Let me tell you, this Pineapple Rhubarb Bread? It's not just a recipe; it's a little slice of sunshine on a cloudy day. I remember the first time I made it. It was spring, the rhubarb was bursting in my garden, and I had a can of crushed pineapple sitting in my pantry, practically begging to be used. My daughter, Lily, helped me. She’s always eager to help, and she did a great job measuring and mixing. We even had a little flour fight, giggling as we dusted each other with white powder. Good times. The aroma that filled the house as it baked was pure magic.
The tartness of the rhubarb balances beautifully with the sweetness of the pineapple, creating a flavor explosion that's both comforting and exciting. Each bite is moist, tender, and packed with fruity goodness. Seriously, who knew rhubarb and pineapple were such soulmates? And let’s be honest, is there anything more comforting than a warm slice of homemade bread? Especially one that's as easy to make as this one. Okay I admit sometimes I buy bread, it's convienient, but its not the same, ya know?
Required Equipments
- 9x5 inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Parchment paper (optional)
Pineapple Rhubarb Bread: A Sweet and Tart Delight: Frequently Asked Questions
Pineapple Rhubarb Bread: A Sweet and Tart Delight
This Pineapple Rhubarb Bread combines the tartness of rhubarb with the sweetness of pineapple for a moist, flavorful loaf that's perfect for breakfast, brunch, or a sweet treat anytime.
⏳ Yield & Time
Yield: 1 loaf servings
Preparation Time: 15 minutes
Cook Time: 65 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. For easier removal, you can line the bottom with parchment paper, leaving an overhang on the sides.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there aren't any clumps of baking powder, it makes a differnce!
- In a separate bowl, whisk together the eggs, oil, vanilla extract, and yogurt. It's important to use room temperature ingredients so they incorporate well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few streaks of flour are okay.
- Gently fold in the chopped rhubarb and crushed pineapple. Evenly distribute the fruit throughout the batter.
- Pour the batter into the prepared loaf pan and spread it evenly. If you're feeling fancy, sprinkle a little extra sugar on top for a sparkly crust.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Don't fret if the top starts to brown too quickly; you can tent it with foil during the last 15-20 minutes of baking.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This will prevent it from sticking and breaking apart.
- Once cooled, slice and enjoy! This bread is delightful on its own, or you can dress it up with a dollop of whipped cream or a scoop of vanilla ice cream.
📝 Notes
- For a sweeter bread, increase the sugar to 1 1/4 cups.
- If you don't have yogurt, you can substitute sour cream or buttermilk.
- To prevent the fruit from sinking to the bottom, toss it with a tablespoon of flour before folding it into the batter.
🍎 Nutrition
Calories: 280 kcal
Protein: 4g
Fat: 12g
Carbohydrates: 40g
Fiber: 1g
Calcium: 50mg
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