Description
This Rhubarb Bread recipe features fresh rhubarb and simple plant-based ingredients to create a moist, tender, and tangy quick bread perfect for beginners. It offers a delightful balance of sweetness and tartness, making it a versatile snack for breakfast, teatime, or dessert.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups fresh rhubarb, washed and chopped into bite-sized pieces
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon natural gelling agent
- 1 cup plant-based milk
- 1 teaspoon pure vanilla extract (natural)
- 1 tablespoon apple cider vinegar (natural)
Instructions
- Prep the Rhubarb: Wash and chop the fresh rhubarb into small, bite-sized pieces to ensure an even distribution of tartness throughout the bread.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and natural gelling agent evenly to promote uniform rising and texture.
- Mix Wet Ingredients: In a separate bowl, combine the vegetable oil, plant-based milk, pure vanilla extract (natural), and apple cider vinegar (natural); mixing them well helps the liquid evenly incorporate into the batter.
- Blend Wet and Dry Batter: Pour the wet mixture into the dry ingredients and gently fold together just until combined, being careful not to overmix for a soft, tender crumb.
- Add the Rhubarb: Gently fold the chopped rhubarb into the batter, distributing it evenly without crushing for bursts of tang in every slice.
- Bake the Bread: Pour the batter into a greased loaf pan and bake at 350°F (175°C) for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack before slicing for the best texture and flavor.
Notes
- Always use fresh rhubarb to achieve the distinctive tart flavor and color.
- Do not overmix the batter to maintain a soft crumb.
- Use vegetable oil to keep the bread moist longer.
- Check your oven towards the end of baking as times may vary.
- Cool the bread completely before slicing to prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Rhubarb bread, plant-based bread, quick bread, tangy bread, moist bread, vegan bread, easy baking
