Rhubarb Cinnamon-Nut Bread
Ingredients9 h 45 m servings 267 cals
- 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.
- Cook's Notes:
- Lining the pan with parchment paper (with the ends 1 inch over the pan's long sides) makes it easy to lift the bread out.
- Substitute walnuts for the pecans if desired.
- You can use fresh or frozen (thawed) rhubarb. Also, blueberries or raspberries work great in this recipe.
Per Serving: 267 calories; 10.4 g fat; 40.6 g carbohydrates; 3.9 g protein; 17 mg cholesterol; 153 mg sodium. Full nutrition
ReviewsRead all reviews 3
Made exactly as stated, and ended up with a beautiful loaf of delicious bread! I can't wait for breakfast tomorrow morning. This is going to go great with a cup of coffee!
this is an outstanding bread. Not too sweet (except for the topping), and stays moist for a few days. Very, very good. I will make this many times again in future!