Spice up your mornings with this moist and not too sweet Healthy Rhubarb Strawberry Bread recipe.
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Rhubarb Strawberry Bread
Strawberry and rhubarb is one of my favorite flavor combinations come spring and summer. I love a good strawberry rhubarb pie or crisp at restaurants (just had it last weekend, in fact!). So I thought it would be fun to mix it up with a less sweet but still delicious variation for this month’s Almond Breeze partnership recipe post.
The result is this lightly spiced and tangy whole wheat bread. It would make a great breakfast, especially if paired with some eggs or yogurt for a little extra protein!
For an afternoon snack, smear it with a little almond butter to amp up the staying power. It’s also a great Easter brunch recipe.
As always, this is easy to throw together. It will only take a few minutes of hands-on time to chop up the produce and mix everything together before popping it in the oven.
The full rhubarb strawberry bread recipe is below. Give it a shot this weekend and let me know what you think! 🙂
Healthy Strawberry Rhubarb Bread
Spice up your mornings with this moist and not too sweet bread. Perfect for a healthy breakfast when paired with eggs, or as an afternoon snack!
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Yield
1 loaf
Ingredients:
- 1 1/2 cups whole wheat pastry flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 cup Almond Breeze Almondmilk Unsweetened Vanilla
- 2 eggs
- 3/4 cup organic cane sugar
- 3 tbsp coconut oil, melted
- 1 1/4 cups chopped strawberries
- 3/4 cup chopped rhubarb
Instructions:
- Preheat oven to 350 degrees F.
- In a large bowl, whisk the flour, baking soda, salt, and nutmeg together.
- In a separate bowl, whisk together the Almond Breeze, eggs, sugar, and coconut oil. Add the wet ingredients to the dry and stir lightly until combined.
- Stir the strawberries and rhubarb into the batter. Pour batter into a greased loaf pan.
- Bake for 40-50 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool for 10-15 minutes, then remove from the pan and allow to cool completely.
Here’s to summer!
What’s your favorite summery flavor combination?
Thank you to my friends at Blue Diamond Almond Breeze Almondmilk for sponsoring this post. Previous Almond Breeze sponsored recipe creations (yes, I’ve been working with them for a long time!):
- Crustless Quiche with Spring Veggies
- Butternut Squash Mac & Cheese
- Vegan Quinoa Breakfast Bake
- Cantaloupe & Avocado Soup
- Zucchini Bread Ice Cream
- Peach Muffins
- No Bake Blueberry Custard Pie
- Vegan Strawberry Scones
- Healthy Shamrock Shake
- Whole Wheat Irish Soda Bread
- Spiced Cherry Pecan Granola Bars
- Banana Nut Quinoa Muffins
- {All That’s Missing is the} Tropical Island Smoothie
- Oatmeal Breakfast Bake
- Almond Butter Stuffed Vanilla Coconut French Toast
- Pumpkin Pie Chia Pudding
- Chocolate Cherry Espresso Smoothie
- Pumpkin Pie Smoothie
- Vanilla Mint Smoothie
- Microwave Pumpkin Oatmeal Cookie for One
