Description
A moist loaf that combines the sweet and tart flavors of strawberries and rhubarb, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon (optional)
- 3/4 cup Granulated sugar
- 1/4 cup Brown sugar
- 1/2 cup Unsalted butter, melted and cooled
- 2 Large eggs
- 1 cup Plain Greek yogurt or sour cream
- 1 teaspoon Vanilla extract
- 1 cup Fresh strawberries, diced
- 1 cup Fresh rhubarb, diced
- 1/2 cup Chopped pecans or walnuts (optional)
- 1 teaspoon Lemon zest (optional)
- 2 tablespoons Coarse sugar for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.
- Whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using) in a medium bowl.
- Combine the granulated sugar, brown sugar, and melted butter in a larger bowl until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the yogurt and vanilla extract.
- Fold the dry ingredients into the wet ingredients until just combined.
- Fold in the diced strawberries, rhubarb, and any optional add-ins like nuts or lemon zest.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle some coarse sugar on top for a crunchy finish.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with butter, or enjoy plain. This bread stores well for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg