Bake irresistible rhubarb bread today This recipe guarantees satisfaction with each sliceperfect for any occasion Enjoy the taste of home
Ingredients
Scale
2 cups chopped fresh rhubarb
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set this aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Gradually add the dry mixture to the wet mixture, alternating with the chopped rhubarb.
If you’re adding nuts, gently fold them into the batter.
Pour the batter into your prepared loaf pan and spread it out evenly.
Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
