Honey, Rhubarb, and Strawberry Bread

This Honey, Rhubarb, and Strawberry Bread is dreamily tender and just sweet enough to make it suitable for breakfast, snack and dessert. Dreamy! {Jump to Recipe}

I first published the recipe for this Honey, Rhubarb, and Strawberry Bread six years ago, and it is still one of my favorite springtime breakfast treats. It’s flavorful, dreamily tender, and just sweet enough to walk the fine line between snack and dessert—which, handily, makes it suitable for both!

Over the years, I’ve tweaked the original recipe, incorporating whole wheat flour and oats into the batter to yield a heartier bread. I’ve also played around with the rhubarb/strawberry ratio and found it best to set most of the strawberries on top of the batter before baking. Not only does it make the bread incredibly pretty, but it also prevents the batter from becoming too wet and not baking through. The bread does take a while to bake, though. Don’t rush it and you’re in for a treat!

My favorite way to enjoy this Honey, Rhubarb, and Strawberry Bread is thickly sliced, slightly toasted, and drizzled with additional honey. Or pair it with my Rosé, Strawberry, and Rhubarb Compote for the perfect springtime snack.

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Makes 1 loaf bread.

Honey, Rhubarb, and Strawberry Bread

This Honey, Rhubarb, and Strawberry Bread is dreamily tender and just sweet enough to make it suitable for breakfast, snack and dessert. Dreamy!

10 minPrep Time

1 hr, 10 Cook Time

1 hr, 20 Total Time

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INGREDIENTS

1 cup (250 ml) all-purpose flour

1 cup (250 ml) old-fashioned oats

1/2 cup (125 ml) whole wheat bread flour

1 tbsp (15 ml) baking powder

1/2 tsp (2 ml) kosher salt

1/2 cup (125 ml) whole milk (or any plant milk of your choice)

1/2 cup (125 ml) honey

1/4 cup (60 ml) canola oil, or smooth-tasting olive oil

2 eggs

1 tsp (5 ml) pure vanilla extract

1 cup (250 ml) chopped rhubarb

1 cup (250 ml) halved strawberries

METHOD

Preheat oven to 350°F [175ºC]. Generously grease a loaf pan and set aside.

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 the chopped rhubarb in.

Cover the bottom of the prepared loaf pan with halved strawberries (for a pretty presentation, set the strawberries side-by-side, cut side down). Pour the loaf batter over the strawberries.

Bake for 60 to 70 minutes, rotating the pan halfway through. BAKING NOTE: Honey accelerates browning, so the top will brown before the bread is actually cooked through. When the bread is golden to your liking, simply cover loosely with aluminum paper to stop the browning but continue the baking process. The bread is done when a toothpick inserted in the center of the bread comes out clean.

Set the loaf pan on a wire rack to let the bread cool completely to room temperature.

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.

SERVING

Serve the bread thickly sliced at room temperature or toasted, with butter and honey, or a fruit compote.

Recipe Credit: Marie Asselin

http://foodnouveau.com/recipes/breakfast-brunch/honey-rhubarb-strawberry-bread/

Marie Asselin / FoodNouveau.com

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