Rhubarb-Orange Bread
A delightful rhubarb-orange bread featuring tangy rhubarb and zesty orange rind, perfect for breakfast or teatime, offering a sweet-tart flavor profile appealing to all ages.
Ingredients
Instructions
- Cut orange rind very fine.
- Cover the orange rind with water and cook until tender; drain.
- Add 3 tablespoons water and 1 cup sugar to the cooked rind.
- Boil until the mixture is thick; set aside.
- Combine buttermilk with the remaining 1 cup sugar.
- Beat in eggs.
- Sift flour with salt and baking powder; stir into the egg mixture.
- Stir in rhubarb and orange rind.
- Pour the batter into two greased 9 x 5-inch loaf pans.
- Bake in a 350°F oven for 45 minutes.
Tips & Substitutions
For a more intense orange flavor, consider adding a teaspoon of orange extract to the batter. If you don't have buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. This recipe can also be adapted by adding nuts or chocolate chips for extra texture. Ensure to finely chop the rhubarb to distribute its tartness evenly throughout the bread.
Serving Suggestions
This delightful bread is perfect for breakfast or as a snack. Serve it warm with a pat of butter or cream cheese for added richness. It pairs beautifully with a cup of tea or coffee. For a more indulgent treat, try serving it alongside Individual Cheesecake for a delightful dessert spread.
Storage & Reheating
Store any leftover Rhubarb-Orange Bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to three months. To reheat, simply thaw at room temperature and warm slices in a toaster or microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb-Orange Bread contains roughly 318 calories, with 8g protein, 65g carbohydrates, and 3g fat. It is a good source of iron (19% of the Daily Value), protein (17% of the Daily Value), and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 724mg per serving (31% 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 ensure to thaw and drain any excess moisture before adding it to the batter. This will help maintain the bread's texture and prevent it from becoming too soggy.
Is there a way to make this recipe healthier?
You can reduce the sugar slightly or use a sugar substitute to cut down on calories. Additionally, you might replace half of the all-purpose flour with whole wheat flour to add more fiber and nutrients, making it a healthier option.
What can I do if I don't have fresh oranges?
If fresh oranges are unavailable, you can use store-bought orange peel or zest in a jar. Alternatively, orange juice can be used, but it will change the texture slightly. Adjust the liquid ingredients accordingly to maintain the batter consistency.
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).