“An impressive breakfast loaf studded with ruby rhubarb and flecked with orange peel is a splendid way to start the day. This bread is wonderful spread with cream cheese.”
1hr 25mins
1 loaf

Ingredients Nutrition


  1. Measure out rhubarb. Defrost frozen rhubarb, then drain well and pat dry. If using fresh rhubarb, chop finely.
  2. Preheat oven to 350F (180C).
  3. Lightly grease a 9x5-inch (1.5-L) loaf pan. Stir rhubarb with 1/4 cup (50 mL) sugar and set aside.
  4. Finely grate peel from 2 oranges to make about 2 tablespoons (30 mL), and squeeze out 1 cup (250 mL) juice.
  5. Measure 2 tablespoons (30 mL) of this juice into a dish. Stir in 2 tablespoons (30 mL) sugar and set aside to glaze loaf.
  6. In a medium-size bowl, beat egg.
  7. Stir in remaining juice, grated peel and vanilla.
  8. Measure flour, 3/4 cup (175 mL) sugar, baking powder, soda and salt into a large mixing bowl.
  9. Stir with a fork until blended and make a well in centre. Pour in egg mixture and cooled melted butter.
  10. Stir just until evenly combined.
  11. Batter is very thick.
  12. Stir in rhubarb mixture and nuts just until evenly distributed.
  13. Turn into prepared pan. Batter will almost fill the pan. Smooth top.
  14. Bake in centre of preheated 350F (180C) oven until top is golden and a skewer inserted into centre comes out clean, about 1 hour and 15 to 20 minutes.
  15. Place pan on a rack.
  16. Stir orange juice and sugar mixture. Pour over top of hot loaf.
  17. Cool loaf in pan for 10 minutes. Then, turn out of pan and place loaf on rack to finish cooling.
  18. Loaf will keep well, covered, at room temperature for up to 2 days; store in refrigerator if longer. Or wrap airtight and freeze.

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