RHUBARB CINNAMON-NUT BREAD
Rhubarb, cinnamon, and nuts create the perfect combination in this delightful, spring-worthy bread. It keeps up to 3 days, wrapped and at room temperature, or frozen up to 3 months in a zip-top plastic bag.
Provided by Juliana Hale
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 9h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour the bottom and 1/2 inch up the sides of a 9x5-inch loaf pan.
- Stir together 1/3 cup sugar, pecans, and cinnamon in a small bowl.
- Stir together flour, baking powder, salt, and remaining 1 cup sugar in a large bowl. In another bowl, beat egg with a fork; stir in milk and oil. Add egg mixture to flour mixture. Stir until just moistened; batter should be lumpy. Fold in rhubarb.
- Spoon 1/2 of the batter into prepared pan, then sprinkle with 1/2 of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Using a table knife or thin metal spatula, cut down through batter and pull up in a circular motion to marble the cinnamon mixture.
- Bake until a toothpick inserted in center comes out clean, 55 to 60 minutes. Transfer pan to a wire rack and let cool 10 minutes. Remove bread and let cool completely on rack, at least 30 minutes.
- Wrap bread with plastic wrap and let stand at room temperature, 8 hours to overnight, before slicing. You don't have to wait overnight, but the bread is much easier to slice and has a better texture if you do.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 40.6 g, Cholesterol 17.1 mg, Fat 10.4 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 152.6 mg, Sugar 23.5 g
ORANGE-RHUBARB BREAD WITH ALMOND TOPPING
If your garden rhubarb is abundant, or you've just bought some at the farmers' market, here's a great way to use it-in a delightful quick bread.
Provided by Betty Crocker Kitchens
Time 3h25m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 2 (8x4-inch) loaf pans with shortening or cooking spray.
- In large bowl, beat 1 cup sugar, the oil, eggs, milk and orange peel with wire whisk. Stir in flour, baking powder and salt just until flour is moistened. Stir in rhubarb.
- Divide batter evenly between pans. Sprinkle each pan with 1/4 cup almonds; lightly press almonds into batter. Sprinkle each with 1 tablespoon sugar.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 2 hours. Cut with serrated knife.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 160 mg, Sugar 10 g, TransFat 0 g
RHUBARB PECAN ORANGE ZEST BREAD
This bread is deliciously moist, abundant with flavor and texture, and extremely easy to make gluten-free.
Provided by Adapted from Pillsbury
Categories Bread
Time 1h25m
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F. Grease bottoms only of a (9 x 5-inch) loaf pan OR two (8 x 4-inch) loaf pans with shortening or cooking spray.
- In a large bowl, beat together sugar, oil, eggs, milk, and orange zest. Add flour, flax, baking powder, and salt; stir just until flour is moistened. Stir in rhubarb.
- Pour batter into a 9 x 5-inch loaf pan (OR... divide batter evenly between two 8 x 4-inch loaf pans). Sprinkle the top with 1/4 cup chopped pecans, (lightly press them into the batter) and 2 tablespoons sugar.
- Bake 50 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 2 hours. Cut with a serrated knife and serve with butter.
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.
RHUBARB STREUSEL BREAD
Steps:
- Heat oven to 350°F. Grease and flour 8x4-inch loaf pan; set aside.
- Combine 1 cup sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and eggs; beat at low speed just until mixed. (Mixture will look slightly curdled.) Stir in flour, baking powder, baking soda and salt just until moistened. Gently stir in rhubarb. (Batter will be thick.)
- Reserve 1 1/2 cups batter. Spread remaining batter into prepared pan.
- Combine all streusel ingredients in bowl; stir until mixture resembles coarse crumbs. Sprinkle half of streusel over batter in pan; gently press into batter. Carefully spread reserved batter into pan; top with remaining streusel. Press streusel into batter.
- Bake 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
- Serve with Butter with Canola Oil.
