Apple-Rhubarb Bread Recipe

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Apple-Rhubarb Bread Recipe
Apple-Rhubarb Bread Recipe photo by Taste of Home
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Apple-Rhubarb Bread Recipe

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Rhubarb is such a jewel that I freeze it to have all year. Here’s how my mother used rhubarb – in an apple bread spiced with cinnamon. —Linda Tom, Sioux Falls, South Dakota
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 4 large eggs
  • 1-1/2 cups sugar
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 4-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups chopped peeled apple
  • 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
  • 1 cup chopped walnuts

Directions

Preheat oven to 350°. In a large bowl, whisk eggs, sugar, oil and vanilla until blended. In another bowl, whisk flour, baking powder, salt and cinnamon. Add to egg mixture; stir just until moistened. Fold in apples, rhubarb and walnuts.
Transfer to two greased 8x4-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature.
Yield: 2 loaves (12 slices each).
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Apple-Rhubarb Bread in Simple & Delicious April/May 2015

Nutritional Facts

1 slice: 196 calories, 9g fat (1g saturated fat), 31mg cholesterol, 186mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein.

  • 4 large eggs
  • 1-1/2 cups sugar
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 4-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups chopped peeled apple
  • 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
  • 1 cup chopped walnuts
  1. Preheat oven to 350°. In a large bowl, whisk eggs, sugar, oil and vanilla until blended. In another bowl, whisk flour, baking powder, salt and cinnamon. Add to egg mixture; stir just until moistened. Fold in apples, rhubarb and walnuts.
  2. Transfer to two greased 8x4-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
    Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature.
    Yield: 2 loaves (12 slices each).
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Apple-Rhubarb Bread in Simple & Delicious April/May 2015

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Reviews forApple-Rhubarb Bread

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MY REVIEW
Mary User ID: 9015330 259146
Reviewed Jan. 3, 2017

"OMG Lady, I Just made this and it is one of the best apple breads I have made to date! :) the addition of Rhubarb is nothing short of genius - if you dont mind, I would like to post this on my website - www.jennskopperkitchen.com I will credit it back to you, although it may be a while before I add it as I am in the middle of revamping the existing website!"

MY REVIEW
dkuehl User ID: 3131131 225199
Reviewed Apr. 21, 2015

"This bread recipe was very moist and good. I halved recipe for just one loaf and turned out great."

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