There's something so comforting about a slice of homemade bread, isn't there? This Rhubarb & Extract Bread takes that feeling to a whole new level. It's got that moist, tender crumb, punctuated by bursts of tart rhubarb, and then the hint of whatever extract you like really ties it all together! Honestly, its perfect with a cup of coffee or tea on a lazy morning. The best part? It's surprisingly easy to make! I remember the first time I tried it. I messed up the baking time a bit and thought I had ruined it, but it still came out great! It’s kinda forgiving, that way.
This bread isn't just about flavor; it's about texture too. The combination of the moist bread, the soft rhubarb pieces, and the subtle sweetness from the sugar creates a symphony in your mouth. Plus, it’s a great way to use up any extra rhubarb you might have lurking in the garden or freezer. This is my dad's favorite kind of bread! He always askes for a loaf. It also makes for a thoughtful gift, too. Who wouldn't love a homemade loaf of rhubarb bread?
Required Equipments
- 9x5 inch loaf pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Cooling rack
Rhubarb and Extract Bread: Frequently Asked Questions
Rhubarb and Extract Bread
Moist and flavorful Rhubarb & Extract Bread, perfect for breakfast, brunch, or a sweet treat! This easy recipe combines tart rhubarb with your favorite extract for a delightful homemade loaf.
⏳ Yield & Time
Yield: 1 loaf servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Started: Preheat your oven to 350°F (175°C). Make sure to grease and flour a 9x5 inch loaf pan meticulously. This ensures the bread doesn't stick and comes out cleanly.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Ensuring these ingredients are evenly distributed is key for consistent texture and rise.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, sugar, melted butter, yogurt, and vanilla extract until well combined. The yogurt adds moisture and tenderness, so don't skimp on it!
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough bread. A few streaks of flour are okay at this stage.
- Add Rhubarb: Gently fold in the diced rhubarb. Make sure the rhubarb is evenly distributed throughout the batter for a consistent burst of tartness in every slice.
- Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.
- Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with foil. Ovens vary, so keep a close eye on it!
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bottom from getting soggy.
- Slice and Serve: Once completely cool, slice and serve. Enjoy it as is, or with a smear of butter or cream cheese!
📝 Notes
- For a richer flavor, use browned butter instead of melted butter.
- Toss the diced rhubarb in a tablespoon of flour before adding it to the batter to prevent it from sinking.
🍎 Nutrition
Calories: 250 kcal
Protein: 4 g
Fat: 10 g
Carbohydrates: 35 g
Fiber: 1 g
Calcium: 50 mg
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