Orange Rhubarb Breakfast Bread

You'll 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.

Yield

1 loaf (16 servings)

Ingredients

1/3 cup butter, softened
1 cup granulated (white) sugar
2 eggs
2 teaspoons grated orange peel
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

Directions

Preheat oven to 350°F (177°C). Grease a 9 x 5-inch loaf pan with cooking spray.

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 peel 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 prepared loaf pan.

Bake for 55 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire cooling rack.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 1 hour 5 minutes
Cool Time: 1 hour

Additional Information

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Information

Amount per serving: Calories 174, Fat 6 g (Saturated Fat 3 g), Cholesterol 37 mg, Sodium 198 mg, Carbohydrate 26 g, Fiber 1 g, Protein 3 g.

Recipe Courtesy Of

Sonya Goergen, Moorhead, Minnesota

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