Name: Strawberry Rhubarb Bread with Maple Cinnamon Glaze
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 large egg (room temperature); 3/4 cup granulated sugar; 1/3 cup melted coconut oil; 1 cup low-fat buttermilk; 1 teaspoon vanilla extract; 1 cup diced rhubarb (fresh or frozen); 1/2 cup fresh strawberries (quartered); 1 cup powdered sugar; 2 tablespoons maple syrup; 1–2 tablespoons milk

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This strawberry rhubarb bread is the kind of quick bread that feels like spring in every bite—tender crumb, bright fruit, and a maple cinnamon glaze that makes it taste like you fussed way more than you actually did.

Why This Recipe Works

Buttermilk + coconut oil keep the crumb impossibly moist and tender without feeling heavy.
Foil tent trick prevents the top from browning too fast while the inside bakes through—no guessing, no dry edges.
Maple cinnamon glaze is a 5-minute shortcut that tastes homemade and special, no piping bag needed.

Grocery List (& Shortcuts)

Main Players:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg (room temperature)
3/4 cup granulated sugar
1/3 cup melted coconut oil
1 cup low-fat buttermilk
1 teaspoon vanilla extract
1 cup diced rhubarb (fresh or frozen)
1/2 cup fresh strawberries, quartered
1 cup powdered sugar
2 tablespoons maple syrup
1–2 tablespoons milk

Smart Shortcut: Frozen rhubarb and strawberries work beautifully here—no need to thaw. They’ll soften as the bread bakes and release their juices naturally.

Easy Swaps:

Oil: Use melted butter or vegetable oil if you don’t have coconut oil on hand.
Buttermilk: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar; let sit 5 minutes.
Glaze: Skip the maple syrup and use honey or agave for a slightly different but equally delicious finish.

Step-by-Step

Prep

Preheat your oven to 350°F and lightly spray a 9×5 loaf pan with nonstick spray. Whisk together the flour, baking soda, cinnamon, and salt in a large bowl—this distributes the leavening evenly so your bread rises gently and stays tender.

Mix the Batter

Beat the egg with sugar and melted coconut oil until combined (it doesn’t need to be fluffy). Stir in the buttermilk and vanilla. Pour the wet mixture into the dry ingredients and stir until just combined—stop as soon as you don’t see streaks of flour. Overmixing toughens the crumb, so resist the urge to blend it smooth. Gently fold in the rhubarb and strawberries with a spatula.

Bake

Pour the batter into your prepared pan and cover loosely with foil. Bake for 30 minutes covered, then remove the foil and continue baking for 25–35 minutes more, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and spring back lightly when touched.

Cool & Glaze

Let the bread cool in the pan for 10 minutes (this helps it set), then carefully turn it out onto a wire rack to cool completely before glazing. Whisk together the powdered sugar, maple syrup, cinnamon, and 1 tablespoon milk until smooth and pourable. Add another tablespoon of milk if you prefer a thinner glaze. Drizzle generously over the cooled bread and let it set for a few minutes before slicing.

Riley’s Tips

Room-temperature egg matters: It blends more smoothly into the batter and creates a more tender crumb. Pull it out of the fridge 15 minutes before you start.
If your bread sinks in the middle: Your oven may run hot, or the batter was overmixed. Next time, lower the oven to 325°F and stir the wet and dry ingredients with fewer strokes—aim for 8–10 gentle folds, not a smooth batter.
Make-ahead shortcut: Bake this bread the day before. Wrap it tightly in plastic wrap, glaze it the next morning, and it’ll taste even more moist. Perfect for a weekend breakfast or gift.

Storage & Leftovers

Room temperature: Keep your glazed bread in an airtight container or wrapped tightly in plastic wrap for up to 3 days. It stays moist and tender.

Fridge: Store for up to 5 days. Slice and serve cold, or warm gently in a 300°F oven for 5 minutes to refresh.

Freezer: Wrap the unglazed bread tightly in plastic wrap and foil; freeze for up to 3 months. Thaw at room temperature, then glaze and serve. You can also freeze individual slices for quick breakfasts.

FAQ

Can I use frozen fruit? Absolutely. Frozen rhubarb and strawberries work beautifully—no need to thaw. They’ll soften during baking and release their juices naturally into the batter, keeping everything moist.

Why is my strawberry rhubarb bread dense? The most common culprit is overmixing. Stir the wet and dry ingredients just until combined—a few lumps are fine and will disappear as the bread bakes. Also check that your baking soda is fresh; old leavening won’t lift the batter properly.

Can I make this in a different pan? Yes. Use a 9-inch round cake pan or muffin tin (reduce baking time to 20–25 minutes for muffins). Just watch for doneness with a toothpick.

Is this recipe dairy-free? The buttermilk and milk in the glaze contain dairy. You can substitute coconut milk or a non-dairy milk alternative for both, though the texture may be slightly less tender. Stick with the coconut oil in the batter for best results.

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Save This Recipe & Tell Me How It Went!

Pull up a chair, bookmark this strawberry rhubarb loaf recipe, and come back to tell me how it turned out. Did you use frozen fruit? Did you tweak the glaze? I’d love to hear what made it special in your kitchen. Happy baking!