Rhubarb Pecan Orange Zest Bread Recipes
ORANGE RHUBARB BREAD
I love rhubarb and this bread is great anytime-for a breakfast treat, a dessert or especially at a tea party with your favorite friends. -Vevianna Schrock, Silverton, Oregon
Provided by Taste of Home
Time 55m
Yield 2 loaves (6 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 128 calories, Fat 7g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 81mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
ORANGE RHUBARB PECAN BREAD
Rhubarb is the first veg to come out of my garden and I am always looking for a good way to use it. My good friend Linda Garlington gave me a similar recipe for Orange Bread a million years ago. I usually make the orange bread at Christmas...But this was truly yummy. I made a nutmeg butter to slather on it--EVEN better! I...
Provided by Sherry Blizzard
Categories Sweet Breads
Time 1h20m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350F. Lightly grease the bottom of a 9x5x3 loaf pan (I am using mini loaf pans). Cream together the sugar, shortening and eggs (add them one at a time)
- 2. In a separate bowl combine the flour, wheat germ, baking powder, soda, salt and nutmeg.
- 3. Zest 1 Tablespoon of the oranges. Squeeze 1/2 cup of orange juice. Mix the orange juice and the vanilla together.
- 4. Alternate mixing batches of dry ingredients with the juice. Stir in pecans, rhubarb and orange zest.
- 5. Spoon batter into pan(s). Let stand 20 minutes before baking. Bake 50 minutes to 1 hour or until tested and the center comes out clean. Cool before eating. Wrap the loaf(s) in plastic wrap and store in the fridge. It's even better the second day. Serve with nutmeg butter.
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