While this strawberry rhubarb bread recipe was created for fresh strawberries and rhubarb, it plays well with frozen. Defrost the rhubarb, the strawberries you can add in frozen (if thinly sliced) or let defrost a bit and drain. You may need to bake a bit longer to compensate for the chill however.
Strawberry Rhubarb Bread
- 3 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 2 Tbsp baking powder
- 1 tsp fine sea salt
- 1 cup milk
- 1 cup pure maple syrup
- ½ cup avocado oil, or other neutral oil
- 4 large eggs
- 2 cups finely chopped rhubarb (about 1 pound)
- 2 cups trimmed and halved strawberries (about 1½ pounds)
Preheat oven to 350°, liberally spray two bread pans.
In a large mixing bowl whisk together flour, oats, baking powder, and salt.
In a medium mixing bowl whisk together milk, maple syrup, oil, and eggs.
Add wet to dry, mixing till just combined.
Fold in rhubarb.
Place half the strawberries, cut side down in the pans. Spread batter on top. Press remaining strawberries on top, pressing into the batter gently.
Bake for 60 to 70 minutes, till golden brown and a toothpick comes out clean in the center.
Let cool, then loosen loaves on the edges, and turn out onto a rack. Store in a bread bag in the refrigerator, or freeze for later eating.
Makes 2 loaves.