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Lemon Rhubarb Bread

Zesty Lemon Rhubarb Bread for a Bright Morning Boost

This Lemon Rhubarb Bread features a bright, zesty flavor and moist crumb, perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Consider using whole wheat for a denser texture.
  • 2 teaspoons Baking Powder Ensure it's fresh for optimal results.
  • 1 te teaspoon Baking Soda Check it’s fresh for best rise.
  • 1/2 teaspoon Salt Enhances flavor and balances the sweetness beautifully.
  • 1 cup Granulated Sugar Coconut sugar can be used for a lower-glycemic treat.
  • 2 tablespoons Lemon Zest Always zest before juicing to make it easier.
  • 1/2 cup Unsalted Butter or Oil Using oil helps maintain moisture longer.
  • 2 Eggs Substitute with flax eggs for a vegan version.
  • 1/2 cup Yogurt or Sour Cream Buttermilk or dairy-free yogurt can also work.
  • 1 teaspoon Vanilla Extract Always choose pure extract for the best taste.
  • 1/4 cup Lemon Juice Brightens up the flavor, pairing beautifully with the zest.
  • 1 cup Chopped Rhubarb Coat in flour to prevent sinking.

Equipment

  • Loaf Pan
  • mixing bowls
  • Whisk
  • spatula
  • toothpick

Method
 

Step‑by‑Step Instructions for Lemon Rhubarb Bread
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In another bowl, combine granulated sugar with lemon zest and whisk. Then add melted butter or oil, eggs, yogurt, vanilla extract, and lemon juice.
  4. Pour the dry ingredients into the wet mixture gradually, stirring gently until just combined.
  5. Fold in the chopped rhubarb, ensuring it’s evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and bake for about 60 minutes or until a toothpick inserted comes out clean.
  7. Let the bread cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Avoid overmixing and use fresh ingredients for the best results. Customize the bread with nuts or variations like strawberry rhubarb.

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