May 14, 2015

Healthy Rhubarb Strawberry Bread Recipe

Dairy Free Vegetarian Breakfast + Brunch Muffins + Breads Snacks Bake
23 comments

Spice up your mornings with this moist and not too sweet Healthy Rhubarb Strawberry Bread recipe.

healthy strawberry rhubarb bread recipe

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.

strawberry rhubarb bread recipe

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.

healthy strawberry rhubarb bread 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.

strawberry rhubarb bread ingredients

The full rhubarb strawberry bread recipe is below. Give it a shot this weekend and let me know what you think! 🙂

strawberry rhubarb bread recipe

Healthy Strawberry Rhubarb Bread

Healthy Strawberry Rhubarb Bread
July 24, 2019

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
Pin This

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:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk the flour, baking soda, salt, and nutmeg together.
  3. 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​.
  4. Stir the strawberries and rhubarb into the batter. Pour batter into a greased loaf pan.
  5. 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

strawberry rhubarb bread recipe

Here’s to summer!

strawberry rhubarb bread

What’s your favorite summery flavor combination?

almondbreezelogo

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!):

- anne

join the list

Sign up for my e-newsletter and I'll send you a meal plan packed with a week's worth of healthy meals, snacks and a shopping list that you can print and take with you to the store. Happy eating!

you might also like:

leave a comment

23 comments
  • 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!
    Reply
    • You could use butter instead if you have that!
      Reply
  • 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?
    Reply
    • Sure -- it was a guest post over on my friend's blog. http://www.katheats.com/why-this-registered-dietitian-eats-more-fat
      Reply
  • This looks so delicious! I've actually got some slightly manky strawberries to use up so this is perfect!
    Reply
  • 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!
    Reply
  • 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?
    Reply
    • Yes, I think that would work just fine!
      Reply
      • Perfect, Thanks! I'll let you know how it turns out
        Reply
        • 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.
          Reply
          • Wonderful - so glad you enjoyed it!
            Reply
  • 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!
    Reply
  • 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.
    Reply
  • Do you have the nutritional information for these?
    Reply
  • Are there nutritional facts about this recipe? I need protein, carbs, fat and fiber. I might have missed this info….
    Reply
    • 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!
      Reply
  • 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! :(
    Reply
    • That's vanilla flavored almond milk!
      Reply