Rhubarb Nut Bread
Delight your taste buds with this irresistibly moist and flavorful Rhubarb Nut Bread, a perfect marriage of tangy rhubarb and the warm, nutty crunch of chopped walnuts or pecans. This easy-to-make quick bread combines the sweetness of brown sugar with the tartness of rhubarb, complemented by a hint of cinnamon for a spiced sugary topping that bakes to golden perfection. Balanced with buttermilk for a tender crumb, it’s a versatile recipe ideal for breakfast, a midday snack, or dessert. Whether served warm with a pat of butter or enjoyed on its own, this homemade bread is a cozy, crowd-pleasing treat that can be prepped in just 15 minutes. Perfect for using up fresh rhubarb, this loaf also freezes beautifully, making it a convenient make-ahead option to savor anytime.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 0.5 cup vegetable oil
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1.5 cups rhubarb, chopped
- 0.5 cup chopped nuts (e.g., walnuts or pecans)
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the brown sugar, granulated sugar, and vegetable oil until well combined.
Add the egg, buttermilk, and vanilla extract to the sugar mixture and mix until smooth.
Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Do not overmix.
Gently fold in the chopped rhubarb and nuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
In a small bowl, mix the ground cinnamon and 2 tablespoons granulated sugar. Sprinkle this mixture evenly over the top of the batter for a sweet, crunchy topping.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Store any leftovers in an airtight container for up to 3 days, or wrap tightly and freeze for up to 3 months.
Nutrition Facts
Calories |
3549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 69.6 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 490.5 g | 178% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 285.1 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 848 mg | 65% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2200 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
