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. MORE+ LESS-

By Pillsbury Kitchens

November 12, 2010

3/4

cup sugar

1/2

cup margarine or butter, softened

eggs

cup buttermilk

cups all-purpose flour

1/2

cup chopped pecans, toasted

1/2

teaspoon baking powder

1/2

teaspoon baking soda

1/4

teaspoon salt

cup sliced fresh or frozen rhubarb (do not thaw)

tablespoon sugar

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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.