Looking for something to bake this summer? Strawberry Rhubarb Bread is the perfect summer baking recipe! It's moist, fluffy, and nutritious.

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!

Looking for something to bake this summer? Strawberry Rhubarb Bread is the perfect summer baking recipe! It's moist, fluffy, and nutritious.

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:

  1. Combine dry ingredients: Add all dry ingredients (except strawberries and rhubarb) to a large mixing bowl and stir to combine.
  2. Combine wet ingredients: To a separate smaller mixing bowl, whisk together all wet ingredients until well-combined.
  3. 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.
  4. 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.
Looking for something to bake this summer? Strawberry Rhubarb Bread is the perfect summer baking recipe! It's moist, fluffy, and nutritious.

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
Looking for something to bake this summer? Strawberry Rhubarb Bread is the perfect summer baking recipe! It's moist, fluffy, and nutritious.

More Healthy Muffins & Loaves Recipes:

Connect with Hannah Magee, RD!

Enjoyed this recipe? Leave a comment and a recipe rating below! It helps other readers find my recipes and I’d truly appreciate it! 🙂

Also, don’t forget to follow me on InstagramFacebook and Pinterest so you don’t miss a thing!

Healthy Strawberry Rhubarb Bread

Whole wheat Strawberry Rhubarb Bread is the perfect summer baking recipe! Not only is it healthy, it's moist, fluffy, and delicious.
Course Baked Goods, Baking, Snack
Cuisine American
Keyword healthy strawberry rhubarb bread, strawberry rhubarb bread, strawberry rhubarb loaf, whole wheat strawberry rhubarb bread
Prep Time 10 minutes
Cook Time 50 minutes
Servings 10 -12 slices
Author hannahmageerd

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.

Notes

Storage Tips:
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.
Substitution Suggestions:
To make this recipe vegan, use a  non-dairy milk and a flax egg instead of a conventional egg. 
To make a flax egg, combine 1 tbsp ground flaxseed with 3 tbsp water. Let sit for 5 minutes and then use as you would an egg in baking recipes.

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe Rating