One of the delicious rites of spring is baking with fresh rhubarb. I love rhubarb and this bread is easy to prepare. Try this sweet and tangy rhubarb nut bread, packed with rhubarb and pecans for a tasty treat.
My daughter and I enjoyed creating our version of rhubarb nut bread on a mother-daughter baking day while the rest of the family was out fishing. Upon the return of the troops, this bread was quickly devoured. Everyone in the family that tried a slice of this outstanding rhubarb bread repeatedly said “Mmmmmmmmmm!”
More delicious Bread Recipes for your bread making.
- 2 cups (about 3 stalks) Rhubarb, coarsely diced*
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon, ground
- 1 teaspoon lemon zest (skin), grated
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large egg, room temperature
- 1 cup (firmly-packed) brown sugar
- 1/3 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk, room temperature**
- 3/4 cup pecans, chopped (reserve some to sprinkle over the top of the bread before baking)
Preheat oven to 350 degrees F. Adjust oven rack to middle position. Grease or spray a 9x5-inch loaf pan.
In a bowl combine the diced rhubarb, sugar, cinnamon, and lemon zest; set aside. Set aside 1/4 cup of rhubarb mixture and some of the chopped pecans.
In a large bowl, sift together the flour, baking soda, and salt; set aside.
In the bowl of your mixer, add the egg and lightly beat. Add the brown sugar, vegetable oil, and vanilla extract; mix until well combined.
Add 1/2 the flour mixture and 1/2 the buttermilk and beat until smooth. Add the remaining flour and buttermilk and continue beating until smooth.
Stir in the rhubarb mixture and the chopped pecans.
NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperature are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
Pour batter into the prepared loaf pan and then sprinkled remaining reserved rhubarb mixture and some chopped nuts over the top (for nice effect when bread is finished baking).
When done, remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes one loaf or two small loaves.Recipe Notes
* Look for thinner stalks as they will be more tender and less fibrous than thicker stalks. If using frozen rhubarb, be sure to drain off and discard the liquid after thawing.
** Learn how to make a Buttermilk Substitution.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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