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This strawberry rhubarb bread is made with unsweetened vanilla almond milk, whole wheat flour, coconut oil, and cane sugar to make it healthier.

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • In a large bowl, whisk the flour, baking soda, salt, and nutmeg together.

  • In a separate bowl, whisk together the Almond Breeze (either unsweetened vanilla almond milk or unsweetened vanilla almond cashew milk for extra creaminess), eggs, sugar, and coconut oil.

  • Stir the strawberries and rhubarb into the batter. Pour batter into a greased loaf pan.

  • Bake for 40 to 50 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool for 10 to 15 minutes, then remove from the pan and allow to cool completely.

Nutrition Facts

164 calories; protein 4.2g; carbohydrates 22.5g; fat 6.9g; cholesterol 46.5mg; sodium 175.3mg. Full Nutrition
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