Skip to main content

Strawberry Rhubarb Quick Bread

I hope that you've enjoyed Spring Sweets Week as much as I have!  I've found so many new things that I can't wait to try, my fellow bloggers are so creative. For my last recipe, I'm sharing a spin on a quick bread that I found in my Gram's recipe box. Hers used blueberries, but I swapped those out for some strawberries and rhubarb.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.


If you can't get fresh strawberries or rhubarb, frozen is fine. I put in some rhubarb plants last year and was lucky to have frozen some in 1 cup portions, it's hard to find here this time of year.  I like to toss add ins for quick breads, muffins, and cakes with a little flour to keep it from sinking to the bottom, something that my Gram taught me to do.

I sprinkle the top with a bit of raw sugar before baking, I just love the sparkle and crunch it gives the bread. You can skip this step and leave it plain, or you could make a glaze.



Check out that gorgeous bread! I absolutely love the large, easy to grab edge on the Anolon loaf pans.  I can't tell you how many times I've smushed a bread or a cake trying to get a grip on it with a big oven mitt.


Thank you so much to Anolon for sponsoring Spring Sweets Week! Be sure to go below and enter for your chance to win a prize package from them or one of our other awesome sponsors! 

Strawberry Rhubarb Quick Bread

Strawberry Rhubarb Quick Bread
Author: Jolene's Recipe Journal

Ingredients

  • 1 large egg
  • 1 cup milk
  • 3 tablespoons vegetable oil
  • 1t vanilla extract
  • 2 cups flour (divided)
  • 1 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup chopped rhubarb (frozen is fine, don't defrost first)
  • 1 cup chopped strawberries
  • 1 teaspoon raw sugar, for sprinkling on top (optional)

Instructions

  1. Preheat oven to 350º.
  2. Combine egg, milk, oil and vanilla in a large bowl.
  3. In another bowl, combine 1 1/2 cups flour, sugar, baking powder, salt and cinnamon. 
  4. Measure strawberries and rhubarb into another bowl, and toss with remaining 1/2 cup flour.  This will help to keep it from sinking to the bottom of the bread. 
  5. Spray pan with cooking spray.  Pour in batter.
  6. Sprinkle top with raw sugar, if desired.
  7. Bake for 50 to 55 mins or until the center tests done.
  8. Let cool in pan for 10 to 15 minutes, then move to a rack to cool completely.

Recommended Products:

strawberry, rhubarb, quick bread
Dessert, breakfast
American

a Rafflecopter giveaway

Friday #SpringSweetsWeek Recipes




Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Comments

  1. Always on the lookout for new rhubarb recipes. This is going to be made here come rhubarb season.

    ReplyDelete
  2. One recipe I'll make for hubby who loves rhubarb!

    ReplyDelete
  3. This strawberry rhubarb bread looks incredible! I'm always looking for new recipes as my family loves the combo!

    ReplyDelete
  4. This comment has been removed by the author.

    ReplyDelete
  5. Quick breads are always so easy and so flavorful. I love your flavors!

    ReplyDelete
  6. Yeah, it's finally rhubarb season! That definitely requires a sweet treat to celebrate!

    ReplyDelete
  7. I'm a huge fan of quick breads. Can't wait to try this strawberry one.

    ReplyDelete
  8. I have always loved strawberry rhubarb pie. Never thought to make it into a bread! YuM!!

    ReplyDelete
  9. Strawberry and rhubarb are perfect together for spring!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick