Healthy Strawberry Rhubarb Bread
Looking for something to bake this summer? Strawberry Rhubarb Bread is the perfect summer baking recipe! It’s moist, fluffy, and nutritious.
What is Strawberry Rhubarb Bread?
Only the most perfect summer quick-bread recipe!
If you’re looking for a great way to use up any excess rhubarb from your garden or local strawberries that are past their prime, this is the perfect recipe for you!
This recipe is fluffy and moist like banana bread, but full of juicy strawberries and tangy rhubarb. It was inspired by my Summer Strawberry Rhubarb Muffins recipe from a few summers ago.
Not only is this quick-bread recipe tasty, this Strawberry Rhubarb Bread is also nutritious thanks to the addition of whole wheat flour and three different fruits/vegetables: mashed banana, strawberries, and rhubarb. Yes, rhubarb is actually a vegetable!
Ingredients for Strawberry Rhubarb Bread:
To make this recipe, you’ll need:
Dry ingredients:
- Whole wheat flour
- Sugar
- Baking powder and baking soda
- Ground cinnamon and ginger
Wet ingredients:
- Mashed bananas
- Avocado oil
- Vanilla extract
- Egg
- Milk of choice
How to Make Healthy Strawberry Rhubarb Bread:
- Combine dry ingredients: Add all dry ingredients (except strawberries and rhubarb) to a large mixing bowl and stir to combine.
- Combine wet ingredients: To a separate smaller mixing bowl, whisk together all wet ingredients until well-combined.
- Add wet ingredients to dry ingredients: Pour the wet ingredient mixture into the dry ingredient mixture and stir until just combined. Be careful not to over-mix! Lastly, gently fold in the chopped strawberries and rhubarb.
- Bake: Bake the loaf in the oven at 350F for approximately 50 minutes, until a toothpick comes out clean. Once it is removed from the oven, let the bread cool in the loaf pan for 20 minutes, then remove from the pan and transfer bread to a wire cooling rack to cool completely.
How to Store the Strawberry Rhubarb Loaf:
Because the loaf is quite moist, it is best to store the sliced Strawberry Rhubarb Bread in an airtight container in the refrigerator. It will keep up to 1 week in the fridge. Alternatively, you can store the sliced loaf in the freezer up to 1 month.
Enjoy a slice of Strawberry Rhubarb Bread with:
You can enjoy this delicious loaf on its own or with…
- a generous pat of butter
- almond butter or cashew butter
- a mug of coffee or tea
More Healthy Muffins & Loaves Recipes:
- Vegan Whole Grain Banana Bread
- Whole Wheat Banana Chocolate Chip Muffins
- Summer Strawberry Rhubarb Muffins
- One-Bowl Healthy Carrot Muffins
- Vegan Blueberry Banana Muffins
- Strawberry Rhubarb Loaf Cake
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Healthy Strawberry Rhubarb Bread
Ingredients
Dry Ingredients:
- 1 1/2 cups whole wheat flour
- 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1 cup diced strawberries
- 1 cup diced rhubarb
Wet Ingredients:
- 2 medium ripe bananas, mashed
- 1/4 cup avocado oil, or other mild-tasting oil like refined coconut oil or canola oil
- 1/3 cup milk of choice
- 1 large egg, or 1 flax egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350F and line a loaf pan with parchment paper.
- Add all dry ingredients (except strawberries and rhubarb) to a large mixing bowl and stir to combine.
- To a separate smaller mixing bowl, whisk together all wet ingredients until well-combined.
- Pour the wet ingredient mixture into the dry ingredient mixture and stir until just combined. Be careful not to over-mix! Lastly, gently fold in the chopped strawberries and rhubarb.
- Bake the loaf in the oven at 350F for approximately 50 minutes, until a toothpick comes out clean. Once it is removed from the oven, let the bread cool in the loaf pan for 20 minutes, then remove from the pan and transfer bread to a wire cooling rack to cool completely.
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