This Rhubarb-Hickory Nut Bread is a delightful quick bread that balances the bright, tart notes of fresh rhubarb with the rich, earthy crunch of hickory nuts. The batter is moist and tender, thanks to melted butter and a simple mix of dry ingredients, while the rhubarb macerates in sugar to release its vibrant juices. It’s an excellent choice for brunch, a mid-morning snack, or paired with coffee and tea. The combination of sweet and tart flavors makes it a unique twist on traditional fruit breads. Easy to prepare with pantry staples, this loaf is perfect for springtime when rhubarb is in season, offering a homemade comfort that feels both rustic and refined.
Rhubarb-Hickory Nut Bread
Description
This Rhubarb-Hickory Nut Bread is a delightful quick bread that balances the bright, tart notes of fresh rhubarb with the rich, earthy crunch of hickory nuts. The batter is moist and tender, thanks to melted butter and a simple mix of dry ingredients, while the rhubarb macerates in sugar to release its vibrant juices. It&# 226;ÂÂs an excellent choice for brunch, a mid-morning snack, or paired with coffee and tea. The combination of sweet and tart flavors makes it a unique twist on traditional fruit breads. Easy to prepare with pantry staples, this loaf is perfect for springtime when rhubarb is in season, offering a homemade comfort that feels both rustic and refined.Ingredients
Directions
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Place the coarsely chopped rhubarb in a bowl and toss with 1/2 cup of the sugar. Let steep for 1 hour or overnight, stirring once or twice, until juices are released.
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Preheat the oven to 350ðF (175ðC). Grease an 8-inch loaf pan with butter.
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In a large bowl, toss the remaining 1/2 cup sugar with the flour, baking powder, baking soda, and salt to mix thoroughly.
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In a separate small bowl, lightly beat the egg. Stir in 1/4 cup of the rhubarb juice (drained from the steeped rhubarb), the milk, and the melted butter.
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Pour the wet ingredients into the dry ingredients and stir just enough to combine; do not overmix.
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Fold in the steeped rhubarb (draining any excess liquid if desired) and the coarsely chopped hickory nuts.
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Scrape the batter into the prepared loaf pan and smooth the top.
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Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
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Let the loaf rest in the pan for 10 minutes before unmolding. Transfer to a wire rack to cool completely.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 690.9kcal
- % Daily Value *
- Total Fat 14.5g23%
- Saturated Fat 8.3g42%
- Cholesterol 79.0mg27%
- Sodium 2817.3mg118%
- Total Carbohydrate 129.4g44%
- Dietary Fiber 2.4g10%
- Sugars 60.8g
- Protein 11.0g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Wrap cooled bread tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, freeze slices in an airtight container for up to 3 months.
Ingredient Substitutions: If hickory nuts are unavailable, pecans or walnuts make excellent substitutes. Whole wheat flour can replace up to half of the all-purpose flour for a denser texture.
Tips: Ensure the rhubarb is coarsely chopped so it doesn't release too much moisture into the batter, which could make it soggy. If using frozen rhubarb, thaw and drain well before using.
Source: Adapted from "The L. Bean Book of New England Cookery."
