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.
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Recipe Summary
Ingredients
Directions
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.