Description
This Buttermilk Rhubarb Bread is a moist, flavorful quick bread perfect for breakfast or a sweet snack. The tartness of fresh rhubarb pairs beautifully with the rich buttermilk and warm spices, while crunchy pecans add delightful texture. Topped with a cinnamon-sugar streusel, this bread is both comforting and unique, ideal for rhubarb season.
Ingredients
Bread Batter
- 1 large egg
- 1 3/4 cups light brown sugar
- 2/3 cup canola oil (or any neutral oil like grapeseed)
- 1 cup buttermilk
- 1 1/2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp salt
- 1 1/4 tsp baking soda
- 1 1/2 cups rhubarb, diced into 1/2-inch pieces
- 1 cup pecans, coarsely chopped
Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup cold unsalted butter
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan to ensure the bread doesn’t stick during baking.
- Mix wet ingredients: In a large bowl, beat the egg with brown sugar until combined. Add canola oil, buttermilk, and vanilla extract, whisking until the mixture is smooth and uniform.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated.
- Add rhubarb and pecans: Fold in the diced rhubarb and chopped pecans gently, ensuring even distribution without overmixing.
- Prepare streusel topping: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in the cold unsalted butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Assemble the bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Evenly sprinkle the streusel topping over the batter.
- Bake: Place the loaf pan in the preheated oven. Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Notes
- Use fresh rhubarb for the best tart flavor; frozen can be used but drain excess moisture well.
- For a nuttier flavor, toast pecans lightly before adding to the batter.
- Check the bread around 50 minutes to avoid overbaking as ovens can vary.
- Store wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
