Best Orange Rhubarb Bread Recipes

ORANGE-RHUBARB BREAKFAST BREAD

Orange-Rhubarb Breakfast Bread image

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

Ingredients

1/3 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons grated orange zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup orange juice
1 cup chopped fresh or frozen rhubarb
1/2 cup slivered almonds

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 BREAD

Orange Rhubarb Bread image

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

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/4 teaspoon grated orange zest
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon cream of tartar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup sour cream
2/3 cup finely chopped fresh rhubarb
1/4 cup chopped walnuts

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 BREAD WITH ALMOND TOPPING

Orange-Rhubarb Bread with Almond Topping image

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

Ingredients

1 cup sugar
1/2 cup vegetable oil
2 eggs
1/2 cup milk
2 teaspoons grated orange peel
2 1/4 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups finely chopped fresh rhubarb
1/2 cup sliced almonds
2 tablespoons sugar

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

ORANGE RHUBARB PECAN BREAD

Orange Rhubarb Pecan Bread image

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

Ingredients

CREAM TOGETHER:
1/2 c sugar
2/3 c butter flavor shortening
2 eggs
MIX DRY INGREDIENTS IN SEPARATE BOWL:
1 3/4 c flour
1/4 c wheat germ
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 tsp ground nutmeg
ZEST 1 TBSP OF THE ORANGES BEFORE SQUEEZING THEM
MEASURING CUP (MIX TOGETHER):
1/2 c fresh squeezed orange juice
1 tsp vanilla
CHOP:
1 c rhubarb, diced fine
1/2 c pecans, chopped

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.