GLAZED ORANGE-RHUBARB LOAF
An impressive breakfast loaf studded with ruby rhubarb and flecked with orange peel is a splendid way to start the day. This bread is wonderful spread with cream cheese.
Provided by Elly in Canada
Categories Quick Breads
Time 1h25m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Measure out rhubarb. Defrost frozen rhubarb, then drain well and pat dry. If using fresh rhubarb, chop finely.
- Preheat oven to 350F (180C).
- Lightly grease a 9x5-inch (1.5-L) loaf pan. Stir rhubarb with 1/4 cup (50 mL) sugar and set aside.
- Finely grate peel from 2 oranges to make about 2 tablespoons (30 mL), and squeeze out 1 cup (250 mL) juice.
- Measure 2 tablespoons (30 mL) of this juice into a dish. Stir in 2 tablespoons (30 mL) sugar and set aside to glaze loaf.
- In a medium-size bowl, beat egg.
- Stir in remaining juice, grated peel and vanilla.
- Measure flour, 3/4 cup (175 mL) sugar, baking powder, soda and salt into a large mixing bowl.
- Stir with a fork until blended and make a well in centre. Pour in egg mixture and cooled melted butter.
- Stir just until evenly combined.
- Batter is very thick.
- Stir in rhubarb mixture and nuts just until evenly distributed.
- Turn into prepared pan. Batter will almost fill the pan. Smooth top.
- Bake in centre of preheated 350F (180C) oven until top is golden and a skewer inserted into centre comes out clean, about 1 hour and 15 to 20 minutes.
- Place pan on a rack.
- Stir orange juice and sugar mixture. Pour over top of hot loaf.
- Cool loaf in pan for 10 minutes. Then, turn out of pan and place loaf on rack to finish cooling.
- Loaf will keep well, covered, at room temperature for up to 2 days; store in refrigerator if longer. Or wrap airtight and freeze.
Nutrition Facts : Calories 302.6, Fat 10.8, SaturatedFat 3.9, Cholesterol 31.2, Sodium 335.9, Carbohydrate 47.9, Fiber 2.5, Sugar 21.5, Protein 4.8
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Nazim Hossen
[email protected]This is one of my favorite recipes for rhubarb loaf. It's always a hit with my family and friends.
Saifullah Liaqat
[email protected]This loaf is perfect for a quick and easy breakfast or snack. I love to slice it up and toast it in the morning.
Rewa Pihema
[email protected]I made this loaf for a bake sale and it was a huge success! Everyone loved it and I sold out of loaves in no time.
Rose Bush
[email protected]This loaf is a great way to use up leftover rhubarb. I always have a bunch of rhubarb in my garden in the summer, and this is a great way to use it up.
jad alturki
[email protected]I love the addition of orange zest to this recipe. It really brightens up the flavor of the loaf.
Cristian Torres
[email protected]The recipe was easy to follow and the loaf turned out perfectly. I would definitely recommend this recipe to anyone looking for a delicious and unique loaf to bake.
Santi Castro
[email protected]This loaf is so moist and flavorful, it's hard to believe it's made with whole wheat flour.
Ashfaq Malik
[email protected]I'm not usually a fan of rhubarb, but this loaf changed my mind. The tangy flavor of the rhubarb was perfectly balanced by the sweetness of the orange glaze.
Fahad Tariq
[email protected]The orange glaze on this loaf is out of this world! It adds a perfect touch of sweetness and citrus flavor.
Faizaan Rahman
[email protected]This was my first time baking with rhubarb, and I'm so glad I tried this recipe. The loaf turned out beautifully and tasted even better than I expected.
stephjellybean
[email protected]I made this loaf for a brunch party and it was a hit! Everyone loved the unique flavor and the moist texture.
cater Anastasia
[email protected]This glazed orange rhubarb loaf was a delightful treat! The combination of sweet and tangy flavors was perfect, and the loaf was moist and flavorful. I would definitely make this again!