich earthiness that rounds out the bright fruit flavors. The quick bread is easy to throw together and makes a great breakfast or afternoon snack. The hardest part is once the aroma begins to infiltrate the kitchen and you are stuck waiting for the bread to finish cooking. Such sweet torture.

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1 1/2 C Flour, all purpose1/2 C Wheat Flour
1/2 C Sugar
1/2 C Light Brown Sugar
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
1 C Milk (or buttermilk, or plain yogurt)
1 Tbsp Lemon Juice
Zest of 1 Lemon
1 Egg, large
1 tsp Vanilla
1/4 C Olive Oil
3/4 C Strawberries, chopped
3/4 C Rhubarb, peeled and chopped
1/3 C Walnuts, Chopped

 

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Preheat the oven to 350º F and line a loaf pan with parchment paper.

Whisk together the flours, baking soda, salt and cinnamon. Lightly stir in the strawberries, walnuts and rhubarb.

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If using milk, stir the lemon juice in the milk and set aside to let the milk sour. If using yogurt or buttermilk, this step is unnecessary.

Whisk together the milk, egg, vanilla, olive oil, lemon zest and sugars.

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Fold the wet ingredients into the dry until it just comes together. It is okay if there are still a few lumps. Pour the batter into the lined loaf pan and bake for 50 to 75 minutes. If you’d like, you can sprinkle the top with cinnamon and sugar before cooking.

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When the bread has finished cooking, remove from the oven and let sit in the loaf pan for a few minutes before turning out onto a wire rack.

In theory, one should wait for the bread to cool before slicing into it, but I’m a sucker for fresh, warm quick breads, so I usually only wait ten minutes or so.  Patience is not always one of my virtues.

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Strawberry Rhubarb Quick Bread
 
Prep time

Cook time

Total time

 

Recipe By:

Ingredients
  • 1½ C Flour, all purpose
  • ½ C Wheat Flour
  • ½ C Sugar
  • ½ C Light Brown Sugar
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ½ tsp Cinnamon
  • 1 C Milk (or buttermilk, or plain yogurt)
  • 1 Tbsp Lemon Juice
  • Zest of 1 Lemon
  • 1 Egg, large
  • 1 tsp Vanilla
  • ¼ C Olive Oil
  • ¾ C Strawberries, chopped
  • ¾ C Rhubarb, peeled and chopped
  • ⅓ C Walnuts, Chopped

Instructions
  1. Preheat the oven to 350º F and line a loaf pan with parchment paper.
  2. Whisk together the flours, baking soda, salt and cinnamon. Lightly stir in the strawberries, walnuts and rhubarb.
  3. If using milk, stir the lemon juice in the milk and set aside to let the milk sour. If using yogurt or buttermilk, this step is unnecessary.
  4. Whisk together the milk, egg, vanilla, olive oil, lemon zest and sugars.
  5. Fold the wet ingredients into the dry until it just comes together. It is okay if there are still a few lumps. Pour the batter into the lined loaf pan and sprinkle the top with cinnamon and sugar before cooking.
  6. Bake for 50 to 75 minutes.
  7. When the bread has finished cooking, remove from the oven and let sit in the loaf pan for a few minutes before turning out onto a wire rack.
  8. Let cool before slicing.

 

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