Description
This easy to make srawberry rhubarb quick bread know how to hit the spot. Perfect for breakfast, as a snack, or dessert, this quick bread can be in the oven in 15 minutes. What are you waiting for?
Ingredients
1 c diced fresh strawberries
1 c fresh diced rhubarb
2 T all-purpose flour
2 c all-purpose flour
2 t baking powder or 1 t at high altitude
1/2 t kosher salt
3/4 c sugar plus 2 T for top
1/2 c milk
1/2 c vegetable oil or canola oil
1 large egg at room temperature
1 t vanilla extract
Instructions
Prheat oven to 350.
Grease a 9 x 5" loaf pan with cooking spray.
In a medium bowl combine the rhubarb and strawberries with 2 T of flour. Toss to coat.
In a large measuring cup mix together the flour, baking powder and salt.
In a large bowl whisk together the sugar, oil, milk, egg and vanilla. Stir in the flour until just combined. Do not overmix. Fold in the rhubarb/strawberry mixture using a rubber spatula.
Scrape the batter into the prepared loaf pan. Sprinkle with sugar. Bake on the center rack for about 60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Remove from oven and cool in pan for 10 minutes, then remove from pan and let cool completely on a wire rack.
Notes
Leftover bread can be stored in a large ziplock bag in the refrigerator for about 1 week. Bread can also be frozen.
Thank you to This Delicious House for this great recipe.
