Strawberry Rhubarb Breakfast Bread
1 stick unsalted butter, softened
trimmed and diced
Preheat oven to 350 degrees.
Add butter and sugar to a large mixing bowl and mix together on medium until smooth.
Add one egg at a time and then vanilla and continue to mix.
Now stir in sour cream and mix well.
In another large mixing bowl add flour, salt, and baking soda. Stir to combine.
With the mixer running slowly pour the dry ingredients into the wet batter. Mix just enough to combine.
Finally add 3/4 cup diced rhubarb and 3/4 cup diced strawberries and gently stir in with a spatula.
Spray a loaf pan or mini loaf pan (6) with non stick spray and pour batter into the pan(s), smoothing the tops.
Combine the remaining 1/4 cup strawberries and 1/4 cup rhubarb with the brown sugar in a small bowl.
Spoon on top of the bread batter.
Bake for 55-65 minutes until browned and cooked through.
Let cool before removing from the pan and slicing.
Serve warm with butter or at room temp and enjoy!
The bread holds up well for about a week. We brought it in a sealed bag with us on a road trip and enjoyed it every morning!