Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or cooking spray.

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and optional ground cinnamon.

In a large bowl, blend the granulated sugar, brown sugar, and melted, cooled butter until smooth.

Add the large eggs one at a time, mixing after each addition, then stir in the Greek yogurt and vanilla extract.

Gradually add the dry mixture into the wet ingredients, gently folding with a spatula.

Fold in the diced strawberries and rhubarb along with any optional add-ins.

Pour the batter into the prepared loaf pan and sprinkle coarse sugar on top if desired.

Bake for 55-65 minutes until golden brown and a toothpick inserted comes out clean.

Allow the bread to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.