Rhubarb Nut Bread
Rhubarb Nut Bread offers a delightful combination of tangy rhubarb and crunchy pecans, wrapped in a moist, sweet bread. Its rich flavor and tender texture make it perfect for breakfast, brunch, or a teatime treat, appealing to those who enjoy fruity, nut-studded baked goods.
Ingredients
Instructions
- Combine brown sugar, shortening, and egg in a bowl and mix well.
- In another bowl, combine sour milk with vanilla extract.
- Add the milk mixture and sugar mixture alternately to the flour, beating well after each addition.
- Fold in diced rhubarb and chopped pecans.
- Turn the batter into two greased and floured loaf pans.
- Mix sugar with melted butter and sprinkle over the batter.
- Bake at 325° to 350°F for 45 minutes or until done.
Tips & Substitutions
For a lighter texture, you can substitute half the shortening with applesauce. If you don't have sour milk, mix 1 cup of milk with 1 tablespoon of vinegar and let it sit for 5 minutes. Ensure the rhubarb is fresh and diced small for even distribution. This bread can be made with whole wheat flour for a healthier twist.
Serving Suggestions
Serve warm or at room temperature, perhaps with a pat of butter or a drizzle of honey. This bread pairs beautifully with a cup of tea or coffee. For a delightful brunch, consider serving it alongside a fresh fruit salad or a slice of Plain Chess Pie for a sweet contrast.
Storage & Reheating
Store leftover Rhubarb Nut Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves in plastic wrap and foil, then freeze for up to 3 months. To reheat, simply thaw and warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Nut Bread contains roughly 1096 calories, with 6g protein, 58g carbohydrates, and 87g fat. It is a good source of iron (14% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 776mg per serving (34% 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 frozen rhubarb in this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess liquid before adding it to the batter to avoid a soggy bread.
What can I substitute for pecans?
If you're not a fan of pecans, walnuts or almonds are great substitutes. You can also omit the nuts altogether for a nut-free version, which is perfect for those with nut allergies.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted in the center comes out clean. Additionally, the top should be golden brown and the loaf should spring back when lightly pressed. If the top browns too quickly, you can cover it with foil.
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).