Strawberry Rhubarb Streusel Bread is a sweet, soft bread made with jam so you can enjoy the delicious combination of strawberries with a hint of rhubarb all year long! This post and video is sponsored by Red Star Yeast.
Strawberry Rhubarb Streusel Bread
Rhubarb and Jam
Strawberry Rhubarb Streusel Bread is made with jam so you can make this bread any time of the year. Strawberry and rhubarb is a combination that feels nostalgic for me, bringing back memories of eating fresh rhubarb with the ends dipped in sugar. My parents grew some rhubarb in a corner of the yard and it was so sour. My dad taught me how to make it more pleasant with the sugar trick. I ate it because I loved the sugar. 🙂 To my pleasant surprise, strawberry rhubarb jam wasn’t sour at all so I’ve always loved it spread thick on bread with butter.
This bread is made with quick rise yeast so I set it in a warm place and let it rise for an hour, sometimes an hour and a half because I get caught up in something else. If you want to lessen the rise time I recommend using Red Star’s Platinum yeast. It rises even faster than their quick rise yeast. In a warm house the total rise time is about an hour and a half. The streusel on top really kicks things up a notch. It can get messy so you might want to cut the bread in the loaf pan and serve it from the pan to the plates.
There is something truly rewarding about homemade bread, isn’t there? This recipe is perfect for brunch or even dessert! Give this recipe a try and let me know what you think. 🙂 For more bread recipes like this one (and savory Ham and Pineapple Pizza Pull Apart Bread) you can visit Red Star’s website. A big thank you to Red Star Yeast for sponsoring this post! I’ve been using their yeast since my first attempt at baking. I’ve had a lot of fun with theirPlatinum yeast. If you’ve never tried it and want to see the difference, let me know and I’ll put together a little demonstration for you.
Fellow Pinterest fans, you can also stop by my Pinterest board for bread recipes.
- 3¾ cup flour
- one ¼ oz packet Red Star’s Quick Rise instant yeast
- 3 tbsp sugar
- 1 tsp salt
- 1 cup milk
- ¼ cup oil
- 1 egg + 1 egg yolk reserve the egg white
- 1 cup strawberry rhubarb jam or your favorite jam
- ½ tsp cinnamon
- ⅛ cup room temperature butter
- ⅛ cup granulated sugar
- ¼ cup packed brown sugar
- ¼ cup flour
- 1 tsp cinnamon
- In the bowl of your stand mixer add the dough ingredients.
- Mix to form a dough then knead for about 10 minutes.
- Cover and let the dough rise for one hour in a warm place until nearly doubled in size.
- Grease a loaf pan.
- After the dough has risen, roll out into a rectangle.
- Cut in 3 pieces lengthwise. You’ll have 3 long strips of dough.
- Spread jam on the strips and sprinkle cinnamon on top of the jam.
- Place one strip on top of the other, jam facing up, then twist.
- Place in the loaf pan and let it rise for half an hour in a warm place. It won’t quite double in size.
- Preheat your oven to 350 degrees F.
- Mix egg white with 1 tbsp water and brush over loaf.
- Bake for 25 minutes to start.
- While the loaf begins to bake, make the streusel topping.
- In a medium sized bowl, mix together butter, sugars, flour and cinnamon mashing them with a fork until well combined and crumbly.
- After the bread has baked for 30 minutes, remove from the oven and sprinkle with topping.
- Bake for another 20 minutes.
- Loaf will bake for about 50 minutes total.
- You’ll know it’s ready when you gently tap on the center of the loaf and it feels firm not doughy and squishy. If it feels really squishy it’s not baked all the way through. Add 5 more minutes until the center is firm but not hard.
- Let it cool for 20 minutes in the baking pan on a wire cooling rack.
- You can remove it from the pan to serve or you can cut it in the pan and put it directly on plates.
I have taken this bread out of the pan to cut and serve but as you can imagine, the sweet streusel can be messy! You can cut and serve directly from the loaf pan. It'll still be crummy but will save you at least a little cleanup.
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