📖 Instructions

1. Get started by preheating your oven to 350°F (175°C). This is crucial for even baking, and nobody wants a soggy bottom (bread, that is!).
2. Lightly grease a 9x5 inch loaf pan. Now, line the pan with parchment paper, leaving an overhang on the sides. This makes removing the bread a cinch – trust me, you'll thank me later.
3. In a large mixing bowl, whisk together the all-purpose flour, rye flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure everything is evenly distributed; nobody wants a bite of pure baking soda.
4. In a separate bowl, combine the eggs, granulated sugar, brown sugar, oil, vanilla extract, and buttermilk. Whisk until well combined. I know, it’s a lot of sugar, but trust the process!
5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing leads to tough bread, and nobody wants that.
6. Gently fold in the chopped rhubarb, toasted pecans, and pepitas. Distribute everything evenly throughout the batter. This is where the magic happens – those pockets of tangy rhubarb and crunchy nuts are what make this bread special.
7. Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the top with a bit of extra pepitas for a nice visual appeal. Because we eat with our eyes first, right?
8. Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so keep an eye on it after 50 minutes.
9. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, using the parchment paper overhang, lift the bread out of the pan and transfer it to a wire rack to cool completely. Patience is a virtue, my friend!
10. Once the bread is completely cool, slice and serve. A pat of butter or a dollop of Greek yogurt is the perfect complement. Or, you know, just eat it straight up – I won’t judge.