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Tender Orange Rhubarb Bread

Tender Orange Rhubarb Bread: Sweet, Tangy Delight Awaiting You

Indulge in this Tender Orange Rhubarb Bread that combines sweet and tangy flavors for a perfect breakfast treat.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1.5 cups Sugar 1.25 cups for the batter and 0.33 for macerating rhubarb.
  • 3.25 cups All-Purpose Flour King Arthur flour is recommended.
  • 1.25 tsp Salt Enhances flavor.
  • 4.5 tsp Baking Powder Sift with dry ingredients.
  • 1.2 tsp Ground Cinnamon Optional but recommended.
  • 1.5 tsp Orange Rind Finely zested.
  • 0.33 cup Unsalted Butter Softened for better blending.
  • 1 large Egg Room temperature.
  • 0.66 cup Orange Juice Freshly squeezed is best.
  • 1 tsp Vanilla Pure vanilla preferred.
  • Rhubarb Fresh or thawed frozen, cut into 1/2-inch pieces.
For the Topping
  • Reserved Rhubarb For topping, fold in gently before baking.

Equipment

  • Mixing Bowl
  • electric mixer
  • Loaf pan
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Chop rhubarb into 1/2-inch pieces. Toss with 1/3 cup of sugar and let it macerate for about 15-20 minutes.
  2. In a bowl, whisk together flour, salt, baking powder, cinnamon, and orange rind.
  3. Cream together softened butter and sugar until light and fluffy.
  4. Add egg, orange juice, and vanilla; mix until smooth and combined.
  5. Gently fold dry ingredients into wet mixture until just combined.
  6. Fold in the macerated rhubarb and its juices.
  7. Pour batter into greased loaf pan, sprinkle reserved rhubarb on top, and bake at 350°F for 60-70 minutes.
  8. Cool the bread in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Macerate rhubarb with sugar to avoid excess moisture that can lead to a gummy texture. Allow bread to cool completely before slicing for cleaner cuts.

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