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Rhubarb Bread

Rhubarb Bread

  • Author: Anthony
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (8 slices) 1x
  • Diet: Plant-based

Description

This Rhubarb Bread recipe is a delightful, easy-to-make plant-based loaf bursting with fresh rhubarb’s tangy flavor and a moist, tender crumb. Perfect for beginners, it features simple everyday ingredients and balanced spices to create a versatile bread ideal for breakfast, snacks, or dessert.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup plant-based sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon (natural)
  • 1/4 tsp nutmeg (natural)
  • 1/4 tsp salt

Wet Ingredients

  • 1 cup plant-based milk
  • 1/3 cup plant-based spread, melted
  • 1 tsp vanilla extract (natural)
  • 1 tsp vegetarian Worcestershire sauce (natural)

Main Ingredient

  • 1 cup fresh rhubarb, chopped into small pieces
  • 1 tbsp natural gelling agent

Instructions

  1. Prepare the rhubarb: Chop fresh rhubarb into small, even pieces to ensure each bite bursts with tangy flavor. Set aside while gathering the dry ingredients.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, plant-based sugar, baking powder, baking soda, cinnamon, nutmeg, and salt to create the base for your bread’s texture and taste.
  3. Combine wet ingredients: In a separate bowl, blend the plant-based milk, melted plant-based spread, vanilla extract (natural), and vegetarian Worcestershire sauce (natural) until fully combined for a smooth, flavorful mixture.
  4. Bring it all together: Gradually add the wet mixture to the dry ingredients, stirring gently to avoid overmixing. Fold in the chopped rhubarb and natural gelling agent to evenly distribute moisture and texture enhancers throughout the batter.
  5. Bake and cool: Pour the batter into a greased loaf pan and bake at 350°F (175°C) for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Cut rhubarb into uniform pieces to ensure even distribution and consistent baking.
  • Stir batter just until ingredients combine to keep bread tender and light.
  • Start checking the bread 5–10 minutes before time is up to avoid overbaking.
  • Use plant-based milk and spread at room temperature for better mixing and texture.
  • Allow bread to cool fully before slicing to preserve its structure and moistness.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: rhubarb bread, plant-based bread, moist bread, vegan baking, breakfast bread, snack bread

Find it online: https://homedishideas.com/rhubarb-bread/