Vonie'S Rhubarb Nut Bread
Vonie'S Rhubarb Nut Bread offers a moist, flavorful treat with tart rhubarb, crunchy nuts, and a hint of vanilla, perfect for breakfast or dessert. Suits all sweet bread lovers.
Ingredients
Instructions
- Cream sugar and oil together.
- Beat in egg.
- Add flour, soda, and salt alternately with buttermilk, blending well after each addition.
- Stir in diced rhubarb, vanilla, and chopped nuts.
- Pour the batter into two greased 9 x 5-inch loaf pans.
- Sprinkle the tops with a mixture of sugar and cinnamon.
- Bake at 350°F (175°C) for about 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added flavor, consider using coconut oil instead of regular oil, which gives a subtle sweetness to the bread. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Ensure the rhubarb is fresh and firm for the best texture. Use a light hand when mixing to keep the bread tender.
Serving Suggestions
This delightful rhubarb nut bread is perfect for breakfast or as a snack. Serve it warm with a pat of butter or alongside Zesty Eggs for a hearty meal. It also pairs beautifully with coffee or tea. For a sweet treat, try drizzling it with a simple glaze or serving it with fresh fruit.
Storage & Reheating
Once cooled, wrap the bread tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, slice and freeze the bread, then reheat slices in the toaster or microwave as needed.
Nutrition & Diet Analysis (per serving)
Each serving of Vonie'S Rhubarb Nut Bread contains roughly 573 calories, with 8g protein, 60g carbohydrates, and 29g fat. It is a good source of protein (16% of the Daily Value), iron (12% of the Daily Value), and potassium (11% of the Daily Value). Note that it is relatively high in sodium, at 845mg per serving (37% 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 instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Just ensure to thaw and drain any excess moisture before adding it to the batter. This will help prevent the bread from becoming soggy.
How can I make this recipe gluten-free?
To make gluten-free rhubarb nut bread, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, or add 1/4 teaspoon per cup of flour for better structure and texture.
Can I add other fruits to this bread?
Absolutely! You can mix in other fruits like chopped apples or berries along with the rhubarb for added flavor. Just be mindful of the moisture content to maintain the right 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).