Sunday Morning Coffee: RHUBARB PECAN BREAD
Scored some rhubarb from my mother-in-law’s garden [thanks, Marie Graham!]: half got chopped and frozen for a rhubarb pie; the remainder went into these lovely moist breads. I adapted the recipe from one handwritten by my daughter-in-law Bre-Anne’s grandma – the other side of the recipe card from the Pork and Beans bread I shared a while back. Next time I make this, I think I’ll cut the oil to 1/2 cup and add 1/2 cup unsweetened applesauce to make this a little healthier.
Bake at 350° for about 50 minutes. Makes 2 loaves.
- 1 1/2 cups brown sugar
- 1 cup vegetable oil
- 1 egg
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1 1/2 cup plain yoghurt or 1 cup buttermilk or sour milk [I used Greek Yoghurt thinned with milk]
- 3 cups flour
- 3/4 cup chopped nuts (I used pecans)
- 1/2 tsp salt
- 2 tsp baking soda
- 2 – 2 1/2 cups diced rhubarb [about 1/4″ cubes]
Mix sugar, oil, egg, vanilla and yoghurt or milk and beat until smooth
Combine flour, salt cinnamon and soda and add to liquids.
Stir in rhubarb and nuts. Divide batter into 2 well greased 8″x4″ loaf pans. Bake at 350° for about 50 minutes or until a toothpick inserted in the centre comes out clean. Cool in pan for 10 minutes then turn out on a rack to cool completely. Freezes well.