Nutrition Facts : Calories 260 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 140 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Sugar grams, Protein 4 grams
ORANGE-RHUBARB BREAKFAST BREAD
I love starting my day with a slice of this fabulous sweet bread alongside eggs, sausage and orange juice. It's full of tangy flavor and crunchy slivered almonds. -Sonya Goergen, Moorhead, Minnesota
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. , Combine the flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in rhubarb and almonds., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 174 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 198mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g 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.
APPLE PECAN BREAD RECIPE
A heavy moist quick bread made with apples and pecans. For an extra special finish to this bread, a brown sugar and butter glaze is poured over this bread after it comes out of the oven. The glaze adds a sweet touch to this already scrumptious bread.
Provided by RecipeTips
Number Of Ingredients 14
Steps:
- BREAD: Preheat oven to 350 degrees F. Grease the bottom and sides of the loaf pan. Prepare apples, cover and set aside. Combine 1 cup of brown sugar with the sour cream, eggs, and vanilla in large mixing bowl; beat on low speed until well blended. Add the flour, baking powder, baking soda, and salt; beat on low until all ingredients are mixed evenly. Add the apples and half of the pecans to the dough; fold in until evenly distributed. Pour the dough into the grease loaf pan; pat down evenly. Sprinkle the top with the remaining pecans; press the pecans slightly into the top of the dough. Place in the preheated oven and bake for 50 to 60 minutes or until a toothpick poked in the center comes out clean. Remove from the oven and allow to cool for 20 minutes before removing from the loaf pan. Place on a wire rack to finish cooling. DRIZZLING SAUCE: Combine the brown sugar and butter in a small saucepan. Over medium heat, bring the mixture to a boil. Once it is boiling, turn the heat to low and let the sauce simmer for about one minute until it thickens; stir constantly. Remove from the heat and drizzle over the top of the bread. The bread does not have to be cooled before drizzling the sauce over it. Drizzle all of the sauce evenly over the top of the loaf. Some sauce will drizzle down the sides but try not to let much drizzle off onto the counter. If it does, try spooning it up and drizzle it back over the bread. Once all the sauce has been drizzled on the bread, allow it to cool completely before slicing.
RHUBARB PECAN MUFFINS
Orange muffins with rhubarb and pecans.
Provided by Joan Donogh
Categories Breakfast
Time 50m
Number Of Ingredients 10
Steps:
- In a medium bowl combine flour, sugar, baking powder, baking soda, salt and pecans.
- In another bowl beat egg, stir in butter and orange juice.
- Make well in the dry ingredients, add the egg mixture all at once and stir until just combined. Stir in the rhubarb.
- Spoon into greased or paper lined muffin tins and bake at 375 degrees F. for 25 to 30 minutes.
ORANGE PECAN MUFFINS
Orange juice concentrate provides a tangy orange taste to these muffins.
Provided by Joan Donogh
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl combine flour, sugar, baking powder, salt, and baking soda.
- Beat eggs in a small bowl. Stir in yogurt, orange juice concentrate, melted butter, and orange rind. Add to dry ingredients all at once, and stir until just moistened. Fold in pecans.
- Spoon into muffin tins that have been greased or lined with paper muffin cups.
- Sprinkle tops with sugar.
- Bake for 15 to 20 minutes.
GLAZED ORANGE-PECAN BREAD
Make and share this Glazed Orange-Pecan Bread recipe from Food.com.
Provided by BamaBelle30
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Cream butter; gradually add 3/4 cup sugar, beating well. Add the beaten eggs and grated orange rind; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with 3/4 cup orange juice, beginning and ending with flour mixture. Mix well after each addition. Stir in pecans. Pour batter into a greased 9x5x3" loaf pan. Bake at 350 degrees F. for 50 to 55 minutes or until a wooden pick inserted comes out clean. Cool loaf in pan 10 minutes. Remove from pan and cool completely.
- Combine 2 1/2 teaspoons orange juice and powdered sugar; drizzle over loaf.
- Wrap and store overnight before serving.
