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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Blake Humes
[email protected]This bread is delicious! I love the tartness of the rhubarb and the sweetness of the cinnamon and sugar. It's a perfect balance of flavors.
Inam Mtlomelo
[email protected]I've made this bread several times and it's always a hit. I love the way the rhubarb and cinnamon flavors blend together. It's a perfect bread for any occasion.
Ashraf Bepary
[email protected]This bread is a great make-ahead breakfast or snack. I like to make a loaf on the weekend and then slice it and freeze it. It's always a welcome treat to have on hand.
Hannah Cute
[email protected]I'm not a baker, but this bread was so easy to make. I followed the recipe exactly and it turned out perfectly.
Jony Ahmed
[email protected]This bread is so moist and flavorful. I love the way the rhubarb and cinnamon flavors complement each other.
Sakbol op
[email protected]I made this bread for a brunch party and it was a hit! Everyone loved it and asked for the recipe.
Abdi Shemsu
[email protected]This bread is a great way to use up leftover rhubarb. I always have a bunch of rhubarb in my garden, and this is a great way to use it up before it goes bad.
Angel Kazakov
[email protected]I love the combination of rhubarb and cinnamon in this bread. It's a unique and delicious flavor that I've never tasted before.
Nokutenda Magaso
[email protected]This bread is so easy to make! I was able to whip it up in no time, and it turned out perfectly. I will definitely be making this again.
Khathutshelo Managa
[email protected]I'm not a huge fan of rhubarb, but this bread was surprisingly delicious! The sweetness of the rhubarb balanced out the tartness perfectly, and the cinnamon and nuts added a nice touch of warmth and flavor.
oalid mahamud
[email protected]This rhubarb cinnamon nut bread is divine! The flavors of rhubarb, cinnamon, and nuts blend perfectly together, creating a moist and flavorful bread that is perfect for breakfast, lunch, or a snack.