Best Strawberry Rhubarb Bread: 1 Loaf

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 loaf pan and line it with parchment paper, leaving an overhang on the sides.
2. In a small bowl, toss the diced rhubarb and strawberries with 2 tablespoons of flour until the fruit is lightly dusted.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a large bowl, cream the softened butter and granulated sugar until pale and fluffy.
5. Beat in the eggs one at a time, then stir in the sour cream, vanilla extract, and orange zest until smooth and glossy.
6. Gently fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain.
7. Carefully fold in the floured fruit. Pour the batter into the prepared pan and smooth the top.
8. Pinch the streusel ingredients (flour, brown sugar, cold butter, and cinnamon) together with fingers and sprinkle evenly over the top.
9. Bake for 55–65 minutes until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.