Sunday, September 12, 2021

Rhubarb Cinnamon Quick Bread

This is a wonderfully moist bread that sells quickly at my summer bake sales. 

It's taken me a long time to get this posted on my blog, so I'll keep this brief and do hope you'll try it soon. I most often use my own frozen rhubarb, draining off about half of the water before adding to the recipe. 

One of the reasons I like this recipe is because I can mix it by hand and don't have to get the mixer out.  It is easily doubled or tripled also. 

This bread freezes nicely.  After loaves have cooled, wrap in saran wrap, placing in ziploc freezer bags.  Label and freeze up to 2 months. 

1 1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. brown sugar
1/2 c. vegetable or coconut oil
1/2 c. buttermilk
1 egg
1/2 tsp. vanilla extract
2 c. diced rhubarb
1/2 c. chopped pecans, optional 

Preheat oven  to 350 degrees. 

 Grease an 8" loaf pan with non-stick cooking spray; set aside. 

In a large bowl, whisk flour, baking soda, salt and cinnamon. Add the brown sugar, then the oil, buttermilk, egg & vanilla, stirring to mix thoroughly.  Gently fold in the rhubarb and pecans.

Pour the batter into the prepared pan.  Bake 50-55 minutes or until a toothpick inserted into the center comes out clean.  Cool in the pan slightly, then remove to cool completely on a rack.  

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  1. I’ve made these, Marsha, but don’t think I’ve added cinnamon chips and I have some! I’ll do that on my next time.

  2. Oops, I thought I was commenting on the pumpkin muffins. I’m so sorry!