Rhubarb Bread
A delightful bread that beautifully balances sweet and tart flavors with fresh rhubarb and orange accents.
Ingredients
Wet Ingredients
- 3/4 cup sugar
- 2 pieces eggs
- 1/2 cup orange juice (fresh-squeezed) for best flavor
- 1/4 cup oil (vegetable or canola)
- 1 tablespoon orange zest from a fresh orange
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Main Ingredient
- 2 cups rhubarb (chopped into small pieces)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare a loaf pan with nonstick cooking spray.
- In a large mixing bowl, whisk together sugar, eggs, oil, orange juice, and orange zest until smooth.
- In another bowl, combine flour, baking powder, cinnamon, and salt; mix until evenly combined.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Gently fold in the chopped rhubarb until evenly distributed.
Baking
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 5-10 minutes before carefully removing it to cool completely on a wire rack.
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Notes
Serve warm or at room temperature. Pairs well with butter or cream cheese. Can be stored at room temperature for 2-3 days, refrigerated for up to a week, or frozen for longer storage.