
Everyone raves about this easy-to-make quick bread, which has a lovely warmth from the cinnamon and brown sugar, balanced by nuggets of tart rhubarb scattered throughout. Chopped pecans add a great little crunch. It’s fantastic for breakfast or as an afternoon snack and makes a nice gift, too.
Everyone raves about this easy-to-make quick bread, which has a lovely warmth from the cinnamon and brown sugar, balanced by nuggets of tart rhubarb scattered throughout. Chopped pecans add a great little crunch. It’s fantastic for breakfast or as an afternoon snack and makes a nice gift, too.
Ingredients
-
- Butter, for greasing the pan
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup brown sugar
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups diced rhubarb
- 1/2 cup chopped pecans
Preparation

- Preheat the oven to 350 degrees F. Grease an 8 x 4-inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the brown sugar, oil, buttermilk, egg, and vanilla, combining thoroughly. Fold in the rhubarb and pecans.
- Pour the batter evenly into the prepared loaf pan. Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out dry. Let cool in the pan slightly, then cool completely on a rack before slicing.