Strawberry Rhubarb Breakfast Bread
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup strawberries diced
- 1 cup rhubarb trimmed and diced
- 1 tsp vanilla
- 2 cups flour
- 1/4 cup sour cream
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup brown sugar for topping
Instructions
- 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!
Notes
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!