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Orange-Rhubarb Snack Bread

Yield
Loaf
Prep time
1 1⁄2 hours
Course
Baked goods
Special Diets
Vegetarian | Ovo-vegetarian
Occasions
Kid Friendly
Source

Adapted from www.thenaptimechef.com

Description

This quick bread makes a great lunch box addition, and is also nice toasted for breakfast.

Ingredients

1⁄2 corange juice
1⁄2 tvanilla extract
1 Torange zest
1⁄2 cgranulated sugar
1⁄2 cbutter (room temperature)
2 eggs
2 cflour (all-purpose)
1 tbaking powder
1⁄2 tbaking soda
1 tsalt
1⁄4 tnutmeg (ground)
1 crhubarb (chopped into 1/2-inch pieces)
1 Tturbinado sugar

Instructions

Preheat oven to 350˚F. Butter a 9x5-inch loaf pan and set aside.

In a small bowl, stir together the orange juice, vanilla extract, and orange zest, and set aside.

In a large mixing bowl, beat together the granulated sugar and butter until smooth and creamy. One at a time, stir in the eggs until just combined. In a separate bowl, mix together the flour, baking powder, baking soda, salt, and nutmeg. Add the dry mixture to the egg mixture, and stir until moistened. A few lumps are fine. Add the orange juice mixture. Don't over-mix. Gently fold in the rhubarb until just incorporated. Spread the batter into the prepared loaf pan, and sprinkle with the turbinado sugar.

Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in the pan for 10 minutes, then turn onto a wire rack and allow to cool completely.