Honey Rhubarb And Strawberry Bread Recipes

HONEY, RHUBARB, AND STRAWBERRY BREAD

Steps:

• Preheat oven to 350°F (175ºC). Generously grease a loaf pan and line with a sling of parchment paper. Set aside.
• In a large bowl, combine the flours, oats, baking powder, and salt. In a second bowl, whisk together the milk, honey, oil, eggs, and vanilla extract. Pour over the dry ingredients and mix just to combine. Fold in the chopped rhubarb and the diced strawberries.
• Transfer the batter in the prepared loaf pan and smooth out the top. If desired, slice additional strawberries and set them over the top of the cake for a pretty presentation.
• Bake the cake for about 70 minutes, until the cake is deep golden brown and a toothpick inserted in the center of the cake comes out clean. IMPORTANT BAKING NOTE: Honey accelerates browning, so the top will brown before the bread is actually cooked through. After 50 minutes, check on the bread: if it looks beautifully golden brown, simply cover loosely with aluminum paper to stop the browning but finish baking the bread through.
• Set the loaf pan on a wire rack to let the bread cool completely to room temperature.
• STORAGE: Store the Honey, Rhubarb, and Strawberry Bread in an airtight container, or wrapped in plastic, at room temperature for up to two days, or in the fridge for up to a week. The bread can also be frozen for up to three months.
• SERVING: Serve the bread thickly sliced at room temperature or toasted, with butter and honey, or a rhubarb and strawberry compote.

STRAWBERRY HONEY BREAD

Steps:

• Combine all dry ingredients.
• In a small bowl, combine the eggs, honey and oil.
• Stir in strawberries and almonds.
• Add the liquid mixture to the dry ingredients, stirring only well enough to moisten the flour mixture.
• DO NOT OVERMIX!
• Pour into a well greased loaf pan and bake at 350 degrees for 50-55 minutes.
• Cool for 5-10 minutes before removing from pan.
• This can be served warm or cold.

RHUBARB BREAD

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.