Saturday, September 28, 2013

Orange Rhubarb Bread

From the kitchen of One Perfect Bite...While it's getting scraggly, rhubarb is still available at local farm stands and green markets. I really am delighted. I still have untested recipes I wanted to try and this extended growing season makes that possible. This lovely quick bread was developed by Sonya Goergen and it is quite simply delicious. It is moist and packed with a bright, tangy orange flavor that I find especially appealing. A slice of this sweet bread and a steamy cup of French press makes for a great breakfast that will kick start the gloomiest of days. The bread can be made with frozen rhubarb if a little care is exercised. The rhubarb should be measured while it is frozen, but it should be allowed to thaw and drain before it is used in the bread. Do not squeeze or press it dry. You want it to retain some moisture. This is really easy to make, and, while it stales quickly, it can be frozen. If you enjoy cranberry orange bread, I think you'll enjoy this theme and variation. Here's the recipe.

Orange Rhubarb Bread...from the kitchen of One Perfect Bite inspired by Sonya Gorgen


1/3 cup butter, softened

1 cup sugar

2 eggs

2 teaspoons grated orange peel

1 teaspoon vanilla extract

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup orange juice

1-1/2 cups chopped fresh or frozen rhubarb

1/2 cup coarsely chopped toasted walnuts


1) Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan.

2) In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel and vanilla.

3) Combine flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in rhubarb and almonds.

4) Transfer batter to prepared loaf pan. Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

One Year Ago Today: Blueberry Buckle

You might also enjoy these recipes:

Rhubarb Cake with Custard Filling - The Dutch Baker's Daughter

The Lighthouse Keeper's Rhubarb Bread - One Perfect Bite

Buttermilk Rhubarb Bread - Eating Out Loud

Strawberry Rhubarb Bread - Fake Food Free

Orange Rhubarb Bread - The 2 Foodies

Rhubarb Bread - Confessions of a Cardamom Addict

Walnut Rhubarb Bread - La Casa de Sweets

Rhubarb Scones + Rhubarb Bread - Betsy's Bites

No comments:

Post a Comment

Privacy Policy