Description
Rhubarb bread with walnuts is a delightful fusion of tart rhubarb and crunchy walnuts, creating a moist and flavorful loaf that’s perfect for breakfast or as a snack. This easy-to-make bread boasts an inviting pink hue and enticing aroma, making it an impressive addition to any meal. Enjoy it plain or elevate it with a drizzle of glaze for an extra touch of sweetness.
Ingredients
Scale
- 1 cup fresh rhubarb, chopped
- 1/2 cup walnuts, toasted and chopped
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk together the eggs, vegetable oil, and vanilla extract; then pour into the dry ingredients and mix until just combined.
- Gently fold in the chopped rhubarb and toasted walnuts.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until golden brown and a toothpick inserted comes out clean.
- Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg