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Quick Bread for Teatime

Strawberry Rhubarb Quick Bread

The summery flavors of sweet strawberries and tart rhubarb combine with subtle citrus notes and mild spices to result in this moist, easy-to-make Strawberry Rhubarb Quick Bread. Enjoy with a favorite cup of tea or coffee.
Course Bread
Cuisine Canadian
Keyword quick bread, strawberry rhubarb, strawberry rhubarb quick bread
Servings 12
My Island Bistro Kitchen Barbara99

Ingredients

For the Strawberry Rhubarb Sauce:

  • 4½ oz mashed strawberries
  • 4½ oz rhubarb, cut into ½“ pieces (4½ oz weighed after leaves and root ends of stalks removed)
  • 2 tbsp orange juice

For the Quick Bread:

  • 1¾ cups all-purpose flour
  • ¼ cup almond flour
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp nutmeg
  • 1/4 – ½ tsp cardamom
  • 1/3 cup quick cooking rolled oats
  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • Cooled Strawberry Rhubarb Sauce (recipe above)
  • 1/3 cup vegetable oil
  • 3 tbsp sour cream or Greek yogurt
  • 2 tsp finely grated orange rind
  • 1 tsp pure vanilla extract
  • ½ cup chopped nuts of choice (e.g., pecans, walnuts, pistachios, almonds) (optional)

Instructions

  1. In small saucepan, cook the strawberries and rhubarb with the orange juice over medium low heat just until rhubarb is fork tender, about 6-8 minutes. Mixture should still be a bit chunky, not mushy. Cool completely before proceeding to make bread.

  2. Position oven rack in center of oven and preheat oven to 350°F. Line 9”x5”x3” loaf pan with strips of parchment paper (one strip horizontally across the pan and one strip vertically down the length of the pan), leaving enough paper overhang with which to grasp and lift the loaf to remove it from the pan. Spritz parchment-lined pan very lightly with cooking oil.

  3. In a large bowl, sieve the flours, baking powder, soda, salt, and spices together. Stir in the rolled oats. Make a well in the center of the ingredients. Set the dry ingredients aside.
  4. In bowl of stand mixer fitted with whisk attachment, whisk the eggs at medium speed until frothy. Beat in the sugars until well blended. Reduce speed to medium-low and add the cooled strawberry rhubarb sauce, vegetable oil, sour cream or Greek yogurt, grated orange rind, and vanilla. Beat just until ingredients are combined.
  5. Remove bowl from mixer stand and pour the wet ingredients into the well in the dry ingredients. Stir just until all the dry ingredients are barely incorporated but no dry ingredients remaining visible. Do not overmix as it will result in a tough bread. Stir in the chopped nuts, if using.
  6. Spoon batter into prepared pan and, using a knife, smooth the top of the loaf. Bake for approximately 55-60 minutes, or until cake tester inserted into center of loaf comes out clean. Let loaf rest in pan for 10 minutes after removing from oven then transfer the loaf to a wire rack to cool completely before cutting.

Recipe Notes

Yield: One loaf, apx. 12-14 slices (sliced approximately ½” thick)

Note: Bread is best made the day before it is needed. Let cool completely on wire rack then place in airtight plastic bag and store in refrigerator overnight. Loaf freezes well either wholly or in slices.