The Pioneer Woman Tasty Kitchen
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Walnut Rhubarb Bread

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Healthy, sweet bread with pieces of tart rhubarb in every bite!

Ingredients

  • FOR THE WALNUT TOPPING:
  • 2 Tablespoons Sugar
  • ½ teaspoons Ground Cinnamon
  • ½ cups Chopped Walnuts
  • FOR THE BREAD:
  • 2-½ cups Flour
  • 1 pinch Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1-½ cup Light Brown Sugar
  • ⅔ cups Vegetable Oil
  • 1 whole Egg
  • 2 teaspoons Vanilla Extract
  • ½ cups Low Fat Vanilla Yogurt
  • 1-½ cup Diced Rhubarb

Preparation

Preheat the oven to 350ºF. Grease a loaf pan.

For the topping, in a small bowl, whisk together the sugar, cinnamon, and walnuts, and set aside.

For the bread, in a medium bowl, whisk together the flour, salt, baking powder, and baking soda.

In a large bowl, use a wooden spoon to mix the brown sugar, oil, egg, and vanilla until combined.

Add the flour mixture to the wet mixture in two parts, alternating with the yogurt. Mix until combined.

Stir in the chopped rhubarb. Pour the batter into the greased loaf pan.

Sprinkle the walnut topping onto the batter.

Bake at 350ºF degrees for 55-65 minutes, or until a cake tester comes out clean.

Cool slightly, and enjoy!

Makes 1 large loaf, or 2 smaller loaves.

(Recipe adapted from SouthernFood.)

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Profile photo of rachelv

rachelv on 6.8.2011

Thank you!

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