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Rhubarb Bread

Rhubarb Bread

  • Author: Jonathan
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (8-10 slices) 1x
  • Diet: Vegan

Description

Easy Rhubarb Bread is a moist and flavorful plant-based quick bread combining fresh rhubarb’s tartness with warm spices and natural sweetness. This tender bread is perfect for breakfast, snacks, or sharing with friends alongside tea or coffee. Simple to prepare with pantry staples, it offers a versatile base to customize with nuts, fruits, or spices to suit any taste.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon (natural)
  • 1/2 teaspoon ground nutmeg (natural)
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup plant-based butter, softened
  • 1 cup natural brown sugar
  • 1/2 cup plant-based milk
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon vanilla extract (natural)

Main Ingredient

  • 1 1/2 cups fresh rhubarb, chopped into small pieces

Other

  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the Rhubarb: Wash and chop the fresh rhubarb into small pieces for even distribution and bursts of tart flavor throughout the bread.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt to create a flavorful foundation for the bread.
  3. Cream Plant-Based Butter and Sugar: In a separate bowl, beat the plant-based butter and natural brown sugar until light, creamy, and fluffy to ensure a moist texture and subtle sweetness.
  4. Combine Wet Ingredients: Add plant-based milk, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) to the butter and sugar mixture. Stir until fully blended and smooth.
  5. Incorporate the Rhubarb: Gently fold the chopped rhubarb into the wet mixture, taking care not to overmix to keep the rhubarb pieces intact.
  6. Combine Wet and Dry Mixtures: Slowly add the dry ingredients to the wet ingredients and mix just until combined to avoid a dense bread texture.
  7. Add Natural Gelling Agent: Sprinkle in the natural gelling agent and fold gently to integrate it, helping maintain a perfect crumb and moisture.
  8. Bake the Bread: Pour the batter into a greased loaf pan. Bake in a preheated oven at 175°C (350°F) for 50-60 minutes. Test with a toothpick; it should come out clean when the bread is done.

Notes

  • Use fresh rhubarb for the best flavor and texture, avoiding frozen rhubarb to prevent excess moisture.
  • Mix ingredients only until just combined to keep bread light and fluffy.
  • Ensure accurate oven temperature for even baking and an ideal crust.
  • Test doneness with a toothpick to avoid overbaking and retain a moist interior.
  • Allow bread to cool completely before slicing to set the crumb and ease slicing.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10th of loaf)
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: rhubarb bread, vegan bread, plant-based quick bread, moist bread, tart bread, rhubarb recipe, vegan snack, breakfast bread

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