Strawberry Rhubarb Quick Bread
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Strawberry Rhubarb Quick Bread

Strawberry Rhubarb Quick Bread

The sweet and tart combo of strawberries and rhubarb is the star of this fabulous quick bread.

Servings: 40 servings (1 serving = 1 slice)
Batter
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
1 lb 8.00 oz
3 cups
Heavy whipping cream
8 oz
1 cup
Gold Medal™ Variety Muffin Mix (11544)
5 lb
1 box
Rhubarb, IQF, diced
10 oz
2 1/2 cups
Strawberries, IQF, chopped
12 oz
3 cups
Finishing
INGREDIENT
WEIGHT
MEASURE
Batter
  1. Pour water and cream into mixing bowl then add muffin mix; combine until batter is smooth.
  2. Fold in rhubarb and strawberries; deposit 1 lb 10 oz (approx. 3 cups) into 5 greased loaf pans.
  3. Bake as directed below and allow to cool before removing from pan.
BAKE:
TEMP
TIME
Convection Oven*
325°F
40-45 minutes
Standard Oven
375°F
45-50 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 20 minutes of baking.
Finishing
  1. Heat vanilla icing in microwave 15-30 seconds, until pourable.
  2. Drizzle approx. 2 oz icing over each loaf; allow icing to set before slicing.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 slice
Calories
310
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
370mg
15%
Total Carbohydrate
49g
16%
Dietary Fiber
0g
0%
Sugars
29g
Protein
2g
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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