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Honey, Rhubarb, and Strawberry 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!

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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!

Honey, Rhubarb, and Strawberry Bread // FoodNouveau.com

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.

Honey, Rhubarb, and Strawberry Bread // FoodNouveau.com

 
Honey, Rhubarb, and Strawberry Bread // FoodNouveau.com

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!
 
Prep Time:10 mins
Cook Time:1 hr 10 mins
Total Time:1 hr 20 mins
Servings 1 loaf bread
Author Marie Asselin (FoodNouveau.com)

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

Instructions

  • 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 NOTEHoney 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

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

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Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins

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