Streusel Rhubarb Bread
photo by Love6381
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Yields:
-
1 Loaf
- Serves:
- 32
ingredients
-
For the bread
- 354.88 ml packed brown sugar
- 118.29 ml vegetable oil
- 1 egg
- 236.59 ml buttermilk
- 4.92 ml vanilla extract
- 591.47 ml bread flour
- 29.58 ml flax seeds
- 4.92 ml baking soda
- 2.46 ml salt
- 9.85 ml ground cinnamon
- 473.18 ml chopped rhubarb
- 118.29 ml chopped walnuts or 118.29 ml pecans
-
For the streusel topping
- 118.29 ml all-purpose flour
- 118.29 ml packed brown sugar
- 118.29 ml chopped toasted nuts
- 2.46 ml ground cinnamon
- 88.74 ml softened butter
directions
- In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour (you may use bread flour, wheat flour or a combination for a heartier bread), flax seed, baking soda, salt and cinnamon; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8" x 4" x 2" loaf pans or one greased 10" x 5" x 3" loaf pan.
- For topping, in a bowl, combine flour, sugar, cinnamon nuts. Add the butter and blend until well combined and crumbly; sprinkle over batter. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.
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