Description
This Healthy Rhubarb Bread is a nutritious and delicious twist on traditional quick breads, featuring whole wheat flour, fresh rhubarb, and natural sweeteners like honey or maple syrup. Moist and flavorful, it’s enhanced with warming cinnamon and optional nuts or seeds for added texture and fiber, making it a perfect wholesome snack or breakfast option.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup coconut oil, melted (or olive oil)
- 1/4 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups rhubarb, chopped
- 1/4 cup chopped nuts (optional, such as walnuts or almonds)
- 1/4 cup chia seeds or ground flaxseed (optional for added fiber)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt to evenly distribute all the dry components.
- Combine wet ingredients: In a separate bowl, whisk the melted coconut oil, honey or maple syrup, unsweetened applesauce, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix to keep the bread tender.
- Add rhubarb and optional ingredients: Gently fold in the chopped rhubarb, nuts if using, and chia seeds or ground flaxseed if using, ensuring they are evenly distributed in the batter.
- Prepare for baking: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake the bread: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the bread has a golden brown top.
- Cool the bread: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely, which helps set the crumb.
- Serve: Once cooled, slice and enjoy. This bread pairs wonderfully with a pat of butter or a dollop of yogurt for added richness.
Notes
- If you prefer a sweeter bread, increase the honey or maple syrup slightly, but the rhubarb provides a pleasant tartness.
- You can substitute the rhubarb with other tart fruits like cranberries or chopped apples if desired.
- To make the bread nut-free, simply omit the optional nuts.
- Ensure not to overmix the batter to keep the bread from becoming dense or tough.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
