Strawberry Rhubarb Bread with Buttermilk
Strawberry Rhubarb Bread with Buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup fresh rhubarb, diced
- 1 tablespoon all-purpose flour (for coating fruit)
Directions:
1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, beat the egg with the brown sugar, granulated sugar, oil, buttermilk, and vanilla extract until smooth.
4. Gently toss chopped strawberries and rhubarb with 1 tablespoon of flour to prevent sinking.
5. Stir the wet ingredients into the dry ingredients just until combined. Do not overmix.
6. Fold in the floured fruit gently until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 280 kcal | Servings: 8 slices
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