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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
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    1 loaf (16 slices)

Ingredients

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons grated orange zest
  • 1 teaspoon 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

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 zest 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 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts
1 slice: 174 calories, 6g fat (3g saturated fat), 37mg cholesterol, 198mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 3g protein.

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