RHUBARB CINNAMON-NUT BREAD
Rhubarb, cinnamon, and nuts create the perfect combination in this delightful, spring-worthy bread. It keeps up to 3 days, wrapped and at room temperature, or frozen up to 3 months in a zip-top plastic bag.
Provided by Juliana Hale
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 9h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour the bottom and 1/2 inch up the sides of a 9x5-inch loaf pan.
- Stir together 1/3 cup sugar, pecans, and cinnamon in a small bowl.
- Stir together flour, baking powder, salt, and remaining 1 cup sugar in a large bowl. In another bowl, beat egg with a fork; stir in milk and oil. Add egg mixture to flour mixture. Stir until just moistened; batter should be lumpy. Fold in rhubarb.
- Spoon 1/2 of the batter into prepared pan, then sprinkle with 1/2 of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Using a table knife or thin metal spatula, cut down through batter and pull up in a circular motion to marble the cinnamon mixture.
- Bake until a toothpick inserted in center comes out clean, 55 to 60 minutes. Transfer pan to a wire rack and let cool 10 minutes. Remove bread and let cool completely on rack, at least 30 minutes.
- Wrap bread with plastic wrap and let stand at room temperature, 8 hours to overnight, before slicing. You don't have to wait overnight, but the bread is much easier to slice and has a better texture if you do.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 40.6 g, Cholesterol 17.1 mg, Fat 10.4 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 152.6 mg, Sugar 23.5 g
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RANA RUNA
[email protected]This bread is a bit too dense for my taste. I think I'll try a different recipe next time.
Awais Khokar
[email protected]I've never made rhubarb bread before, but this recipe was easy to follow and the bread turned out great. It's a delicious and unique bread that I'll definitely be making again.
Laxmi Bhatta
[email protected]This bread is so moist and flavorful. I love the crunch from the nuts and the sweetness of the rhubarb. It's the perfect bread for a spring or summer picnic.
Bimla Chaudhary
[email protected]I'm not a big fan of rhubarb, but I really enjoyed this bread. The cinnamon and nuts help to balance out the tartness of the rhubarb.
My Love My life A I Love you A
[email protected]This bread is a great way to use up leftover rhubarb. It's also a great snack or breakfast food.
mutesi sharifah
[email protected]I love the combination of rhubarb and cinnamon in this bread. It's so unique and delicious.
sara bella
[email protected]This bread was a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Diljaan Baloch
[email protected]Just made this bread and it turned out great! I used frozen rhubarb and it worked perfectly. The bread is moist and flavorful. I'll definitely be making this again.
Umar Malhi
[email protected]I've made this bread twice now and it's always a hit. My family loves the sweet and tangy flavor of the rhubarb. It's also really easy to make, which is a bonus.
Andrew Murphy
[email protected]This rhubarb cinnamon nut bread is fantastic! The flavors are perfectly balanced and the texture is moist and tender. I especially love the crunch from the nuts. It's the perfect treat for a spring or summer afternoon.