Toasted Pecan and Rhubarb Bread

Bake up a delicious bread for breakfast or a tea-time snack. This sweet and crunchy rhubarb bread packed with pecan is a tasty treat.


16 slices


3/4 cup granulated (white) sugar
1/2 cup margarine or butter, room temperature
2 eggs
1 cup buttermilk
2 cups all-purpose flour
1/2 cup chopped pecans, toasted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced fresh or frozen rhubarb (do not thaw)
1 tablespoon granulated (white) sugar


Preheat oven to 350°F (177°C). Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan with Pan Release or cooking spray.

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.

Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool 1 hour or until completely cooled.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 1 hour
Cool Time: 1 hour 15 minutes


Store in refrigerator.

Nutritional Information

Amount per serving: Calories 190 (Calories from Fat 80), Total Fat 9 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 180 mg; Total Carbohydrate 24 g (Dietary Fiber 1 g, Sugars 11 g), Protein 3 g; Exchanges: 1 Starch; 1/2 Fruit; 2 Fat

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