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Rhubarb-Walnut Quick Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Rhubarb-Walnut Quick Bread Recipe

This is a moist quick bread that takes advantage of rhubarb's bright, citrusy flavor; it's Eexcellent with a schmear of cream cheese. The walnuts add a bit of crunch.

At a glance

Prep
Bake
Total
Yield
one 8 1/2" x 4" loaf
Nutrition information

Ingredients

Choose your measure:

  • 2 1/2 cups sliced rhubarb, plus 3 or 4 colorful stalks for garnish
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon grated lemon rind (zest) or 1/4 teaspoon lemon oil
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 1/2 cup vegetable oil

Instructions

  1. Put the rhubarb (minus your brightest red stalks for the garnish) into a 2-quart saucepan and cook over low to medium heat, stirring occasionally until it collapses and cooks down. Remove from the heat and cool; you should have about 1 1/2 cups. Set aside.
  2. Preheat the oven to 350°F. Grease and flour an 8 1/2" x 4 1/2" loaf pan.
  3. In a medium bowl, whisk together the flour, sugar, baking soda, salt, nutmeg, and lemon zest (or lemon oil). Stir in the walnuts.
  4. In another bowl, whisk together the eggs and vegetable oil. Combine with the 1 1/2 cups of cooked rhubarb.
  5. Stir the egg and rhubarb mixture into the dry ingredients, mixing until the batter is evenly moistened. Transfer the batter to the prepared pan.
  6. Wash the reserved rhubarb stalks and cut in half lengthwise. Place, cut side down, on top of the batter in the pan.
  7. Bake the bread for 55 to 60 minutes, until a cake tester, toothpick, or paring knife inserted into the center comes out clean. Remove the loaf from the oven and cool it in the pan for 15 minutes. Then remove itf from the pan and place it on a rack to finish cooling completely before slicing.
  8. Store the bread, well wrapped, at room temperature for three days; or sliced and frozen for up to 3 months.

Nutrition Information

  • Serving Size 1/2" slice, 58g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 167
  • Calories from Fat 90
  • Total Fat 10g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 23 mg
  • Sodium 123mg
  • Total Carbohydrate 20g
  • Dietary Fiber 1g
  • Sugars 9g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.