Moist Strawberry Rhubarb Quick Bread
Oil-based strawberry rhubarb quick bread with sour cream for moisture and tender crumb. Brown and granulated sugars create depth, while fresh fruit is lightly floured before folding to prevent sinking. Baked in loaf pans until a toothpick emerges clean. Optional nuts add texture. Cooling in pans then on racks ensures even setting.
Ingredients
Instructions
- 1
Preheat oven to 350F.
- 2
Combine brown sugar, granulated sugar, vegetable oil, eggs, vanilla, and sour cream in a bowl and mix thoroughly.
- 3
In a separate bowl, combine flour, salt, baking soda, and cinnamon and mix thoroughly.
- 4
Using a wooden spoon, gently combine wet and dry ingredients without overmixing.
- 5
Dust strawberries and rhubarb with flour.
- 6
Gently fold fruit into batter.
- 7
Transfer into greased loaf pans.
- 8
Bake at 350F for 45 minutes until a toothpick inserted comes out clean.
- 9
Let cool in pans for 15 minutes, then remove and cool on wire racks.
Tips
Do not overmix wet and dry ingredients to avoid a tough, dense crumb.
Dusting fruit with flour before folding prevents it from sinking to the bottom.
Test doneness with a toothpick; if wet batter clings, bake longer.
Cooling in pans prevents the bread from cracking due to rapid temperature change.
Good to Know
Wrap cooled bread in plastic wrap or foil and store at room temperature for 2 days, or refrigerate for up to 5 days. Freeze wrapped bread for up to 3 months.
Prepare batter up to 4 hours ahead and refrigerate. Bake when ready. Bread tastes better the next day as flavors meld.
Serve sliced at room temperature or lightly toasted. Pairs well with cream cheese, yogurt, or butter.
Common Mistakes
Do not overmix batter to avoid tough, dense bread.
Do not skip flouring the fruit to avoid it sinking during baking.
Do not remove bread from pans immediately after baking to avoid it breaking apart.