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!

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

Anolon Advanced Loaf Pan

Other recipes you may enjoy:

Banana Split Bread

Cranberry Apple Quick Bread with Coffee Glaze

Glazed Blueberry Banana Coconut Bread

strawberry, rhubarb, quick bread

Dessert, breakfast

American

Friday #SpringSweetsWeek Recipes

• Buttermilk Birthday Cake with Creamy Chocolate Frosting by Karen's Kitchen Stories
• Caramel Pecan Cannoli by Palatable Pastime
• Carrot Cake Muffins by Books n' Cooks
• Cinnamon Swirl Quick Bread by Shockingly Delicious
• Disney Spring Treat Lemon Cheesecake by Simply Inspired Meals
• French Silk Tartlets by That Recipe
• Hummingbird Pancakes with Homemade Pineapple Syrup and Candied Pecans by Hezzi-D's Books and Cooks
• Lemon Blueberry Fritters by Cindy's Recipes and Writings
• Lemon Bundt Cake with Lemon Glaze by Blogghetti
• Lemon Cheesecake Ice Cream with Strawberries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Lemon Poppy Seed Poke Cake by Cheese Curd In Paradise
• Lemon Poppyseed Bars by Cookaholic Wife
• PEEPS Crispy Treats by A Kitchen Hoor's Adventures
• Raspberry Rosé Cupcakes by The Spiffy Cookie
• Spring Cut Out Cookies by A Day in the Life on the Farm
• Strawberry Banana Bread with Cinnamon Chips by Sweet Beginnings
• Strawberry Lemonade Cupcakes by Jen Around the World
• Strawberry Rhubarb Bread by Jolene's Recipe Journal
• Strawberry Shortbread Bars by A Savory Feast
• Vegan Lemon Berry Sweet Rolls by The Baking Fairy