Take advantage of rhubarb season and make this light, tender spiced quick bread loaded with fresh rhubarb and nutty pecans.
If you follow me on Instagram, you probably already know that I love rhubarb! Every spring I look forward to picking up some rhubarb at my local farmers market.
Every year, I try and come up with a new rhubarb recipe. I have my favorite recipes that I like to make each spring, like my Rhubarb Lemonade. Have you tried this lemonade yet? Readers have been loving it this year!
I've shared my recipe for rhubarb muffins in the past and thought this year I should try a quick bread recipe. I love a good quick bread recipe. The best part about this recipe is that it makes two loaves of bread!
Quick breads freeze really well too. I like to enjoy one of the breads fresh and freeze the other one to enjoy later in the year.
This rhubarb bread is easy to make. It is a really moist and tender quick bread loaded with the bright, tart flavor of fresh rhubarb and the nutty crunch of pecans.
If you love rhubarb, I hope that you give this quick bread a try! And if you aren't sure about rhubarb, I think that this recipe is a great one to try out!
Rhubarb Bread
Take advantage of rhubarb season and make this light, tender spiced quick bread loaded with fresh rhubarb and nutty pecans.
Ingredients
Instructions
- 1 Cup Almond Milk
- 1 Tablespoon Lemon Juice
- 1 ½ Cups Light Brown Sugar
- ⅔ Cup Avocado Oil
- 1 Flax Egg {1 tablespoon ground flaxseed mixed with 3 Tablespoons Water}
- 1 teaspoon Vanilla Extract
- 2 ½ Cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 teaspoon Cinnamon
- 2 Cups Sliced Rhubarb
- ½ Cup Chopped Pecans
Notes
Preheat the oven to 325 F. Grease two 9 by 5 loaf pans. Set aside.
Make your flax egg by combing the ground flaxseed and water in a small bowl. Set aside.
In a small bowl, stir together almond milk and lemon juice. Set aside for 5 minutes.
In a large bowl, add the brown sugar and oil. Whisk until mixed together.
Add the flax egg; whisk.
Next add in the vanilla and whisk together.
Pour in the almond milk and lemon juice mixture; mix until combined.
Use a fine mesh strainer to sift the flour, baking soda, salt, and cinnamon into the bowl of the liquid ingredients.
Gently stir together the dry ingredients into the wet; just until evenly combined.
Fold in the sliced rhubarb and pecans.
Divide the batter equally between the two loaf pans.
Bake for 40 minutes, or until a tester comes out clean.
Let cool before cutting and serving.
Happy Baking!
Jeni
Cadry
Yum! Usually I get a big batch of rhubarb from my mom around this time of year, but because of Covid we haven't been able to see each other. She's freezing some for me, though. So hopefully I can try out this recipe then! It looks great.
By the way, the recipe blocks are a little off. There's nothing in the ingredients area, the ingredients are in the instructions, and the instructions are in the notes. Wanted to give you a heads up! 🙂