Introduction
Rhubarb bread is a delightful and unique treat that combines the tartness of rhubarb with the sweetness of a bread loaf. In this article, we will explore a delicious recipe for Rhubarb Bread inspired by Bonita’s Kitchen. This recipe is perfect for those looking to try something new and exciting in their baking repertoire. Let’s dive into the world of rhubarb bread and uncover the secrets to creating a moist and flavorful loaf that will impress your family and friends.
Ingredients
Before you embark on making this delectable Rhubarb Bread, ensure you have the following ingredients ready:
– 2 cups of diced rhubarb
– 1 1/2 cups of sugar
– 1/2 cup of vegetable oil
– 1 egg
– 1 teaspoon of vanilla extract
– 1 cup of buttermilk
– 2 1/2 cups of all-purpose flour
– 1 teaspoon of baking soda
– 1 teaspoon of salt
– 1/2 cup of chopped nuts (optional)
Steps
Follow these simple steps to create your own delicious Rhubarb Bread:
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the diced rhubarb and sugar, and let it sit for 15 minutes.
3. Add the vegetable oil, egg, vanilla extract, and buttermilk to the rhubarb mixture and mix well.
4. In a separate bowl, sift together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the chopped nuts, if desired.
7. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Variations
There are several ways to customize your Rhubarb Bread to suit your tastes:
– Add a streusel topping for extra crunch and sweetness.
– Mix in some shredded coconut for a tropical twist.
– Substitute some of the sugar with honey for a different flavor profile.
– Experiment with different nuts like pecans or walnuts for added texture.
Tips
Here are some handy tips to ensure your Rhubarb Bread turns out perfectly every time:
– Use fresh rhubarb for the best flavor and texture.
– Don’t overmix the batter to prevent a tough loaf.
– Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
– Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Conclusion
In conclusion, Rhubarb Bread is a delightful and flavorful treat that is perfect for any occasion. By following this recipe inspired by Bonita’s Kitchen and incorporating your own personal touch, you can create a moist and delicious loaf that will have everyone asking for seconds. So, gather your ingredients, preheat your oven, and get ready to enjoy the unique combination of rhubarb and bread in every bite!
FAQs
Q: Can I use frozen rhubarb for this recipe?
A: Yes, you can use frozen rhubarb, but be sure to thaw and drain it before using to prevent excess moisture in the bread.
Q: Can I substitute the buttermilk with regular milk?
A: While buttermilk adds a tangy flavor and tenderness to the bread, you can substitute it with a mixture of milk and vinegar or lemon juice in a pinch.
Q: How can I make this recipe gluten-free?
A: You can use a gluten-free flour blend in place of the all-purpose flour and ensure all other ingredients are gluten-free certified.
Q: Can I omit the nuts from the recipe?
A: Yes, you can omit the nuts if you have allergies or prefer a nut-free version of the Rhubarb Bread.
RHUBARB BREAD – Bonita’s Kitchen
Rhubarb bread is a delightful and unique treat that combines the tartness of rhubarb with the sweetness of a bread loaf. This recipe is inspired by Bonita’s Kitchen and results in a moist and flavorful loaf perfect for any occasion.
Ingredients
-
2 cups diced rhubarb
-
1 1/2 cups sugar
-
1/2 cup vegetable oil
-
1 egg
-
1 teaspoon vanilla extract
-
1 cup buttermilk
-
2 1/2 cups all-purpose flour
-
1 teaspoon baking soda
-
1 teaspoon salt
-
1/2 cup chopped nuts (optional)
Directions
-
Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
-
In a mixing bowl, combine the diced rhubarb and sugar, let it sit for 15 minutes.
-
Add vegetable oil, egg, vanilla extract, and buttermilk to the rhubarb mixture and mix well.
-
In a separate bowl, sift together flour, baking soda, and salt.
-
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
-
Fold in the chopped nuts, if desired.
-
Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
