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.

–

Save & Share

Servings 16

false

( 12 ) Ratings

12 Ratings

5 Stars 10%

4 Stars 13%

3 Stars

2 Stars

1 Stars

Member Reviews ( 3 )

5f17a449-92f9-401c-8c8a-c18ac69e60c9

ingredients 11
Prep Time 20 min
Total Time 2 hr 35 min

Ingredients

3/4: cup sugar

1/2: cup margarine or butter, softened

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 sugar

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 350°F. Grease bottom only of 9x5 or 8x4-inch loaf pan. In large bowl, combine 3/4 cup sugar and margarine; beat until light and fluffy. Add eggs; beat well. Add buttermilk; blend well.
2 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.
3 Bake at 350°F. 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. Store in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 190
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 2g, 2% ),
Cholesterol: 25mg; 25%;
Sodium: 180mg; 180%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 1g 1% Sugars 11g 11% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 6%;

Exchanges:

1 Starch; 1/2 Fruit; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

GrandmaWinnie

report Posted May. 17, 2011 9:36 PM

I have made 2 double batches of this recipe. My Sunday School coffee group all loved it. I made it a 3rd time as a single loaf , using ripe bananas & it is cooling right now. Smells great. I did add the vanilla to all 3 times I've made it, as reviewer kathy828 mentioned.

kathy828

report Posted May. 2, 2010 5:39 PM

I thought the batter was delicious, so I was disappointed that the end result was tasteless. It did not go over well at the potluck where I served it. I would definitely use the recipe again but I would add more rhubarb and a teaspoon of vanilla to the batter.

I know this works

report Posted Jun. 26, 2007 11:19 AM

I loved this. It was so easy. I used whole milk with a splash of lemon juice instead of buttermilk.