Rhubarb Cinnamon-Nut Bread
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Description
Rhubarb, cinnamon, and nuts create the perfect combination in this delightful, spring-worthy bread. It keeps up to 3 days, wrapped and at room temperature, or frozen up to 3 months in a zip-top plastic bag.
Ingredients
- 1 ⅓ cups white sugar, divided
- ½ cup finely chopped toasted pecans
- 2 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 cup milk
- ⅓ cup vegetable oil
- 1 cup chopped rhubarb
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour the bottom and 1/2 inch up the sides of a 9x5-inch loaf pan.
- 2. Stir together 1/3 cup sugar, pecans, and cinnamon in a small bowl.
- 3. Stir together flour, baking powder, salt, and remaining 1 cup sugar in a large bowl. In another bowl, beat egg with a fork; stir in milk and oil. Add egg mixture to flour mixture. Stir until just moistened; batter should be lumpy. Fold in rhubarb.
- 4. Spoon 1/2 of the batter into prepared pan, then sprinkle with 1/2 of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Using a table knife or thin metal spatula, cut down through batter and pull up in a circular motion to marble the cinnamon mixture.
- 5. Bake until a toothpick inserted in center comes out clean, 55 to 60 minutes. Transfer pan to a wire rack and let cool 10 minutes. Remove bread and let cool completely on rack, at least 30 minutes.
- 6. Wrap bread with plastic wrap and let stand at room temperature, 8 hours to overnight, before slicing. You don't have to wait overnight, but the bread is much easier to slice and has a better texture if you do.
Nutrition Facts
serving: 1 9x5-inch loaf
calories: 266.6 kcal
carbohydrates: 40.6 g
protein: 3.9 g
saturated fat: 1.5 g
cholesterol: 17.1 mg
sodium: 152.6 mg
fiber: 1.4 g
sugar: 23.5 g