Rhubarb Cinnamon-Nut Bread Recipe

Name: Rhubarb Cinnamon-Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups white sugar, divided; 1/2 cup finely chopped toasted pecans; 2 teaspoons ground cinnamon; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 egg; 1 cup milk; 1/3 cup vegetable oil; 1 cup chopped rhubarb

Servings: persons

1 1/3 cups white sugar, divided
1/2 cup finely chopped toasted pecans
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup vegetable oil
1 cup chopped rhubarb

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour the bottom and 1/2 inch up the sides of a 9x5-inch loaf pan.
2
Stir together 1/3 cup sugar, pecans, and cinnamon in a small bowl.
3
Stir together flour, baking powder, salt, and remaining 1 cup sugar in a large bowl. In another bowl, beat egg with a fork; stir in milk and oil. Add egg mixture to flour mixture. Stir until just moistened; batter should be lumpy. Fold in rhubarb.
4
Spoon 1/2 of the batter into prepared pan, then sprinkle with 1/2 of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Using a table knife or thin metal spatula, cut down through batter and pull up in a circular motion to marble the cinnamon mixture.
5
Bake until a toothpick inserted in center comes out clean, 55 to 60 minutes. Transfer pan to a wire rack and let cool 10 minutes. Remove bread and let cool completely on rack, at least 30 minutes.
6
Wrap bread with plastic wrap and let stand at room temperature, 8 hours to overnight, before slicing. You don't have to wait overnight, but the bread is much easier to slice and has a better texture if you do.

828

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/3 cups white sugar, divided, 1/2 cup finely chopped toasted pecans, 2 teaspoons ground cinnamon, 2 cups all-purpose flour, and more.

Yes, Rhubarb Cinnamon-Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Cinnamon-Nut Bread

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