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Rhubarb Bread

Rhubarb Bread

  • Author: Eric
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (8-10 slices) 1x
  • Diet: Gluten Free

Description

Rhubarb Bread is a delightful quick bread that combines the bright tartness of fresh rhubarb with a moist, tender plant-based crumb. Easy to prepare with everyday wholesome ingredients, this bread features balanced sweetness, natural flavors, and a versatile texture perfect for breakfast, snacks, or dessert. Customize it with nuts, berries, spices, or chocolate chips to suit your taste and dietary preferences.

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups fresh rhubarb, finely chopped
  • 1/2 cup plant-based butter, softened
  • 2 cups all-purpose flour
  • 3/4 cup natural sweetener (raw cane sugar or coconut sugar)
  • 1/2 cup plant-based milk
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon natural gelling agent
  • 1 teaspoon vegetarian Worcestershire sauce

Optional Add-Ins

  • 1/2 cup chopped walnuts or pecans (Nutty Delight)
  • 1/2 cup fresh or frozen blueberries or raspberries (Berry Boost)
  • 1 teaspoon ground cinnamon, nutmeg, or cardamom (Spiced Upgrade)
  • 1/2 cup plant-based chocolate chips (Chocolate Swirl)
  • Gluten-free flour blend for substitution (Gluten-Free Version)

Instructions

  1. Prepare Your Ingredients: Begin by washing and finely chopping your fresh rhubarb so it distributes evenly throughout the bread. Preheat your oven to 350°F (175°C) and grease your bread pan with plant-based butter to prevent sticking.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, natural sweetener, baking soda, baking powder, and a pinch of salt. The dry mix sets the stage for a fluffy and flavorful bread base.
  3. Combine Wet Ingredients: In another bowl, blend the plant-based butter, plant-based milk, vanilla extract (natural), and vegetarian Worcestershire sauce. Then, stir in the chopped rhubarb gently so the tartness is locked into the batter.
  4. Bring Wet and Dry Together: Slowly add the wet mixture to the dry ingredients, folding just until combined. Avoid overmixing to keep your bread tender and light. Sprinkle in the natural gelling agent as you combine for a perfect texture.
  5. Bake and Cool: Pour the batter into your prepared pan and bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack.

Notes

  • Use fresh rhubarb for the best texture and tang compared to frozen alternatives.
  • Don’t overmix; gently fold ingredients to maintain a light crumb and avoid dense bread.
  • Check doneness early as ovens vary; start testing your bread around 45 minutes.
  • Chop rhubarb finely to ensure even flavor throughout every slice.
  • Use room temperature ingredients to help blend seamlessly for a smooth batter.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 loaf)
  • Calories: 180
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: rhubarb bread, plant-based, quick bread, gluten-free option, fruit bread, vegan baking, easy bread recipe

Find it online: https://smartmealsguide.com/rhubarb-bread/