The Ultimate Honey, Rhubarb, and Strawberry Bread: A Perfect Quick Bread for Spring
This Honey, Rhubarb, and Strawberry Bread is dreamily tender and just sweet enough to justify enjoying it for breakfast, snack, and dessert. It’s truly a dreamy bake that captures the essence of spring!
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For over a decade, this irresistible Honey, Rhubarb, and Strawberry Bread has been a cherished staple in my kitchen, especially during the vibrant days of spring. I initially developed this recipe with a simple goal: to create a quick bread that was so versatile and delicious it could seamlessly transition from a wholesome breakfast treat to a delightful snack, and even a light, satisfying dessert. As someone who appreciates efficiency on busy mornings, I’ve always found quick breads to be an absolute lifesaver – just grab a slice, and you’re good to go!
While my all-time favorite quick bread usually defaults to a classic banana bread, there’s a magical, albeit fleeting, window in late spring when both rhubarb and strawberries are at their peak. During this precious time, I eagerly put my banana bread routine aside to bake this extraordinary rhubarb and strawberry bread instead. It’s a true celebration of seasonal flavors, combining the tartness of rhubarb with the sweet juiciness of fresh strawberries, all brought together with the subtle richness of honey.
Over the years, this beloved quick bread recipe has undergone several thoughtful refinements. I’ve proudly incorporated whole wheat flour and old-fashioned oats into the batter, transforming it into a heartier, more nutritious, and decidedly “better-for-you” strawberry bread. These additions not only enhance the bread’s texture, giving it a comforting chewiness, but they also boost its fiber content, making it a more wholesome choice without compromising on flavor.
I also experimented extensively with the rhubarb-to-strawberry ratio and discovered a wonderful trick: instead of mixing all the strawberries into the batter, reserving some to artfully arrange on top before baking yields superior results. This thoughtful touch does more than just make the bread incredibly pretty, with vibrant red slices peeking through a golden-brown crust. It also prevents the batter from becoming overly wet, ensuring a perfectly tender crumb, while still allowing those beautiful strawberry aromas to infuse the entire loaf as it bakes. The visual appeal alone makes it worth the extra minute of effort!
This Honey, Rhubarb, and Strawberry Bread is truly delightful on its own, whether you enjoy it as a quick breakfast or a satisfying afternoon snack. For the ultimate experience, I always recommend gently warming a slice, even if it’s just for a few seconds in the microwave. The warmth truly awakens the flavors and softens the crumb, making each bite even more enjoyable.
If you’re looking to elevate your experience and truly treat yourself, I have a few suggestions. Try toasting a slice until it’s lightly crisp, then slather it generously with rich butter before drizzling it with a bit of extra honey. The combination of textures and flavors is absolutely divine. Or, for an even more luxurious springtime breakfast, pair it with my homemade Rosé, Strawberry, and Rhubarb Compote. The compote’s tangy sweetness beautifully complements the bread, creating a symphony of seasonal flavors that will make any morning feel special. This pairing is especially perfect for a leisurely weekend brunch or when you want to impress guests with minimal effort.
Essential Tips for Baking Your Best Honey, Rhubarb, and Strawberry Bread
Mastering this delicious quick bread is simple with a few helpful tips. From selecting and preparing your produce to baking it perfectly, these insights will ensure your Honey, Rhubarb, and Strawberry Bread turns out wonderfully every time.
Stock Up on Fresh Rhubarb When It’s in Season
The arrival of rhubarb is a sure sign of spring, and its season is wonderfully, yet fleetingly, beautiful. Depending on your geographical location, rhubarb is typically in season from late April through June. This narrow window is the absolute best time to enjoy its vibrant, tart flavor at its freshest. If you’re a fan of rhubarb (and who isn’t?), I highly recommend stocking up during these months. Freezing extra rhubarb allows you to capture that taste of spring and enjoy delicious rhubarb desserts and treats, like this bread, all year long.
To properly freeze rhubarb, start by preparing the stalks. Carefully cut off and discard the large, leafy ends of each stalk – these leaves are toxic to humans, so it’s crucial to remove them completely. Next, thoroughly clean the stalks under cold running water to remove any dirt or debris. Once clean, chop the rhubarb into ½ to 1-inch pieces; this size is ideal for most recipes, including this bread. Finally, pack the chopped rhubarb into durable freezer bags, pressing out as much air as possible before sealing. Store these bags in a refrigerator freezer for up to one month, or for extended freshness, store them in a chest freezer or any other freezer designed for long-term storage for up to 12 months. This simple step ensures you can enjoy the distinctive flavor of rhubarb even when it’s out of season.
Substitute Frozen Rhubarb to Make This Bread All Year Long
One of the beauties of this recipe is its adaptability. You can absolutely make this delicious Honey, Rhubarb, and Strawberry Bread with either fresh or frozen rhubarb, allowing you to enjoy it regardless of the season. When opting for frozen rhubarb, a small but important step is to thaw it properly. I find it best to thaw frozen rhubarb in a colander placed over a bowl. This setup allows any excess water released during the thawing process to drip away naturally. There’s no need to aggressively squeeze the rhubarb; once it has reached room temperature and most of the moisture has drained, simply pat it dry with a clean paper towel before adding it to the recipe as instructed. This ensures the bread’s batter maintains the correct consistency, preventing a soggy loaf and guaranteeing a perfectly baked quick bread every time.
