For Day 5 of #30DaysThankful, I'd like express some appreciation for garden produce, and in particular, rhubarb! It is so nice to be able to pull out some frozen or canned rhubarb during the colder months, and whip up a heartwarming quick bread.
Quick bread is so named because it uses a fast-acting leaven, baking soda, rather than a slower one like yeast, which requires proving time. I like to think that quick bread is called that because it is consumed QUICKLY after being pulled from the oven. We scarcely let the loaves cool off before slathering large slices in butter and "taste-testing" it. At least half a loaf can disappear this way. :)
2 C. all purpose flour
1 C. wheat flour
2 C. sugar
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
1 C. walnut pieces
1/2 C. (1 stick) butter, melted
1/2 C. canola oil
2 C. rhubarb with juices
1 tsp. vanilla
1 tsp. lemon juice
Preheat oven to 350°F.
Prepare three 3x7ish bread tins, by greasing with butter and sprinkling with a bit of flour.
Thoroughly combine the dry ingredients.
Add all the wet ingredients at once, mix well until incorporated.
Bake for 50-60 minutes, rotating the loaves about every 15 minutes to ensure even done-ness. If the top crust begins browning too fast, move to a lower rack or tent with aluminum foil.
Yield - 3 small loaves
Often, what I'll do is freeze one or two of the breads (saran wrapped and sealed in a zip-top bag) so we have something to enjoy later. Then if - heaven forbid - I wouldn't have time for baking, I can just take out a loaf and let it thaw for a bit.
Hope you enjoy this rhubarb recipe as much as I do. It's a great way to use those garden goodies!
'Til next time,