Description
A delightful and moist bread made with fresh or frozen rhubarb, perfect for breakfast or as a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rhubarb, chopped (fresh or frozen)
- 1/2 cup walnuts or pecans, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped rhubarb and nuts (if using) until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a sweeter twist, add 1/2 cup of chocolate chips to the batter.
- Try substituting half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg