It’s rhubarb season, and soon the first strawberries will be popping, so I made up a double batch of strawberry rhubarb bread. I sliced and froze the second loaf, for later treats.
Strawberry Rhubarb Bread
- 3 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 2 Tbsp baking powder
- 1 tsp fine sea salt
- 1 cup milk
- 1 cup pure maple syrup
- ½ cup avocado oil, or other neutral oil
- 4 large eggs
- 2 cups finely chopped rhubarb (about 1 pound)
- 2 cups trimmed and halved strawberries (about 1½ pounds)
Preheat oven to 350°, liberally spray two bread pans.
In a large mixing bowl whisk together flour, oats, baking powder, and salt.
In a medium mixing bowl whisk together milk, maple syrup, oil, and eggs.
Add wet to dry, mixing till just combined.
Fold in rhubarb.
Place half the strawberries, cut side down in the pans. Spread batter on top. Press remaining strawberries on top, pressing into the batter gently.
Bake for 60 to 70 minutes, till golden brown and a toothpick comes out clean in the center.
Let cool, then loosen loaves on the edges, and turn out onto a rack. Store in a bread bag in the refrigerator, or freeze for later eating.
Makes 2 loaves.