Diana's Desserts - www.dianasdesserts.com
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Rhubarb Apple Nut Bread

in Diana's Recipe Book

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Servings: Makes one 9x5 inch loaf
A moist quick-bread with a crunchy brown sugar-cinnamon topping. This recipe can also be made into muffins. The loaf will keep well, covered at room temperature for up to two days. Or wrap and freeze for up to three months.

For Quick Bread Batter:
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp.salt
2 large eggs
1 cup apple juice
1/2 to 3/4 cup chopped walnuts
1/3 cup unsalted butter, melted
1 tsp. vanilla extract
2 cups chopped fresh rhubarb, about 6 stalks

For Topping:
2 tbsp. packed brown sugar
1/4 tsp. ground cinnamon

For Quick Bread Batter
In large bowl, stir together flour, sugar, baking powder, baking soda, and salt. In medium bowl, beat eggs; stir in apple juice, butter and vanilla, stir into dry mixture just until combined. Stir in rhubarb just until evenly distributed. Stir in chopped walnuts. Spoon into greased and parchment paper lined 9x5 inch loaf pan. Lightly grease parchment paper also.

For Topping
In small bowl, combine brown sugar with cinnamon; sprinkle evenly over batter. Bake in 350 degree F (180 C) oven for 60 to 65 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Turn out of pan and remove parchment paper, and let cool completely on rack.

Spoon batter into 18 greased muffin cups; sprinkle with topping. Bake in 375 degree F (190 C) oven for 20 to 25 minutes. Let cool as directed above.

Makes: One 9x5 inch loaf.

Source: DianasDesserts.com
Date: October 21, 2002

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