Description
Rhubarb bread with walnuts is a delightful treat that combines the tartness of fresh rhubarb with the crunch of toasted walnuts, creating a moist and flavorful loaf. Perfect for breakfast or as a comforting snack, this recipe is easy to prepare and invites you to enjoy a slice warm from the oven or toasted with butter. Each bite is an experience reminiscent of cozy afternoons spent in Grandma’s kitchen, making it not just a recipe but a cherished memory.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1 cup chopped rhubarb (fresh or frozen)
- 1/2 cup chopped walnuts (lightly toasted)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat together eggs and milk, then pour into the dry ingredients. Mix gently until combined.
- Fold in the chopped rhubarb and walnuts until evenly distributed.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow cooling for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg