Strawberry Rhubarb Bread

• Vegetarian

• Produce

  • 1 cup Rhubarb
  • 1/2 cup Strawberries, fresh

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 3/4 cup Granulated sugar
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1 cup Buttermilk, low-fat
  • 2 tbsp Heavy cream

Found on yummyaddiction.com

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 large egg, at room temperature
• ¾ cup granulated sugar
• ⅓ cup vegetable oil
• 1 cup low-fat buttermilk
• 1 teaspoon vanilla extract
• 1 cup chopped rhubarb
• ½ cup fresh strawberries, quartered
• 1 cup powdered sugar
• 2 tablespoons maple syrup
• ½ teaspoon ground cinnamon
• 2-3 tablespoons heavy cream

Directions

• Preheat oven to 350F. Lightly spray a 9x5 loaf pan with nonstick spray. Set aside.
• For the bread: Whisk together flour, baking soda, cinnamon, and salt. In another bowl, beat egg with sugar and oil. Gradually stir in buttermilk and vanilla. Slowly pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over-mix. Gently stir in the rhubarb and strawberries.
• Pour batter into prepared loaf pan, cover loosely with foil and bake for 30 minutes. Remove foil and bake for another 25-35 minutes or until a toothpick inserted into center of the bread comes out clean. Let bread cool in pan for 10 minutes, then carefully turn out onto a wire rack to cool completely before glazing and slicing.
• For the glaze: Whisk the powdered sugar, maple syrup, cinnamon and heavy cream together until combined and creamy (add more heavy cream depending how thick you want the glaze). Drizzle over cooled bread.