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Toasted Pecan and Rhubarb Bread

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Pillsbury Kitchens
Updated Nov 12, 2010
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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.

Toasted Pecan and Rhubarb Bread

  • Prep Time 20 min
  • Total 2 hr 35 min
  • Ingredients 11
  • Servings 16
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

190 Calories
9g Total Fat
3g Protein
24g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
190
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
10%
Cholesterol
25mg
8%
Sodium
180mg
8%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
4%
Sugars
11g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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