Rhubarb Bread
I LOVE Quick Breads (Banana Bread, Zucchini Bread, Pumpkin Bread) – you name it, we love it! Bonus Points get awarded to these breads if I can also whip them up into a muffin tin, and they can earn the Highest Honors if they can be made “healthy”* enough to be eaten for breakfast.
When the mornings get busy (as they so often do), we love to have quick go-to breakfast foods ready to go. A good rhubarb bread like this is easily sliced and make warm & delicious in the toaster oven while my coffee brews, and there is nothing quite like a slice of quick bread with a cup of coffee (bonus points if I can enjoy this quietly before the chaos of everyone waking up for the day – but it is just as delicious enjoyed behind the wheel of my car driving to work or play for the day)!
* disclaimer – I am by no means saying that this is a HEALTH FOOD! I am just saying that thanks to the use of whole wheat flours, yogurt, and slightly less sugars, that this bread can be eaten for breakfast. Yes, you could also eat donuts for breakfast – but compared to donuts these are a much better option. If you would compare this to a bowl of yogurt with granola and fruit though, I think that the yogurt/granola/fruit option would come out to be more nutritionally sound. You make the choices that are best for you and your family – I’m just giving you another delicious option to enjoy! Making all of these delicious breads & muffins is a breeze when you have a good pan too!
- 1/3 cup Sugar
- 1/3 cup Brown Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Flour
- 1 cup Whole Wheat Flour
- 2 eggs
- 1 tsp Vanilla
- 1 cup plain [Greek] Yogut
- 1 lb (approx 3 cups) diced rhubarb
- Pre-Heat oven to 350 degrees. Prep your Loaf Pan (grease/flour) – we use silicone pans so not much prep is needed
- In a large bowl – stir together your sugars, baking soda, salt, and flour
- In a medium bowl, combine your eggs, yogurt, & vanilla.
- Add your wet ingredients to the dry – your batter will be very thick. Carefully fold in your rhubarb , try not to overmix – but be sure everything is mixed in together!
- Pour it all into your loaf pan. Place into preheated oven and bake for about 50 minutes, until golden and a toothpick comes out clean. Be sure not to underbake this, as the moisture in this bread needs to get fully cooked.
- Allow to cool a bit in the pan then turn onto a cooling rack to continue cooling. Enjoy warm or sliced and re-toasted. Any leftovers should be stored in the fridge (slice it all up and individually wrap or freeze for even easier servings)
4 Years Ago, Today – Layered S’more’s Bars …layers of graham crackers, brownies, marshmallow & more graham goodness & drizzled chocolate – so easy and so delicious!
And I leave you with this, Today’s Question of the Day… What is your favorite Quick Bread/Muffin to devour?