FREEZER-FRIENDLY RHUBARB BREAD

Freezer-Friendly Rhubarb Bread image

A moist, not too sweet quick bread that freezes well. An excellent way to use up the abundance of fruit from the garden. Also excellent with blackberries, blueberries, or apples.

Provided by P Nerbun

Categories Breakfast and Brunch Breakfast Bread Recipes

Time 1h15m

Yield 24

Number Of Ingredients 16

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Ingredients

1 tablespoon ground cinnamon
1 tablespoon white sugar
2 ½ cups all-purpose flour
¼ cup powdered buttermilk
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
¼ teaspoon ground nutmeg
¾ cup white sugar
¾ cup packed brown sugar
½ cup vegetable oil
1 egg
1 cup water
2 cups diced rhubarb, or more to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.
Mix together 1 tablespoon cinnamon and 1 tablespoon white sugar in a small bowl; set aside.
Mix together flour, powdered buttermilk, 2 teaspoons cinnamon, cloves, baking soda, salt, baking powder, and nutmeg in a large bowl.
Combine 3/4 cup white sugar, brown sugar, vegetable oil, and egg in a large bowl; beat with an electric mixer until creamy. Add flour mixture in 3 to 4 batches, alternating with the water, beating batter briefly after each addition. With the last addition of flour, add rhubarb; stir only until flour is mixed in.
Divide batter evenly between prepared loaf pans. Sprinkle liberally with reserved cinnamon-sugar mixture.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on racks.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 25 g, Cholesterol 7.7 mg, Fat 5 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 166.6 mg, Sugar 14.2 g