Freezer Friendly Rhubarb Bread Recipes
FREEZER-FRIENDLY RHUBARB BREAD
A moist, not too sweet quick bread that freezes well. An excellent way to use up the abundance of fruit from the garden. Also excellent with blackberries, blueberries, or apples.
Provided by P Nerbun
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.
- Mix together 1 tablespoon cinnamon and 1 tablespoon white sugar in a small bowl; set aside.
- Mix together flour, powdered buttermilk, 2 teaspoons cinnamon, cloves, baking soda, salt, baking powder, and nutmeg in a large bowl.
- Combine 3/4 cup white sugar, brown sugar, vegetable oil, and egg in a large bowl; beat with an electric mixer until creamy. Add flour mixture in 3 to 4 batches, alternating with the water, beating batter briefly after each addition. With the last addition of flour, add rhubarb; stir only until flour is mixed in.
- Divide batter evenly between prepared loaf pans. Sprinkle liberally with reserved cinnamon-sugar mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on racks.
Nutrition Facts : Calories 151.1 calories, Carbohydrate 25 g, Cholesterol 7.7 mg, Fat 5 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 166.6 mg, Sugar 14.2 g
RHUBARB QUICK BREAD
Beautiful pink rhubarb at the markets signals spring's arrival. A bit sour on their own, the stalks work beautifully with sweet strawberries and blueberries, and citrus. This buttery loaf is made with a bit of orange zest, which perfectly complements rhubarb's pleasant tang. Dress the cooled loaf with a simple glaze of confectioners' sugar and orange juice, if you like, or serve fat slices with vanilla ice cream. Leftovers are nice toasted in a skillet with plenty of salty butter.
Provided by Samantha Seneviratne
Categories breads, quick breads, dessert, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan.
- In a large bowl, whisk together the butter, 1 cup of the sugar, orange zest and yogurt until well combined. Whisk in eggs. In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture and 1 1/2 cups rhubarb to butter mixture and fold until combined. Transfer the batter to the prepared pan and smooth out the top. Sprinkle the top with the remaining 1/4 cup rhubarb and 2 tablespoons sugar. Bake until the loaf is golden brown and set and a skewer inserted in the center comes out with moist crumbs attached, 55 to 60 minutes.
- Transfer the pan to a rack to cool for 10 minutes, then cut around the edges and carefully flip the loaf out of the pan. Turn it right side up and let it cool completely before slicing.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 268 milligrams, Sugar 29 grams, TransFat 0 grams
RHUBARB BREAD
This is quite a good bread - our family really enjoys it! It's also very quick and easy to prepare, once you have the rhubarb diced. -Grace Capen, Sacramento, California
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to 2 well-greased 8x4-in. loaf pans. , Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 129 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
FREEZER-FRIENDLY RHUBARB BREAD
A moist, not too sweet quick bread that freezes well. An excellent way to use up the abundance of fruit from the garden. Also excellent with blackberries, blueberries, or apples.
Provided by P Nerbun
Categories Breakfast Bread
Time 1h15m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.
- Mix together 1 tablespoon cinnamon and 1 tablespoon white sugar in a small bowl; set aside.
- Mix together flour, powdered buttermilk, 2 teaspoons cinnamon, cloves, baking soda, salt, baking powder, and nutmeg in a large bowl.
- Combine 3/4 cup white sugar, brown sugar, vegetable oil, and egg in a large bowl; beat with an electric mixer until creamy. Add flour mixture in 3 to 4 batches, alternating with the water, beating batter briefly after each addition. With the last addition of flour, add rhubarb; stir only until flour is mixed in.
- Divide batter evenly between prepared loaf pans. Sprinkle liberally with reserved cinnamon-sugar mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on racks.
Nutrition Facts : Calories 151.1 calories, Carbohydrate 25 g, Cholesterol 7.7 mg, Fat 5 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 166.6 mg, Sugar 14.2 g
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- In a large bowl, combine brown sugar and butter. Whisk in the vanilla extract, yogurt (or buttermilk) and egg. Combine cinnamon, baking soda, salt and flour; add to wet ingredients. Stir in rhubarb (and nuts, if desired).
- Divide batter between prepared loaf pans. Bake at 350°F until toothpick inserted in the center comes out clean, about 50-60 minutes.
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