Rhubarb Pecan Orange Zest Bread Recipes

ORANGE RHUBARB BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

RHUBARB PECAN ORANGE ZEST BREAD

Steps:

• Heat oven to 350 degrees F. Grease bottoms only of a (9 x 5-inch) loaf pan OR two (8 x 4-inch) loaf pans with shortening or cooking spray.
• In a large bowl, beat together sugar, oil, eggs, milk, and orange zest. Add flour, flax, baking powder, and salt; stir just until flour is moistened. Stir in rhubarb.
• Pour batter into a 9 x 5-inch loaf pan (OR... divide batter evenly between two 8 x 4-inch loaf pans). Sprinkle the top with 1/4 cup chopped pecans, (lightly press them into the batter) and 2 tablespoons sugar.
• Bake 50 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 2 hours. Cut with a serrated knife and serve with butter.

ORANGE RHUBARB PECAN BREAD

Steps:

• 1. Preheat oven to 350F. Lightly grease the bottom of a 9x5x3 loaf pan (I am using mini loaf pans). Cream together the sugar, shortening and eggs (add them one at a time)
• 2. In a separate bowl combine the flour, wheat germ, baking powder, soda, salt and nutmeg.
• 3. Zest 1 Tablespoon of the oranges. Squeeze 1/2 cup of orange juice. Mix the orange juice and the vanilla together.
• 4. Alternate mixing batches of dry ingredients with the juice. Stir in pecans, rhubarb and orange zest.
• 5. Spoon batter into pan(s). Let stand 20 minutes before baking. Bake 50 minutes to 1 hour or until tested and the center comes out clean. Cool before eating. Wrap the loaf(s) in plastic wrap and store in the fridge. It's even better the second day. Serve with nutmeg butter.

GLAZED ORANGE-RHUBARB LOAF

Steps:

• Measure out rhubarb. Defrost frozen rhubarb, then drain well and pat dry. If using fresh rhubarb, chop finely.
• Preheat oven to 350F (180C).
• Lightly grease a 9x5-inch (1.5-L) loaf pan. Stir rhubarb with 1/4 cup (50 mL) sugar and set aside.
• Finely grate peel from 2 oranges to make about 2 tablespoons (30 mL), and squeeze out 1 cup (250 mL) juice.
• Measure 2 tablespoons (30 mL) of this juice into a dish. Stir in 2 tablespoons (30 mL) sugar and set aside to glaze loaf.
• In a medium-size bowl, beat egg.
• Stir in remaining juice, grated peel and vanilla.
• Measure flour, 3/4 cup (175 mL) sugar, baking powder, soda and salt into a large mixing bowl.
• Stir with a fork until blended and make a well in centre. Pour in egg mixture and cooled melted butter.
• Stir just until evenly combined.
• Batter is very thick.
• Stir in rhubarb mixture and nuts just until evenly distributed.
• Turn into prepared pan. Batter will almost fill the pan. Smooth top.
• Bake in centre of preheated 350F (180C) oven until top is golden and a skewer inserted into centre comes out clean, about 1 hour and 15 to 20 minutes.
• Place pan on a rack.
• Stir orange juice and sugar mixture. Pour over top of hot loaf.
• Cool loaf in pan for 10 minutes. Then, turn out of pan and place loaf on rack to finish cooling.
• Loaf will keep well, covered, at room temperature for up to 2 days; store in refrigerator if longer. Or wrap airtight and freeze.