Are you ready to bake a bread that's as vibrant and delicious as a summer sunset? This strawberry rhubarb bread is the perfect combination of sweet and tart, moist and fluffy. It’s incredibly easy to make, even for beginner bakers, and makes a fantastic homemade treat for breakfast, brunch, or a delightful afternoon snack. This recipe is guaranteed to become a family favorite, a delicious addition to your collection of easy recipes and healthy meals, perfect for those busy weeknights craving quick dinner ideas.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 4 cups chopped rhubarb
- 2 cups sliced strawberries
Instructions:
Get started: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This simple step ensures your bread releases easily once baked.
Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Setting up your ingredients beforehand makes the baking process smoother and more efficient.
Cream together butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best achieved using an electric mixer, but can be done by hand if you prefer a good arm workout!
Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Overmixing can result in a tough bread.
Fold in fruit: Gently fold in the chopped rhubarb and sliced strawberries. Be careful not to overmix at this stage, to preserve the fruit's texture.
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Always check for doneness a few minutes before the minimum baking time to avoid overbaking.
Cool and serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This allows the bread to set properly and prevents it from becoming soggy.
Tips for the Best Strawberry Rhubarb Bread:
- Use fresh fruit: Fresh rhubarb and strawberries will give you the best flavor and texture.
- Don't overmix: Overmixing the batter will develop the gluten in the flour, resulting in a tough bread.
- Check for doneness: Use a wooden skewer or toothpick to check if the bread is baked through.
- Cool completely: Allowing the bread to cool completely will prevent it from crumbling when sliced.
Variations:
- Add nuts: Chopped walnuts or pecans would be a delicious addition to this bread.
- Use different berries: Raspberries, blueberries, or blackberries would also be tasty substitutions.
- Make muffins: This batter can easily be used to make muffins instead of a loaf.
Nutritional Information (per slice, approximate):
- Calories: Approximately 250-300
- Fat: 10-12g
- Carbohydrates: 35-40g
- Sugar: 15-20g
- Protein: 3-4g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
This delicious homemade bread is perfect for any occasion. Enjoy the delightful combination of sweet strawberries and tangy rhubarb in every bite! It’s a fantastic example of delicious dishes you can easily create at home, proving that healthy meals don’t have to be complicated. Try it today and impress your family and friends with this simple yet stunning baked good.