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Rhubarb Bread

Rhubarb Bread

  • Author: David
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 8 slices) 1x
  • Diet: Gluten Free, Plant-Based

Description

This Rhubarb Bread is a moist, flavorful treat that perfectly balances the bright tartness of fresh rhubarb with natural sweetness. Ideal for breakfast, snacks, or dessert, it features simple pantry ingredients and is easily customizable with nuts, spices, or fruit additions. The bread is tender and soft, with a delightful texture and vibrant color that invigorates any meal or occasion.

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups chopped fresh rhubarb
  • 2 cups all-purpose gluten-free flour blend
  • 3/4 cup natural sweetener (sugar or maple syrup)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon natural gelling agent
  • 1/2 cup plant-based butter, softened
  • 3/4 cup plant-based milk
  • 1 teaspoon vanilla extract (natural)
  • 1/2 teaspoon cinnamon (natural), optional
  • 1/4 teaspoon nutmeg (natural), optional

Optional Variations

  • 1/2 cup chopped walnuts or pecans
  • 1 teaspoon ground cardamom or ground ginger
  • 1/2 cup diced strawberries or blueberries
  • Icing: 1/2 cup powdered sugar (natural) mixed with 1 tablespoon fresh lemon juice (natural)

Instructions

  1. Prepare the Rhubarb: Wash and chop the rhubarb into small, uniform pieces to ensure even cooking and texture throughout the bread.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, baking soda, baking powder, natural gelling agent, and optional spices such as cinnamon or nutmeg to create a balanced dry mixture.
  3. Cream Butter and Sweetener: Using a mixer, beat the softened plant-based butter with the natural sweetener until the mixture is light and fluffy, which helps to produce a tender crumb.
  4. Combine Wet Ingredients: Add the plant-based milk and vanilla extract (natural) to the creamed butter and sweetener mixture; stir until smooth. Gently fold in the prepared rhubarb pieces, distributing them evenly.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix just until combined, being careful not to overmix to maintain a soft and airy texture.
  6. Bake to Perfection: Pour the batter into a greased loaf pan. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool completely before slicing.

Notes

  • Use fresh rhubarb for optimal texture and flavor.
  • Do not overmix the batter to avoid a dense bread.
  • Cut rhubarb pieces evenly to ensure consistent baking.
  • Check for doneness starting at 50 minutes as oven temperatures may vary.
  • Cool the bread fully before slicing to prevent crumbling.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 loaf)
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Rhubarb bread, gluten-free bread, plant-based dessert, sweet and tangy bread, rhubarb recipe, breakfast bread

Find it online: https://yummyrecipeszone.com/rhubarb-bread/