Do Not Use Frozen Strawberries, Though!
While frozen rhubarb works beautifully, it’s crucial to avoid using frozen strawberries in this bread recipe. There’s a good reason for this specific instruction: thawed strawberries are incredibly watery. Their cellular structure changes significantly upon freezing and thawing, causing them to release a substantial amount of liquid. Incorporating these watery thawed strawberries into your bread batter would introduce too much moisture, fundamentally altering the batter’s consistency. This excess water can lead to a dense, gummy, or even undercooked bread, making the baking process incredibly difficult and the final product disappointing.
If fresh strawberries are simply not available, don’t despair! You have a couple of delicious alternatives. You can easily replace the strawberries with an equal amount of additional chopped rhubarb for a wonderfully tart, super “rhubarby” treat. Alternatively, you can certainly use frozen strawberries to make my delightful strawberry and rhubarb compote. Serve this vibrant compote alongside your freshly baked rhubarb bread to still achieve that wonderful strawberry flavor and balance, or simply slather a slice of bread with your favorite strawberry jam for a similar burst of fruity sweetness. These creative substitutions ensure you can still enjoy a fantastic quick bread, even without fresh strawberries.
Fan of Maple Syrup? Swap it in for the Honey
For those who adore the distinct flavor of maple syrup, this recipe offers a delightful customization option. If you have high-quality maple syrup on hand, feel free to use it in this rhubarb and strawberry bread recipe as a direct substitute for the honey. Simply use the same quantity of maple syrup as you would honey, and you’ll be rewarded with a wonderfully aromatic bread. The robust, earthy sweetness of maple syrup pairs exceptionally well with the tartness of rhubarb and the sweetness of strawberries, creating a unique and equally delicious flavor profile. After all, maple syrup always brings a touch of warmth and sophistication to any baked good, making this a fantastic variation for those who prefer its distinctive taste.
Make Sure to Bake This Strawberry Bread All the Way Through
Given that both rhubarb and strawberries are fruits with a significant water content, they will naturally release a fair amount of moisture during the baking process. This characteristic means that you’ll need to properly test this bread to ensure it is thoroughly baked through before you remove it from the oven. I cannot stress this enough: encountering a half-cooked, gummy rhubarb and strawberry bread is a truly sad and disappointing outcome, especially after all your effort!
To accurately test whether your strawberry bread is ready to come out of the oven, simply insert a clean toothpick, wooden skewer, or a thin knife right into the very center of the loaf. When the bread is fully baked, the toothpick should emerge clean. It might be stained a light red from the strawberry juices or have a few moist crumbs clinging to it, which is perfectly acceptable. However, it should absolutely never come out wet with raw batter. If you see wet batter, the bread needs more time in the oven.
If you notice the top of your strawberry bread is already a beautiful golden brown but your toothpick test reveals that the interior isn’t quite baked through yet, there’s an easy fix to prevent over-browning or burning. Simply set a loose sheet of aluminum foil gently over the top of the bread. This acts as a shield, allowing the interior to continue baking until done without the crust becoming too dark or crispy. Keep baking, checking every 5-10 minutes, until the toothpick comes out clean. Patience here will be rewarded with a perfectly baked, beautifully golden loaf.
Pin Recipe
Honey, Rhubarb, and Strawberry Bread
Ingredients
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- ½ cup whole wheat flour
- 1 tbsp baking powder
- ¼ tsp kosher salt
- ½ cup whole milk
- ½ cup honey
- ¼ cup canola oil, or smooth-tasting olive oil
- 2 eggs
- 1 tsp pure vanilla extract
- 1 cup chopped rhubarb
- 1 cup diced strawberries, plus ½ cup (65 g) sliced strawberries to garnish
Instructions
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Preheat oven to 350°F (175ºC). Generously grease a loaf pan and line with a sling of parchment paper. Set aside.
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In a large bowl, combine the flours, oats, baking powder, and salt. In a second bowl, whisk together the milk, honey, oil, eggs, and vanilla extract. Pour over the dry ingredients and mix just to combine. Fold in the chopped rhubarb and the diced strawberries.
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Transfer the batter in the prepared loaf pan and smooth out the top. Set the sliced strawberries over the batter to create a pretty pattern.
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Bake the cake for about 70 minutes, until the cake is deep golden brown and a toothpick inserted in the center of the cake comes out clean.
IMPORTANT BAKING NOTE: Honey accelerates browning, so the top will brown before the bread is actually cooked through. After 50 minutes, check on the bread: if it looks beautifully golden brown, simply cover loosely with aluminum foil to stop the browning but finish baking the bread through.
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Set the loaf pan on a wire rack to let the rhubarb and strawberry bread cool completely to room temperature.
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STORAGE: Store the Honey, Rhubarb, and Strawberry Bread in an airtight container, or wrapped in plastic, at room temperature for up to two days, or in the fridge for up to a week. The bread can also be frozen for up to three months.
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SERVING: Serve the bread thickly sliced warm or toasted, slathered with butter and drizzled honey, or with rhubarb and strawberry compote alongside.
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