Rhubarb Cin­na­monNut Bread

Allrecipes - - Editors note -

11/3

1/2 cups sugar cup finely chopped toasted pe­cans or wal­nuts 2 tea­spoons cin­na­mon 2 cups flour

1 tea­spoon bak­ing pow­der 1/2 tea­spoon salt

1 egg

1 cup milk

1/3 cup veg­etable oil

1 cup chopped fresh or

thawed frozen rhubarb

1. Pre­heat oven to 350°F. Grease and flour bot­tom and ½ inch up sides of a 5x9-inch loaf pan.

2. Stir to­gether 1/3 cup sugar, the pe­cans, and cin­na­mon in a small bowl. 3. Stir to­gether flour, bak­ing pow­der, salt, and re­main­ing cup sugar in a large bowl. In an­other bowl, beat egg with a fork; stir in milk and oil.

Add egg mix­ture to flour mix­ture.

Stir un­til just moist­ened (bat­ter should be lumpy). Fold in rhubarb.

4. Spoon half of bat­ter into pre­pared pan, then sprin­kle with half of cin­na­mon mix­ture. Re­peat with re­main­ing bat­ter and cin­na­mon mix­ture. Us­ing a ta­ble knife or thin metal spat­ula, cut down through bat­ter and pull up in a cir­cu­lar mo­tion to mar­ble the cin­na­mon mix­ture.

5. Bake un­til a tooth­pick in­serted in cen­ter comes out clean, 55 to 60 min­utes. Trans­fer pan to a wire rack and let cool 10 min­utes. Re­move bread and let cool com­pletely on rack. Wrap with plas­tic wrap and let stand overnight at room tem­per­a­ture be­fore slic­ing. (You don’t to wait overnight, but the bread is much eas­ier to slice and has a bet­ter tex­ture if you do. It keeps up to

3 days, wrapped and at room tem­per­a­ture, or frozen up to

3 months in a zip-top plas­tic bag.)

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