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Freezer-Friendly Rhubarb Bread

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Recipe Summary Freezer-Friendly Rhubarb Bread

A moist, not too sweet quick bread that freezes well. An excellent way to use up the abundance of fruit from the garden. Also excellent with blackberries, blueberries, or apples.

Ingredients | Friends Good Company Quotes

1 tablespoon ground cinnamon

1 tablespoon white sugar

2 ½ cups all-purpose flour

¼ cup powdered buttermilk

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon baking soda

1 teaspoon salt

¼ teaspoon baking powder

¼ teaspoon ground nutmeg

¾ cup white sugar

¾ cup packed brown sugar

½ cup vegetable oil

1 egg

1 cup water

2 cups diced rhubarb, or more to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.

Mix together 1 tablespoon cinnamon and 1 tablespoon white sugar in a small bowl; set aside.

Mix together flour, powdered buttermilk, 2 teaspoons cinnamon, cloves, baking soda, salt, baking powder, and nutmeg in a large bowl.

Combine 3/4 cup white sugar, brown sugar, vegetable oil, and egg in a large bowl; beat with an electric mixer until creamy. Add flour mixture in 3 to 4 batches, alternating with the water, beating batter briefly after each addition. With the last addition of flour, add rhubarb; stir only until flour is mixed in.

Divide batter evenly between prepared loaf pans. Sprinkle liberally with reserved cinnamon-sugar mixture.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on racks.

Fruit juice can be substituted for water.

Info | Friends Good Company Quotes

prep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 24 Yield: 2 9x5-inch loaves

TAG : Freezer-Friendly Rhubarb Bread

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