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Orange-Rhubarb Breakfast Bread

 Orange-Rhubarb Breakfast Bread
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
16 ServingsPrep: 20 min. Bake: 55 min. + cooling

Ingredients

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons grated orange peel
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached 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

Directions

  • 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.
  • Combine the flour, baking powder, baking soda, salt, ginger and
  • nutmeg; add to creamed mixture alternately with orange juice. Fold
  • in rhubarb and almonds.
  • 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

2 of 2

Orange-Rhubarb Breakfast Bread (continued)

Directions (continued)

  • out clean. Cool for 10 minutes before removing from pan to a wire
  • rack. Yield: 1 loaf (16 slices).
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.