Description
This Buttermilk Rhubarb Bread is the perfect combination of tangy rhubarb and sweet brown sugar, moist and delicious with a crunchy pecan topping.
Ingredients
Scale
1 large egg
1 3/4 cups brown sugar
2/3 cup canola oil
1 cup buttermilk
1 1/2 tsp vanilla extract
2 3/4 cups all-purpose flour
1 tsp salt
1 1/4 tsp baking soda
1 1/2 cups rhubarb
1 cup pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 tsp ground cinnamon
1/4 tsp salt
1/4 cup cold unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the egg, brown sugar, oil, buttermilk, and vanilla until well combined.
- In another bowl, mix together the flour, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the diced rhubarb and chopped pecans gently.
- Pour the batter into the prepared loaf pan.
- For the topping, mix together the flour, brown sugar, cinnamon, and salt in a small bowl, then cut in the cold butter until crumbly.
- Sprinkle the topping over the batter in the loaf pan.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let cool before slicing.
Notes
Ensure your rhubarb is fresh for the best flavor, and feel free to adjust the amount of pecans based on your preference.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert / Breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: Buttermilk Rhubarb Bread, rhubarb dessert, easy bread recipes, American cuisine