Rhubarb Bread Recipe
This is very quick and easy to make and it's moist--my family enjoys it.
Ingredients
- 1 1/2 Cups Packed Light Brown Sugar
- 2/3 Cups Vegetable Oil
- 1 Large Egg, Beaten
- 1 Tsp. Vanilla Extract
- 1 Cup Buttermilk (See Tip)
- 2 1/2 Cups All Purpose Flour
- 3/4 Tsp. Salt
- 1 Tsp. Baking Soda
- 1/2 Tsp. Ground Cinnamon
- 2 Cups Fresh or Frozen Rhubarb, Diced
- 1/2 Cup Toasted Walnuts, Chopped
Directions
- Preheat oven to 350°F. Grease two 8 x 4-Inch loaf pans.
- In a bowl, combine the sugar and oil; blend in egg, vanilla and buttermilk.
- Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to prepared loaf pans.
- Bake at 350° for about 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
- Tip: You can substitute equal parts fat-free vanilla yogurt for the buttermilk. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
- Yield: 2 Loaves
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 32 servings | |
| Calories 127 | |
| Calories from Fat 48 | 38% |
| Total Fat 5.41g | 7% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 7mg | 2% |
| Sodium 107mg | 4% |
| Potassium 58mg | 2% |
| Total Carbs 18.37g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 10.51g | 7% |
| Protein 1.65g | 3% |