Nutrition Facts : Calories 2749.4, Fat 97.6, SaturatedFat 36.1, Cholesterol 494, Sodium 3790.2, Carbohydrate 433.3, Fiber 12.8, Sugar 228.3, Protein 45.3
GLAZED ORANGE-RHUBARB LOAF
An impressive breakfast loaf studded with ruby rhubarb and flecked with orange peel is a splendid way to start the day. This bread is wonderful spread with cream cheese.
Provided by Elly in Canada
Categories Quick Breads
Time 1h25m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Measure out rhubarb. Defrost frozen rhubarb, then drain well and pat dry. If using fresh rhubarb, chop finely.
- Preheat oven to 350F (180C).
- Lightly grease a 9x5-inch (1.5-L) loaf pan. Stir rhubarb with 1/4 cup (50 mL) sugar and set aside.
- Finely grate peel from 2 oranges to make about 2 tablespoons (30 mL), and squeeze out 1 cup (250 mL) juice.
- Measure 2 tablespoons (30 mL) of this juice into a dish. Stir in 2 tablespoons (30 mL) sugar and set aside to glaze loaf.
- In a medium-size bowl, beat egg.
- Stir in remaining juice, grated peel and vanilla.
- Measure flour, 3/4 cup (175 mL) sugar, baking powder, soda and salt into a large mixing bowl.
- Stir with a fork until blended and make a well in centre. Pour in egg mixture and cooled melted butter.
- Stir just until evenly combined.
- Batter is very thick.
- Stir in rhubarb mixture and nuts just until evenly distributed.
- Turn into prepared pan. Batter will almost fill the pan. Smooth top.
- Bake in centre of preheated 350F (180C) oven until top is golden and a skewer inserted into centre comes out clean, about 1 hour and 15 to 20 minutes.
- Place pan on a rack.
- Stir orange juice and sugar mixture. Pour over top of hot loaf.
- Cool loaf in pan for 10 minutes. Then, turn out of pan and place loaf on rack to finish cooling.
- Loaf will keep well, covered, at room temperature for up to 2 days; store in refrigerator if longer. Or wrap airtight and freeze.
Nutrition Facts : Calories 302.6, Fat 10.8, SaturatedFat 3.9, Cholesterol 31.2, Sodium 335.9, Carbohydrate 47.9, Fiber 2.5, Sugar 21.5, Protein 4.8
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- Heat oven to 350°F. Grease bottom only of 9x5 or 8x4-inch loaf pan. In large bowl, combine 3/4 cup sugar and margarine; beat until light and fluffy. Add eggs; beat well. Add buttermilk; blend well.
- Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, pecans, baking powder, baking soda and salt; mix well. Add to buttermilk mixture; stir just until dry ingredients are moistened. Fold in rhubarb. Pour batter into greased pan. Sprinkle 1 tablespoon sugar over top.
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- Prepare the Streusel: Preheat oven to 350°F. Stir together pecans, flour, brown sugar, salt, cardamom, and nutmeg in a small bowl; stir in melted butter until completely combined. Set aside.
- Prepare the Bread: Whisk together sugar, melted butter, sour cream, orange zest, and juice in a large bowl until well incorporated; whisk in eggs until well incorporated. Whisk together flour, baking powder, salt, baking soda, cardamom, and nutmeg in a medium bowl. Fold flour mixture and rhubarb into sugar-butter mixture just until combined.
- Spoon mixture into a well-greased (with shortening) and floured 8 1/2- x 4 1/2-inch loaf pan. Sprinkle top evenly with Streusel, and bake in preheated oven 55 to 60 minutes, tenting bread with aluminum foil after 40 minutes to prevent overbrowning. Transfer to a wire rack, and let cool in pan 10 to 15 minutes. Transfer from pan to a serving plate, and cool at least 1 hour before slicing.
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- In the bowl of a stand mixer, add the eggs and beat on medium speed for about 30 seconds. Add in canola oil, applesauce, and vanilla. Mix until combined. Add sugars and beat until smooth.
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