Orange-Rhubarb Breakfast Bread Recipe
Orange-Rhubarb Breakfast Bread Recipe photo by Taste of Home

Orange-Rhubarb Breakfast Bread Recipe

Publisher Photo
I love starting my day with a slice of this fabulous sweet bread alongside eggs, sausage and orange juice. It’s full of tangy flavor and crunchy slivered almonds. —Sonya Goergen, Moorhead, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 16 servings

Ingredients

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons grated orange peel
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup orange juice
  • 1 cup chopped fresh or frozen rhubarb
  • 1/2 cup slivered almonds

Nutritional Facts

1 serving (1 slice) equals 174 calories, 6 g fat (3 g saturated fat), 37 mg cholesterol, 198 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel and vanilla.
  2. Combine the flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in rhubarb and almonds.
  3. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
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 Orange-Rhubarb Breakfast Bread in Taste of Home April/May 2006, p31

Nutritional Facts

1 serving (1 slice) equals 174 calories, 6 g fat (3 g saturated fat), 37 mg cholesterol, 198 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Orange-Rhubarb Breakfast Bread

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 30, 2012

"I will try this again. What a mess! Perhaps it is my elevation.. I'm at 6000 ft, but the center fell to the bottom! The taste is great, but I will try 1/4 C more flour next time."

MY REVIEW
Reviewed May. 6, 2012

"Update ~ Use 2 cups of rhubarb. Also great with all whole wheat flour, but only cook for 50 minutes.~ Theresa"

MY REVIEW
Reviewed May. 3, 2012

"I love rhubarb, so am always on the lookout for new recipes that use this unique ingredient. This recipe did not disappoint! I substituted 1/2 cup of broken pecan pieces for the almonds just because I had them on hand and shortened the baking time to about 55 minutes. This bread was absolutely delectable with a moist interior and a sweet, crunchy crust. I make quick breads all the time and this recipe is a real keeper."

MY REVIEW
Reviewed Apr. 23, 2012

"A little on the dry side, so next time I will alter the amount of flour and due to personal taste I will increase orange peel/juice and ginger. My 3 & 5 year old sons both ate 2 :)"

MY REVIEW
Reviewed May. 16, 2011

"Loved the bread. I always tweek a recipe after making it as is one time. Yes, add more rhubarb. I also cut back the sugar 1/4 to 1/2 cup and made it healthier by adding 3/4 cup whole wheat flour."

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