Lois' Rhubarb Nut Bread
A moist, flavorful rhubarb nut bread with hints of vanilla and a crunchy sugar-butter topping, perfect for breakfast, snack, or dessert, appealing to those who love fruity baked goods.
Ingredients
Instructions
- Mix brown sugar, oil, eggs, milk with vinegar, and vanilla.
- Sift together flour, salt, and baking soda.
- Add the dry ingredients to the wet mixture and stir until combined.
- Fold in diced rhubarb and chopped nuts.
- Pour the batter evenly into three well-greased bread pans.
- Mix together 1 cup sugar and 2 tablespoons butter, then sprinkle over the loaves.
- Bake at 350°F (175°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For best results, ensure your rhubarb is fresh; frozen rhubarb can also work but may alter the texture slightly. If you prefer a nut-free version, simply omit the nuts. You can substitute half of the oil with applesauce for a lighter bread. Consider adding a teaspoon of cinnamon for extra flavor, which pairs beautifully with this recipe.
Serving Suggestions
Slice and serve Lois' Rhubarb Nut Bread warm or at room temperature. It makes a delightful breakfast or snack alongside a cup of tea or coffee. For a festive touch, serve with a side of Cinnamon Fruit Medley(Great Salad For Christmas) for added freshness and brightness.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm slices in a toaster or oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lois' Rhubarb Nut Bread contains roughly 1454 calories, with 16g protein, 165g carbohydrates, and 74g fat. It is an excellent source of iron (54% of the Daily Value), calcium (40% of the Daily Value), and protein (31% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 767mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit instead of rhubarb?
Yes, you can substitute rhubarb with other fruits like apples or blueberries, but keep in mind that the texture and flavor will change. If using sweeter fruits, consider reducing the amount of sugar in the recipe.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean. If it comes out with wet batter, continue baking for additional 5-minute intervals, checking each time until it is fully cooked.
Can I make this recipe as muffins instead of bread?
Absolutely! To make muffins, pour the batter into a greased muffin tin and bake at 350°F for about 20-25 minutes, or until a toothpick comes out clean. This will yield about 24 muffins depending on the size of your tin.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).