Spice up your mornings with this moist and not too sweet Healthy Strawberry Rhubarb 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.
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.
Here’s the recipe – give it a shot this weekend and let me know what you think! :)
Healthy Strawberry Rhubarb Bread
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
Oh wow this looks delicious! Berries taste so good right now and I absolutely love homemade bread!
This looks amazing! Love strawberries & rhubarb! My only question–what would be a good substitute for the coconut oil? (only thing I don’t have in my pantry)…Thanks!
You could use butter instead if you have that!
I was trying to explain to my parents why full fat or 2% milk is better than skim milk and I couldn’t find the post where you talked about why. Could you point me to it?
Sure — it was a guest post over on my friend’s blog. http://www.katheats.com/why-this-registered-dietitian-eats-more-fat
This looks so delicious! I’ve actually got some slightly manky strawberries to use up so this is perfect!
this looks lovely! and perfect for a brunch or afternoon tea :) i love rhubarb. i used to not like it when i was little, but when i grew up and my taste buds matured, i totally fell in love with sour flavors.
thank you!
Lovely looking recipe, can’t wait to try it out because I have so much surplus rhubarb in the garden right now! Would spelt flour be possible as a substitute for the whole wheat flour?
Yes, I think that would work just fine!
Perfect, Thanks! I’ll let you know how it turns out
Hi Anne, I made the bread using Spelt Wholemeal Flour and substituted the strawberries with dessert apple because that’s what I had available! . It turned out perfectly, I’ll definitely make this again, Thanks for sharing.
Wonderful – so glad you enjoyed it!
This looks delicious! When I was a kid my mom would always make strawberry rhubarb crisp with fresh rhubarb from our garden. Mmm, so tasty! This sounds like a great bread recipe to try for Spring. I usually stick to the usual banana bread varieties, but this would be a nice way to switch things up. Thank you for sharing!
This recipe looks really good. We always have lots of rhubarb growing in the garden, so I’m always on the lookout for new recipes to use it in.
Do you have the nutritional information for these?
No, I’m sorry!
Are there nutritional facts about this recipe? I need protein, carbs, fat and fiber. I might have missed this info….
Sorry, but I don’t share nutrition facts for my recipes because I’m anti calorie counting. If you’d like to calculate it yourself feel free!
I have a question about the ingredients. It says 1/4 cup Almond Breeze Almondmilk Unsweetened Vanilla. Is this vanilla or almond milk? I made the recipe last night and put a 1/4 cup of vanilla in and it worked great, except the loaf stuck to the bottom of the pan! :(
That’s vanilla flavored almond milk!