Orange-Rhubarb Snack Bread

Serving size:
 1 Loaf


    • 1⁄2 c
    • orange juice
    • 1⁄2 t
    • vanilla extract
    • 1 T
    • orange zest
    • 1⁄2 c
    • granulated sugar
    • 1⁄2 c
    • butter (room temperature)
    • 2
    • eggs
    • 2 c
    • flour (all-purpose)
    • 1 t
    • baking powder
    • 1⁄2 t
    • baking soda
    • 1 t
    • salt
    • 1⁄4 t
    • nutmeg (ground)
    • 1 c
    • rhubarb (chopped into 1/2-inch pieces)
    • 1 T
    • turbinado sugar
1 hour, 30 minutes
Ready in
1 hour, 30 minutes


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

Adapted from


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.



Special Diets: