During the week, I enjoy having a simple breakfast of one or two slices of quick bread, some fresh fruit and a cup of tea. In the spring and early summer, it's not uncommon for me to have rhubarb bread around for just such a breakfast. Since I'm not likely to finish an entire loaf of bread in a short period of time, I like to make my quick breads in two mini loaf pans instead of one larger one. Then, I freeze one loaf and have another on hand for my breakfast needs (and, of course, any nibbling that my husband might need to take part in).
I like this particular recipe because it's quick to mix together. Since I usually wash and dice my rhubarb as it comes into the kitchen, all that remains to be done is chopping nuts and mixing together some easy ingredients. There's one more thing I love about this recipe: the aroma that fills the house when I make a batch!
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!
Rhubarb Bread
- 1 1/2 c. brown sugar
- 2 T. canola oil
- 2 T. applesauce
- 1 egg
- 2 tsp. vanilla extract
- 1 c. skim milk
- 1 1/2 c. diced rhubarb
- 1/2 c. chopped almonds
- 1 1/2 c. all purpose flour
- 1 c. whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
Preheat the oven to 400 degrees. Spray 2 small loaf pans with cooking spray. Set aside.
In a large bowl, combine the brown sugar, oil, applesauce, egg and vanilla. Beat until well mixed. Stir the milk, rhubarb and nuts into the batter.
In another bowl, sift the remaining ingredients together. Add this mixture all at once into the rhubarb mixture and stir until all of the ingredients are moistened.
Fill the loaf pans evenly and bake in the preheated oven for 40 minutes or until the tops are golden and slightly cracked. Allow to cool for 10 minutes before removing from the pans and cooling completely.
- Yields: 2 small loaves
- Preparation Time: 1 hour