Strawberry Rhubarb Bread
Every year when the farmers market near my home returns in May, the first thing I am always on the lookout for is rhubarb. It’s such a quintessential spring fruit (fun fact it’s actually a vegetable but was legally declared a fruit in 1947 by a New York court) and when I see it I grab it, along with strawberries, to bake up something delicious.
My go-to with rhubarb is always to make a pie but this year I wanted to try something different. Enter strawberry rhubarb bread. This loaf is so moist and tender with just the perfect amount of sweetness coming from the ripe strawberries and touch of maple syrup.
And since it’s in loaf form, I decided that it’s breakfast food and I have been happily eating a slice for breakfast each day this week.
Once it’s baked, I like to let it cool and then place it in the fridge since I prefer my loaves (banana bread included) cold, but that’s just me and you are welcome to eat it however you like best!
Strawberry Rhubarb Bread
— makes 1 loaf —
Ingredients
- 3/4 cup coconut yogurt
- 1 tsp vanilla extract
- 1 egg
- 3 tbsp coconut oil, melted
- 1/2 cup maple syrup
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/2 cup almond milk + 1/2 tbsp lemon juice (to make a “buttermilk”)
- 1 1/4 cup almond flour
- 1 1/4 cup gluten free flour
- 1 1/4 cup oats
- 1 cup strawberries, sliced
- 1 cup rhubarb, chopped
Method
- Preheat the oven to 350F and line a loaf pan with parchment paper.
- Mix the lemon juice into the almond milk and let the mixture rest at room temp for about 10 minutes.
- Add all ingredients through to the “buttermilk” mix to a large bowl and mix to combine.
- Stir in almond flour, gluten-free flour and oats.
- Lastly, stir in strawberries and rhubarb, being careful to not over mix. Transfer mixture to loaf pan and bake for 1 hour to 1 hour 30 minutes depending on your oven (or until a toothpick comes out clean).
- Let cool completely before cutting otherwise it will be a bit too tender and moist to hold form.
