Rhubarb Bread
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
YIELD: 2 loaves (16 pieces each).
This is quite a good bread - our family really enjoys it! It's also very quick and easy to prepare, once you have the rhubarb diced. —Grace Capen, Sacramento, California
Ingredients
-
1-1/3 cups packed brown sugar
-
2/3 cup vegetable oil
-
1 large egg, room temperature, beaten
-
1 teaspoon vanilla extract
-
1 cup buttermilk
-
2-1/2 cups all-purpose flour
-
3/4 teaspoon salt
-
1/2 teaspoon ground cinnamon
-
1 teaspoon baking soda
-
1-1/2 to 2 cups finely diced rhubarb, 1/4-inch cuts
-
1/2 cup chopped nuts
Directions
-
1.
In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to 2 well-greased 8x4-in. loaf pans.
-
2.
Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 piece: 129 calories, 6g fat (1g saturated fat), 7mg cholesterol, 109mg sodium, 17g carbohydrate (10g sugars, 0 fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC